Mushroom and black truffle ravioli
19 recipes
Ricotta Gnocchi
ingredients
servings
2
Type 1 wheat flour
100 oz
Ricotta cheese
250 oz
Salt
1 pinch
Parmigiano cheese
25 oz
Eggs
1 unit
Butter
25 oz
Fresh sage
6 leafs
Dried walnuts
2 spoons
first courses from Italy
Ricotta Gnocchi
Ricotta Gnocchi
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Variant of the classic dumplings
preparation
step 1
In a bowl mix the ricotta, flour and egg. Once the dough is formed, also add the salt and Parmesan.
step 2
Make dough from the dough to be reduced to long thick snakes when an inch and then cut them into a dumpling about 1 cm x 1 cm in size.
step 3
Put a pan with the water on the fire, bring it to a boil, pour the gnocchi and remove the excess water. The water should be just above the last few dumplings. Salt and wait for cooking (5 minutes). When they are ready, they will surface.
step 4
Meanwhile in a pan, melt the butter with the sage. Once the gnocchi are cooked, drain and pour them into the seasoning adding cooking water until a cream is formed. Serve and add the previously chopped walnuts in small pieces.
