Ricotta Gnocchi Veneto Style


Photo: Carmelita Caruana
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Ingredients

500 grams ricotta
80 grams flour
60 grams Smoked ricotta for grating (or substitute Parmigiano-Reggian
2 eggs
3 or 4 large sage leaves
nutmeg, salt and pepper
Read more: http://blog.cookitaly.com/2010/05/gnocchi-ricotta.html#ixzz0pRs3wNKm
Under Creative Commons License: Attribution Non-Commercial No Derivatives

Preparation

1
Place a pan of water on the heat and bring to a gentle boil. Grate the two amounts of cheese and keep them separate. Sieve the flour and weigh out the butter. Finely slice the sage leaves.
2
Mix the eggs in a bowl, sieve in the ricotta and mix gently.
3
Gradually add the sifted flour first and then the 60 g of grated cheese.
4
Season with salt, pepper and nutmeg.
5
Prepare your serving dish for when you lift out the cooked gnocchi.
6
Prepare a small pan with the butter which you will just barely melt for the dressing.
7
When the water has come to the boil, drop spoonfuls of the mix (shaped into quenelles if you like) in the water to cook at a gentle boil for 5 minute. Use half the mixture first, then drain and start on the second batch.
8
Place the cooked ricotta gnocchi directly on to some of the butter in the serving dish as you scoop them out with a large slotted spoon so as to drain them of excess water.
9
Layer with melted butter, sprinkling on some grated Parmesan and some shredded sage on each layer, and finishing with a final grating of nutmeg and / or smoked ricotta if you wish.
10
Read more: http://blog.cookitaly.com/2010/05/gnocchi-ricotta.html#ixzz0pRs8b200

Tools

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About

Ricotta Gnocchi Veneto style, topped not with Parmigiano-Reggiano type Grana cheese but with the fabulous smoked ricotta which is a prestigious local product.

Yield:

6 servings

Added:

Sunday, May 30, 2010 - 1:58pm

Creator:

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