Ricotta gnocchi
Instructions
Rinse the herbs, then tuffatele in boiling salted water and cook for about 2 minutes.
Drain and drain.
Pass through a food mill together with the ricotta, using the medium disk, and collect the proceeds in a bowl.
Add the 2 egg yolks, flour, 100 g of Parmesan cheese, a pinch of salt, a handful of pepper and grated nutmeg.
Put to boil water; to a boil, add salt, then throw yourself through switch the mixture a little at a time but with 2 teaspoons.
Drain the gnocchi as they are afloat and dispose of in a hot dish, sprinkled with the remaining grain.
FRY butter, add the chopped aromatic, pour over dumplings and serve.
Ingredients and dosing for 4 persons
- 350 g of herbs (biete)
- 300 g of roman ricotta
- 100 g of grana padano cheese
- 50 g of grana padano cheese for seasoning
- 100 g of butter
- 50 g of white flour
- 2 egg yolks
- Chopped sage
- Minced marjoram
- Chopped rosemary
- Nutmeg
- Salt
- Pepper