Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 500 g | fresh ricotta cheese Sterilgarda |
| 200 g | 00 flour |
| 130 g | Grana padano d.o.p. |
| 2 | eggs |
| 5 g | Turmeric |
| q.b. | Re-milled durum wheat semolina |
| q.b. | thyme |
| q.b. | olive oil |
| q.b. | black pepper |
| q.b. | salt |
Preparation
- Pour the Ricotta Sterilgarda and the beaten eggs into a bowl, mix, then add salt and black pepper.
- Add the turmeric, the grated Grana Padano DOP and the flour.
- Mix everything together with your hands, then transfer the mixture to the work surface and continue working it until you obtain a smooth and homogeneous consistency.
- Wrap the dough in cling film and leave to rest in the fridge for at least 15 minutes.
- Sprinkle semolina on the work surface, divide the dough into 4 portions and form into loaves about 2 cm thick.
- Using a pasta cutter, make 1.5 cm gnocchi and place them on a tea towel dusted with semolina.
- Bring a pot of salted water to the boil and cook the gnocchi until they float to the surface.
- Heat a drizzle of oil in a non-stick pan and finish cooking the gnocchi with a ladle of cooking water.
- Stir in some grated Grana Padano DOP, adding more cooking water if necessary.
- Plate and garnish with a few thyme leaves and a sprinkling of pepper.
Boil the potatoes with their skins in plenty of salted water, then peel and mash them in a large bowl. Prepare the soffritto by chopping the onion and ...
Social Wall