Ricotta Cheese Gnocchi | Gnocchi Di Ricotta

Ingrediencie

Gnocchi are probably my favorite pasta.

Today, after your requests I decided to give it a twist: No potatoes involved but ricotta cheese as a base.

Serving 2:

350g ricotta cheese

100/150g flour (is never precise, the less you add the better)

50g of spinach (before cooking it)

70g pecorino romano cheese

1 egg

Salt and pepper to taste

Pecorino has a strong and salty flavor, you can substitute with grana padano or parmigiano reggiano.

Make sure your working surface is always floured. A wood surface is always preferred but not essential.

There’s not cooking time, when they start floating they’re ready.

Today I chose a simple tomato sauce. They are amazing with just butter and sage or an onions sauce. You can add some crispy bacon, guanciale or pancetta to make it even more tasty.

When I ask: why you buy premade food? Some people answer: “I don’t have time”, “cause is so much easier than making it from scratch”.

Yesterday I was feeling a little lonely and homesick, making gnocchi healed me, it was therapeutic and incredibly satisfying. If you join the process in a good mood making food can be fun, give it a try :)