No potatoes in the dough, but a mix of ricotta, Parmesan cheese, flour and a little egg to bind everything together. Caterina Ceraudo's "summer gnocchi" will win you over with their lightness!
Ricotta gnocchi, bell pepper and spinach
INGREDIENTS
For the ricotta gnocchi
- 360 g sheep or cow ricotta fresh from the previous day
- 60 g of flour
- 50 g of Parmesan cheese
- Salt to taste
- One egg
Squeeze ricotta cheese well, add all other ingredients and mix.
Roll out on the work surface and shape into gnocchi.
Cook in boiling water; as soon as they come to the surface, soak them with water and ice. Dry and place them in the refrigerator, in a pan with seed oil.
For the bell pepper cream
- 1 Kg red bell peppers
Roast the bell peppers; as soon as they have bridged, remove the skin and seeds, drain well so that excess water drains off, blend (the cream should be smooth) and adjust the salt.
For the spinach
- 1 Kg spinach
Clean the spinach; cook it in a pan with a drizzle of extra-virgin olive oil and salt. (They should wilt slightly)
Dish composition
On top of a flat plate spread the bell pepper sauce in a mirror pattern; lay the gnocchi on top, placing a few spinach leaves on each one.
Contacts
Ristorante Dattilo
Contrada Dattilo, 88816 Strongoli (KR)
Phone (+39) 0962 865613
Mail info@dattilo.it
Il sito web
