John Myers
Contents
show
Ricotta Gnocchi
The perfect ricotta gnocchi recipe with a picture and simple step-by-step instructions.
gnocchi
- 250 g Ricotta
- 35 g Grana Padano
- 1 piece Egg yolk
- 80 g Wheat flour
- 0,5 Tablespoon (level) Ground turmeric spice
- 1 Teaspoon (level) Rock salt
- Black pepper from the mill
- A little butter and olive oil for the pan
Side dishes
- Green beans
- Boletus
- Oil, some butter
- 1 piece Charlotte
- Game spices, salt, pepper
- Grana Padano
- First prepare the side dishes, put the beans in a little olive oil and salt in a pan and cook until al dente, set aside. I used frozen ones. Fry the mushrooms well, then add the onions and season with salt and pepper and set aside.
- For the gnocchi, bring a saucepan of water to a boil. Prepare a pan with a little olive oil and butter and a sieve to drain.
- Put the following in a bowl: ricotta, freshly grated Grana Padano, turmeric, egg yolk, salt, pepper, flour. Knead it into a mass with your hands, it can still have a slightly sticky consistency.
- Dust the work surface with flour. Halve the dough and form 2 rolls about 30 cm each. Then cut into pieces about 2 cm wide. Turn the gnocchi over and use a fork to make a pattern on the cut surface, on both sides. Put the gnocchi in portions in salted, boiling water. When they rise to the surface, remove them with a ladle and allow to drain. Then cook the next.
- Heat the prepared pan and toss the gnocchi in it. Add the beans to the other pan with the mushrooms and heat them too.
- When serving, add pepper and some grated cheese.
- The gnocchi look nice yellow from the turmeric. I want to use more turmeric in the kitchen as it is a very healthy condiment, either as a powder or fresh. Turmeric is better absorbed by the body in conjunction with black pepper. You should not consume more than 1 heaped teaspoon of ground turmeric or 5 grams of fresh turmeric a day.
Facebook Comments