John Myers
Gnocchi with Goat Cheese Ricotta Cream, Herbs and Asparagus Tips (Carlo Degen)
The perfect gnocchi with goat cheese ricotta cream, herbs and asparagus tips (carlo degen) recipe with a picture and simple step-by-step instructions.
gnocchi
- 1 kg Waxy potatoes
- 500 g Flour
- 100 g Semolina
- 1 pinch Salt
Ricotta sauce
- 500 g Ricotta
- 200 g Sour cream
- 200 g Yogurt
- 1 piece Onion
- 100 g Goat cheese
- 100 g Parmesan
- 1 pinch Salt
- 1 bunch Basil
Asparagus tips
- 600 g Asparagus tips
- 1 pinch Salt
gnocchi
- Boil the potatoes until they are done, but don’t crumble. Peel the hot potatoes directly and press them through the press. Mix immediately with the flour, semolina and salt and work into a smooth dough. If necessary, add a little more flour. Then let the dough rest a little. Then shape the dough into rolls about the size of a thumb, cut off pieces about the width of a thumb and shape as desired. Cook in simmering water until the gnocchi float on top.
Ricotta sauce
- Mix the ricotta with sour cream and add the yoghurt and mix everything to a homogeneous mass. Then mix together with the ricotta and goat cheese pieces. Press in the garlic, add the salt, the fresh basil and the Parmesan.
Asparagus tips
- Simply boil the asparagus tips in salted water and then serve with them.
