Vegetable cous cous with fish balls
178 recipes
Ricotta Gnocchi
ingredients
servings
6
Breadcrumbs
to taste
Pepper
to taste
Iodized salt
to taste
Water
50 mL
White wine
2 spoons
Extra virgin olive oil
2 spoons
Parsley
1 sprig
Carrots
1 half
Onions
1 half
Porcini mushrooms
15 grams
Mixed mushrooms
300 grams
Grated Grana Padano
80 grams
Eggs
1 unit
Type 00 wheat flour
300 grams
Ricotta cheese
600 grams
first courses from Italy
Ricotta Gnocchi
Ricotta Gnocchi
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty and delicious recipe.
preparation
step 1
Soak the dried porcini for 15 minutes. Sprinkle the onion with 2 tablespoons of evo oil
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
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
step 4
Add the egg, cheese and flour. Work with your hands up to a smooth, soft consistency
step 5
Infine a work surface, form sticks as long as you get the dumplings, spread them on floured trays
step 6
Bring abundant salted water to a large and large pot before adding the dumplings add a teaspoon of evo oil
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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