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.
Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart. Open in two and remove the internal beard. Put some extra ...
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