Ricotta gnocchi. Ricotta Gnocchi with Lemon Sage Sauce
Ingredients for 2 servings
230 g ricotta
1 egg
50-70 g wheat flour
80 g butter
80 g grated Parmigiano Cheese
Zest and juice of 1 lemon
A pinch of salt
Bunch of fresh sage
100 ml water for the sauce (gnocchi-boiling water)
Step by step description
1. Your ricotta should be dry and firm. If not, thoroughly drain the ricotta cheese before using. In a large bowl, stir the drained ricotta and egg together, then mix in the flour, until you get a cream.
2. Divide the dough into five and then transfer it to a lightly-floured cutting board or a silicone mat and sprinkle the dough with lightly with flour. Roll into long ropes (20x2x1cm in size), shape the dough, use a knife and cut the gnocchi 1 cm wide.
3. To cook gnocchi, bring a pot of water to a boil then cook for 1-2 minutes. When the gnocchi float to the top, they are cooked. Drain in a colander. To prepare the sauce later, we save around 100 ml of gnocchi-boiling water.
4. You can serve ricotta gnocchi with Genovese
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Ricotta gnocchi. Ricotta Gnocchi with Lemon Sage Sauce
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