Ricotta cheese gnocchi

In brief

Chef: Max Mariola
Difficulty;: Easy
Total time: 20 minPreparation: 10 minCooking: 10 min
Recipe of: Fresh Pasta
Region: Trentino


for 4 people

Ricotta, 1 egg and 2 egg yolks, flour (2 tbsp), Pan-crumbs For the sauce: Butter, Parmesan, Herbs


Let’s start immediately with the ricotta (well dried). Start working in a bowl with a fork, until it is soft and creamy. Then add the eggs (1 whole and 2 yolks). Add breadcrumbs and flour (two tbsn). Add salt and black pepper and keep working. Now make balls manually or put the dough into a sac a poche, then squeez and cut small balls of dough directly into the boiling water. 

For the sauce:
Put butter in a frying pan and then add thyme, sage and rosemary. With a strain, filter the butter before pouring it on the cooked gnocchi.

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