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How to make ricotta gnocchi: the real Italian recipe

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Nutritional information

144
calories

How to make ricotta gnocchi: the real Italian recipe

  • 30 minutes
  • Serves 4
  • Easy

Directions

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Ricotta gnocchi, which in Tuscany takes the name of gnudi, because precisely naked, “naked”, without the veils of the pastry, are an ancient recipe of the Italian tradition.

Finding out whether the filling or “tortello” was born first is not an easy task and each region has its own recipe or variants that have their roots in ancient traditions. We have the Alexandrian Rabaton, the aforementioned gnudi, and other variants, which may not be part of the real gnocchi family, but which deserve to know your fork.

In the classification that Maestro Martino made in 1500 in his famous recipe book, he speaks of “ravioli without dough” to describe this dish, so our dear friends have made a lot of it along the way.

Today we offer you a very simple recipe, but with a unique taste, the simplest gnocchi to prepare: the ricotta gnocchi, which the farm Il Pastore dell’ Appennino Modenese has kindly lent us! Enjoy your meal!

Ingredients to make gnocchi with ricotta cheese (4 servings)

  • 200 grams/7 oz of ricotta cheese
  • 100 grams/3,5 oz of Parmigiano Reggiano cheese
  • 100 grams/3,5 oz of double 0 flour
  • 0,3 ounces of melted butter
  • 2 eggs
  • parsley
  • salt, pepper, and nutmeg

How to make ricotta gnocchi

The recipe is very simple and doesn’t need special attention, just excellent ingredients: this is the secret to make the perfect gnocchi recipe. Cheese, butter, and Parmigiano Reggiano cheese are the classic flavors of Modena hills, where this recipe was born centuries ago.

Mix all ingredients in a bowl and roll into balls to be thrown into a pot of boiling, salted water.

When rising to the surface, cook over low heat for 2 minutes, then gently pick them up. Serve the ricotta gnocchi seasoned with melted butter and topped with a generous sprinkling of Parmigiano Reggiano cheese and chopped parsley.

Which wine should we pair with ricotta gnocchi?

Let’s uncork a bottle of Lambrusco Grasparossa of Castelvetro from Ca Berti winery, which can degrease the palate and at the same time find a delicious harmony thanks to its beautiful red fruits and violets scents. Champagne, Prosecco or Trentodoc are amazing too.

If you want to pair a cocktail, Americano is the right answer.

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