John Myers
Contents
show
Gnocchi Di Ricotta Al Burro Rosso
The perfect gnocchi di ricotta al burro rosso recipe with a picture and simple step-by-step instructions.
Burro Rosso
- 100 g Soft butter
- 2 piece Pickled, grilled peppers
- 1 Clove of garlic
- Salt
- Pepper
Gnocchi di ricotta
- 250 g Ricotta
- 80 g Flour – approx.
- 80 g Parmesan, freshly grated
- 1 Egg
- 2 Egg yolks
- 1 pinch Salt
Burro Rosso
- Dab the pickled peppers well with kitchen paper, cut into large pieces and puree together with the clove of garlic in a tall container. Then mix well with the very soft butter in a bowl, season with salt and pepper and let it set again in the refrigerator.
Gnocchi di ricotta
- Mix the ricotta with the flour, 3 tablespoons of Parmeasan and a pinch of salt. Then add the eggs and mix into a smooth batter. If the dough is still too sticky, add a little flour.
- Now shape the dough into 2 cm thick rolls and cut into 2 cm long pieces with a sharp, lightly floured knife.
finish
- Put the gnocchi in boiling salted water and simmer until they come to the top. In the meantime, melt the Burro Rosso in a large pan over medium heat.
- Lift the gnocchi out of the water with a slotted spoon, drain a little and add to the butter and stir well, then remove the pan from the heat, add the remaining Parmesan, stir again and serve immediately.
Facebook Comments