Quiche with peas, spinach, walnuts and ricotta
first courses from Italy
translated by Italian with
Ricotta dumplings with basil flavored tomatoes
In a bowl pour cottage cheese with eggs. Mix everything well. Add the sifted flour and mix again. Finally add the grated Parmesan cheese. Apply salt and pepper.
In a frying pan, heat 2-3 tablespoons of olive oil. Grate the chopped tomatoes in half and two finely chopped garlic cloves. Season with salt, pepper and oregano. Rinse the whole for about 5 minutes.
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Place in a pot of water and salt until it is boiled. To shape the gnocchetti, dip the teaspoon into boiling water, then with the same teaspoon take a dumpling and put it in the water.
Wait for the gnocchi to float. Then cook for about 5 minutes. Remove them with a foam and put them in the pan with the cherry tomatoes. Serve by adding basil leaves.