Ingredients (for 4 people - 8 gnocchi per person)
- 500 g herbs
- 500 g fresh ricotta from cow's milk
- 2 large eggs
- nutmeg to taste
- salt to taste
- 60 g grated parmesan cheese
- 60 g grated pecorino cheese
- 200 g of Ruggeri Rice Flour
- qb and to taste extra virgin olive oil or melted butter with sage leaves
- qb parmesan or pecorino
Preparation
We wash and clean the herbs and let them wilt in a pan with a little water and a little salt. When the leaves and stems are well softened, drain and squeeze out any water. Then with the help of a mezzaluna we reduce everything to a mince. In a large bowl, we work with a fork the ricotta, nutmeg, salt, eggs and grated cheeses, then we add the herbs and the rice flour. After obtaining a homogeneous mixture, we put it in the fridge for about half an hour. At the end of the time, helping ourselves with spoons or if we prefer and with a piping bag, we form quenelles or gnocchi. In the meantime that we form these delicious morsels, we put a large pot of water to boil. When we have finished our work, the water will have started to boil. We add salt and lower the quenelles or gnocchi. When they come to the surface we count a minute and then drain. These gnocchi can be seasoned with melted butter or simply with raw extra virgin olive oil. Surely perfect also with a good tomato sauce.
