Ricotta gnocchi. Ricotta Gnocchi with Lemon Sage Sauce
Ingredients for 2 servings 230 g ricotta 1 egg 5070 g wheat flour 80 g butter 80 g grated Parmigiano Cheese Zest and juice of 1 lemon A pinch of salt Bunch of fresh sage 100 ml water for the sauce (gnocchiboiling water) Step by step description 1. Your ricotta should be dry and firm. If not, thoroughly drain the ricotta cheese before using. In a large bowl, stir the drained ricotta and egg together, then mix in the flour, until you get a cream. 2. Divide the dough into five and then transfer it to a lightlyfloured cutting board or a silicone mat and sprinkle the dough with lightly with flour. Roll into long ropes (20x2x1cm in size), shape the dough, use a knife and cut the gnocchi 1 cm wide. 3. To cook gnocchi, bring a pot of water to a boil then cook for 12 minutes. When the gnocchi float to the top, they are cooked. Drain in a colander. To prepare the sauce later, we save around 100 ml of gnocchiboiling water. 4. You can serve ricotta gnocchi with Genovese
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