Gnocchi with butter, lemon and ricotta
These gnocchi with butter, lemon and ricotta is a recipe pinched and adapted from the Italian version of La Cucina Italiana. They start by making the gnocchi from scratch, but this time I’ve bought them ready-made, which means you can make the dish in 5 minutes flat, provided of course you have some salted lemon. Otherwise you might have to invest an additional 15 minutes in the preparation of the lemons for this very fresh and delicious, vegetarian primo piatto.
2 tbsp salt
75 g butter
100 g ricotta
Cook the lemon in boiling and heavily salted water for 15 minutes
Cook the gnocchi in boiling salted water until they pop to the surface
Meanwhile fry the butter until it becomes brown with a slight taste of nuts
Cut the lemon in four wedges, remove the flesh of one wedge, cut the peel in strips and add it to the butter
Mix the cooked gnocchi with lemoned butter, ricotta and leaves of basil before serving
The remaining lemon wedges are really good with white meat or in grain salads.