Drive away with green broad beans and ricotta
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58 recipes
Saffron ricotta gnocchi with zucchini sauce
ingredients
servings
2
Ricotta cheese
250 oz
Manitoba flour
4 spoons
Salt
1 pinch
Courgette
1 unit
Shallots
1 unit
Extra virgin olive oil
1 spoon
Saffron
1 sachet
first courses from Italy - Piemonte
Saffron ricotta gnocchi with zucchini sauce
Saffron ricotta gnocchi with zucchini sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Do you have a cottage cheese in the fridge that is about to expire and at the same time are you running for Sunday lunch? Here is a simple and easy idea to make a tasty first course. I chose to color the dough with saffron but turmeric is also fine; you can also leave them white and seasoned with tomato, pesto, radicchio and speck ... in short, the choice is yours
preparation
step 1
In a bowl mash the ricotta with the salt and saffron and melt it well
step 2
Add the flour. I wanted 4 tablespoons but you can also put 3 or 5, here the ricotta depends on how liquid / dense it is. The flour can also be wholemeal, of oats, of chickpeas .. What you like most, I used the 0
step 3
Form a smooth and homogeneous dough and start forming loaves and cut them with a knife. Aside from boiling water
step 4
In another non-stick pan, brown the shallot with a little water, oil and salt. Add the small courgettes and cook
step 5
When the gnocchi rise to the surface, collect them with a schoumarola and dip them in the zucchini. Two stir-fry and you're done
