Buffalo ricotta gnocchi

06/02/2015 - Ingredients:

- 500 g buffalo ricotta "Caseificio Artigianale Esposito"
- 2 eggs
- 120 g grated organic Parmigiano Reggiano matured 20-24 months
- 280 g wholemeal Tumminia wheat flour "Fastuchera"
- Fine sea salt
- Butter "Azienda Agricola Frascio"
- Sage

Articolo tratto da: OIP Editorial Department

Ingredients:

- 500 g buffalo ricotta "Caseificio Artigianale Esposito"
- 2 eggs
- 120 g grated organic Parmigiano Reggiano matured 20-24 months
- 280 g wholemeal Tumminia wheat flour "Fastuchera"
- Fine sea salt
- Butter "Azienda Agricola Frascio"
- Sage

Put the ricotta in a bowl and crush with a fork for a minute. Add the eggs, grated Parmesan cheese, flour and some salt and knead until you have a soft dough. If the dough sticks to your hands, add a little more flour.

Let the dough rest in the refrigerator for 30 minutes.

Roll out the dough into small sausages and cut into gnocchi shape.

Cook the gnocchi for 2 minutes in salted water. As soon as they rise to the surface, skim.

Serve with sage flavoured melted butter and grated Parmesan cheese.

Recommended wine: Nitor IGP Montenetto - Pratum Coller (by Andrea Pirlo)