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Ricotta Gnocchi





to taste


to taste

Iodized salt

to taste


50 mL

White wine

2 spoons

Extra virgin olive oil

2 spoons


1 sprig


1 half


1 half

Porcini mushrooms

15 grams

Mixed mushrooms

300 grams

Grated Grana Padano

80 grams


1 unit

Type 00 wheat flour

300 grams

Ricotta cheese

600 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

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta Gnocchi

Tasty and delicious recipe.

Ricotta Gnocchi step 1

step 1

Soak the dried porcini for 15 minutes. Sprinkle the onion with 2 tablespoons of evo oil

Ricotta Gnocchi step 2

step 2

Mix all the mushrooms with the carrot and half the parsley, adjust salt and black pepper, blend with the wine. Stretch with water, cover and let bake

Ricotta Gnocchi step 3

step 3

Toast the bread crumbs with a drop of oil and salt, sift the ricotta cheese. Add a pinch of salt and black pepper

Ricotta Gnocchi step 4

step 4

Add the egg, cheese and flour. Work with your hands up to a smooth, soft consistency

Ricotta Gnocchi step 5

step 5

Infine a work surface, form sticks as long as you get the dumplings, spread them on floured trays

Ricotta Gnocchi step 6

step 6

Bring abundant salted water to a large and large pot before adding the dumplings add a teaspoon of evo oil

Ricotta Gnocchi step 7

step 7

Cook them, and when they all come to the ground, season them with mushrooms and parsley. Serve with toasted breadcrumbs

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