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Ricotta and nettle gnocchi recipe

ingredients

servings

3

Eggs

1 unit

Type 00 wheat flour

300 grams

Nettle

50 grams

Ricotta cheese

250 grams

first courses from Italy

Ricotta and nettle gnocchi recipe

Ricotta and nettle gnocchi recipe

vegetarian with gluten with eggs with lactose high in iron high in calcium high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta and nettle gnocchi recipe

Gnocchi ricotta and nettle, a delicious and tasty recipe! These particular dumplings mixed with nettle, are tasty and are very good! Here I used a simple meat sauce to dress, but many other condiments can be used as you like.

Ricotta and nettle gnocchi recipe step 1

step 1

Boil the nettle, pass it to make it very fine and wring a lot, (I crush it with the crushed potato).

Ricotta and nettle gnocchi recipe step 2

step 2

Put all the ingredients in the bowl or work surface and knead well until a homogeneous and non sticky dough is obtained.

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Ricotta and nettle gnocchi recipe step 3

step 3

From this dough, make as many rolls about 1 cm in diameter and then cut again to get small dumplings.

Ricotta and nettle gnocchi recipe step 4

step 4

They can indulge in pleasure so they can taste better. To make the recess, press with two fingers at one end and drag on the work surface, the dumbbell rolls around your fingers, creating the recess.

Ricotta and nettle gnocchi recipe step 5

step 5

Boil the dumplings in plenty of salted water, drain them and stuff them in the condiment (I will dip). Serve with plenty of Parmesan cheese.

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