Chocolate dumplings
Instructions
Scrape the carrots, wash them and cut them into rings.
Place in a casserole dish, covered with water, butter, sugar, salt and cook over low heat, uncovered, until the water is almost completely evaporated.
Raise the heat and add the carrots in broth, stirring gently.
Soak the raisins in warm water.
Chop the candied Citron.
Crumble the cheese.
In a bowl place raisins squeezed, the ricotta, the Cedar, the sieved cocoa, cinnamon and sugar.
Mix very well.
Boil the gnocchi in salted water.
Remove them with a skimmer and place them in a soup-tureen.
Toss with melted butter and ricotta mixture and cocoa.
Ingredients and dosing for 6 persons
- 600 g of carrots
- 100 cl of water
- 100 g of butter
- 2 tablespoons of sugar
- 2 teaspoons of salt
- 750 g of type potato gnocchi pasta
- 50 g of smoked ricotta
- 50 g of butter
- 10 g of bitter cocoa
- 50 g of sultanas
- 40 g of candied citron
- Cinnamon powder
- 1 teaspoon of sugar