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Herbed Ricotta Gnocchi Recipe

Herbed Ricotta Gnocchi Recipe

Herbed Ricotta Gnocchi Recipe

(perle di ricotta ed erbe)

Preparation time : 30 minutes + 3-4 minutes cooking time

for the gnocchi :

  • fresh ricotta 1 lbs (500 g)
  • flour 1 cup (125 g)
  • Parmigiano-Reggiano cheese 1 cup (100 g)
  • egg 1
  • fresh herbs, finely chopped and mixed (parsley, thyme, sage, chives, and fresh oregano) 24/5 oz (80 g) about 11/2 cups

for the topping :

  • zucchini 1/2 lb (250 g) about 2 small
  • squash blossoms 3 1⁄2 oz (100 g) about 12
  • spring onions 4
  • small truffle 1
  • fresh mint 2-3 leaves, chopped
  • unsalted butter 3 tbsp + 2 tsp (50 g)
  • extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
  • salt and pepper to taste

Method :

  1. Put the ricotta into a large mixing bowl. Add all the other gnocchi ingredients and mix well. Form tiny balls, about 3/inch (2 cm) in diameter.
  2. Wash and dice the zucchini, and mince the spring onions.
  3. Heat the oil and unsalted butter in a pan and sauté the spring onions. Add the zucchini and cook on high heat for a few more minutes. Wash and julienne the squash blossoms, and add them to the pan. When it’s all cooked, purée 1/3 of the mixture. Add the purée back to the rest of the sauce, season with salt and pepper and add the chopped fresh mint leaves.
  4. Boil the gnocchi in salted water. Once they begin floating to the surface, let them cook for 1 more minute then skim off and place them directly into the pan with the sauce. Stir to combine and top each serving with grated truffle.