Ricotta and turmeric gnocchi



Ricotta and turmeric gnocchi

  • Vegetarian

  • PRESENTATION

    Thursday is gnocchi day! Yes, but ricotta gnocchi, or better still, ricotta and turmeric gnocchi! A delicious and genuine first course that combines the properties of turmeric with the soft and delicate consistency of ricotta cheese. For this version of potato-free gnocchi we’ve chosen a very simple tomato-free sauce with extravirgin oil and thyme, which goes perfectly with this spice, without overshadowing it. Perfect for a vegetarian meal, ricotta and turmeric gnocchi will also be appreciated by those who pay particular attention to their well-being!
     

    INGREDIENTS

    Cow’s milk ricotta cheese

    3
    cups
    (500 g)

    Flour 00

    2
    cups
    (200 g)

    Grana Padano DOP cheese

    4
    oz
    (130 g)
    – (for grating)

    Eggs

    2

    – medium

    Powdered turmeric

    2
    tsp
    (5 g)

    For the pastry board

    Remilled durum wheat semolina

    to taste

    For seasoning and cooking

    Grana Padano DOP cheese

    to taste
    – for grating

    Thyme

    to taste

    Extra virgin olive oil

    to taste

    Black pepper

    to taste

    Preparation

    How to prepare Ricotta and turmeric gnocchi

    Ricotta and turmeric gnocchi

    To make ricotta and turmeric gnocchi, start by placing the ricotta cheese and beaten eggs in a bowl 1; stir thoroughly 2, add salt 3 and pepper.

    Ricotta and turmeric gnocchi

    Add the turmeric 4, the grated Granda Padano DOP cheese 5 and the flour 6.

    Ricotta and turmeric gnocchi

    Stir everything together by hand 7, then place the mixture on the worktop 8 and knead into a smooth and homogeneous dough. Wrap in plastic wrap 9 and leave to rest in the refrigerator for 15 minutes.

    Ricotta and turmeric gnocchi

    Once this time is up, sprinkle some semolina on the worktop, divide the dough into 4 pieces and roll into strips, each roughly 0.8″ thick 10. Cut into gnochi that are roughly 0.6″ in size, using a spatula 10 and place them on a cloth sprinkled with semolina 12.

    Ricotta and turmeric gnocchi

    Bring some salted water to the boil in a saucepan and add the gnocchi 13. Remove them once they come to the surface and place them in a pan with a drizzle of hot oil 14. Finish cooking the gnocchi in the pan, with a ladle of their cooking water 15.

    Ricotta and turmeric gnocchi

    Lastly, add the grated Grana Padano DOP cheese and stir until creamy 16; add some more cooking water if necessary. Arrange onto plates, season with few thyme leaves 17 and a grating of pepper to taste. Your ricotta and turmeric gnocchi are ready to be served 18!

    Storage

    Ricotta and turmeric gnocchi can be stored in the refrigerator for one day at most.
    If you want, you can prepare the gnocchi the day before and store them uncooked in the refrigerator. Or you can also freeze them.

    Tips

    Instead of thyme you can use rosemary, sage or oregano.
    For a more decisive taste you can stir some grated pecorino cheese in with the ricotta and turmeric gnocchi until creamy!

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    Source : www.giallozafferano.com