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Gnocchi with florets




Grated Parmesan cheese

to taste


1 wedge

Fresh sage

1 spoon


1 knob


100 grams

Iodized salt

1 pinch


1 unit

Type 00 wheat flour

1 glass

Full fat milk

100 grams

Ricotta cheese

400 grams

first courses from Italy - Veneto

Gnocchi with florets

Gnocchi with florets

with meat with gluten with eggs with lactose high in calcium high in phosphorus

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi with florets

It's a simple, tasty, fast and cheap recipe. It has all the right ingredients to enter into a stable plant of my family menu

Gnocchi with florets step 1

step 1

They are so quick to realize that I have prepared the seasoning first. I cut the chopped speck and put it in a frying pan (it must also contain the dumplings), I added garlic, sage and butter

Gnocchi with florets step 2

step 2

I cooked in low heat.

Gnocchi with florets step 3

step 3

In a bowl I put ricotta, egg, milk and with a fork I thoroughly thawed it all. I added little flour at a time until I got a soft dough.

Gnocchi with florets step 4

step 4

I did the dummy test by putting a teaspoon of dough in the salt water that was already boiling. The consistency was right.

Gnocchi with florets step 5

step 5

I put all the impact in a sack to a few, cut the tip of the bag and with a knife I pulled the dumplings as they came out of the bag, dropping them into the boiling water.

Gnocchi with florets step 6

step 6

I pulled them down with the ramina and put them directly into the frying pan, no matter if there is some cooking water, or better. I jumped, stuffed, and sprinkled with Parmesan cheese.

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