Ricotta gnocchi 

Ricotta gnocchi are a delicious basic preparation, a delicious and easy alternative to the classic potato gnocchi. They are prepared in a few minutes by mixing fresh ricotta with flour, eggs, Parmesan cheese and a pinch of salt. The dough is immediately very easy to work and once cooked, the ricotta gnocchi are delicious! Dumplings without potatoes soft to the bite and tasty, perfect with all toppings! From the classic tomato sauce, to that of cheese, to a simple sauté in a pan with butter and sage! I prepared them just like the classic Gnocchi alla sorrentina! A unique delight!

Since I discovered this super fast recipe on the manual of Italian cuisine, I prepare them very often! You should not boil the potatoes and let them cool, the dough does not risk sticking to the work surface and you can give it the shape you prefer: scratch them with a fork, with a gnocchi curl, or simply slice them with a knife. Time to air dry them and they are ready to be boiled and then seasoned as you like! Ideal as a first course, single dish, even for the most special occasions. Children also like them so much, just like Gnocchi with ricotta and spinach! Try it to believe friends! They will immediately enter your recipe book! The ricotta dumplings are perfect with any seasoning, although I love them with a simple tomato and basil sauce. 

INGREDIENTS

250 gr of fresh ricotta

150 gr of flour

2 tablespoons parmesan cheese

1 egg

1 pinch of salt

PROCEDURE

First of all, drain the ricotta cheese with a cotton cloth. Place it in a bowl and mix it with the egg, parmesan cheese and salt until it forms a thick cream. Then add the flour. Stir a few seconds until a soft dough is made. Form a ball. Remove from the dough of loaves. Roll up each loaf with the help of a sprinkling of flour. The thickness of the loaf of being like a thumb. Slice the gnocchi to a thickness of 2 cm; You can leave them smooth, strip them on a fork or on a special gnocchi curl. As you make them, arrange the ricotta gnocchi on a lightly floured work surface. Let it air dry for 30 minutes. Cook the ricotta gnocchi in plenty of boiling water and salt. They are ready when they rise to the surface within 2 minutes maximum. Drain with a slotted spoon and place your ricotta gnocchi directly in the pan where you prepared the dressing:

Tip

Maximum 3 hours in the open air. In anticipation of parties and buffets it is advisable to freeze them.