Ricotta Gnocchi Veneto Style
By: Carmelita Caruana
Published: Sunday, May 30, 2010 - 1:58pm

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

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.