Gnocchi
di
Ricotta
Ricotta gnocchi
with green peas and carrots
Ricotta gnocchi with green peas and carrots is a delight. The milky-white ricotta gnocchi are light and soft centered with a taste of lemon and rosemary that suits the green peas and carrots perfectly.
Unlike stuffed gnocchi and normal wheat gnocchi that can be a bit on the heavy side, ricotta gnocchi are like small clouds that melt on the tongue. And they are not even that difficult to make.
Ingredients
500 g ricotta
2 egg whites
80 g flour
Fresh rosemary
Grated lemon zest
200 g green peas
2 carrots
50 ml olive oil
Salt and pepper
Preparation
Heat olive oil in a casserole until it reaches 90 C, then add a sprig of rosemary and let it cool.
Shell the peas and peel and dice the carrot.
Boil under lid in very little water for 3 minutes.
Mix ricotta with grated lemon zest and a tea spoon of chopped fresh rosemary.
Stir ricotta with egg whites and flour.
Bring a casserole of salted water to the boil.
Dip a spoon in boiling water before taking a spoonful of the ricotta mixture and placing it in the water.
Let the gnocchi boil quietly for 5 minutes.
Carefully lift the gnocchi from the water and place them on a bed of diced carrots and green peas.
Drizzle with the rosemary scented olive oil before serving.
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