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Ricotta Gnocchi




Sheep milk ricotta cheese

500 grams


2 unit

Grana Padano

150 grams

Durum wheat flour

250 grams

first courses from Italy

Ricotta Gnocchi

Ricotta Gnocchi

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

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta Gnocchi

Gnocchi delicately flavored ricotta. They marry well with a tomato sauce and basil, but they can also be served simply with butter and sage.

Ricotta Gnocchi step 1

step 1

Holding the ricotta in a colander for a few hours before the preparation of dumplings in a manner such as to drain the excess whey.

Ricotta Gnocchi step 2

step 2

in a bowl mix ricotta, eggs, grain, flour, a pinch of salt and one of pepper. Mix until obtaining a homogeneous mixture.

Ricotta Gnocchi step 3

step 3

Transfer the dough on a floured pastry previously. Create long cords of 1.5 cm in diameter and obtain, from these, many small pieces of dough of length 1 or approximately 2 cm.

Ricotta Gnocchi step 4

step 4

Take care not to overlap the dumplings during preparation and sprinkle with a little 'flour.

Ricotta Gnocchi step 5

step 5

Once finished the mixture, pour the gnocchi in boiling salted water at various locations.

Ricotta Gnocchi step 6

step 6

Gradually the gnocchi rise to the surface remove with a slotted spoon and place in a bowl.

Ricotta Gnocchi step 7

step 7

Once cooked all the gnocchi season them to taste and serve while still hot.

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