Zucchini gnocchi with fresh tomato sauce
Instructions
Blanch the zucchini in boiling water, cut them into cubes and dry.
Stemperarle and mixing with flour, eggs, cheese, marjoram, salt.
Add milk to have a mixture of medium consistency.
Collect small amounts of dough and let them drop into boiling salted water.
When afloat put the dumplings in a hot soup and sprinkle each layer with fresh tomato sauce, Basil and ricotta salata.
Ingredients and dosing for 4 persons
- 400 g of roman zucchini
- 200 g of flour
- 2 eggs
- 100 g of grated ricotta salata
- Milk
- Chopped fresh marjoram
- Salt