Ricotta gnocchi

Name: ricotta gnocchi
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g ricotta; 1 lemon cleaned up; 10 g fresh Italian spice mix; 125 g Parmigiano Reggiano broken; 200 g wheat flour extra to pollinate; 1 medium sized egg; 1,5 tl salt; 75 g unsalted butter or margarine

Homemade gnocchi of ricotta, lemon, fresh Italian herbs, Parmesan and flour.

Ingredients

Kitchen Stuff

1 skimmer

Directions

Drain the ricotta in a sieve and grate the yellow skin of the lemon.
Slice the leaves of the herbs, except the sage and the rosemary (the rosemary is not used). Grate the cheese.
Mix the ricotta in a bowl with the flour, 4/5 of the parmesan, the egg, the salt, the herbs and the lemon zest.
Add pepper to taste. Do not mix the ricotta dough too long. It has to be coherent, but not to stick.
Divide the dough into six pieces. On a floured sheet of each piece of dough, roll rolls of approx. 2 cm diameter.
Cut into slices of about 1 cm.
Boil the gnocchi in plenty of boiling water with salt, if necessary, for about 4 minutes in two parts.
Place them in a colander with a slotted spoon and drain well.
Meanwhile, melt the butter on low heat with the sage leaves from the spice mix.
Divide the gnocchi over deep plates and pour the butter over it. Sprinkle with the rest of the cheese.