For an original first course, prepare the ricotta gnocchi! Tasty, thanks to the sheep's milk ricotta, and with a tender consistency, they go well with both the sauce and a white dressing.
I have already made them with asparagus, cream and speck, with the classic butter and sage and with a sauce of fresh tomatoes and basil.
But… I'm very ready to prepare other versions! I want to taste them with rocket pesto, in my opinion there are great ;-)
Ingredients
(4 people)- 500 g sheep ricotta
- 200 g plain flour + as needed
- 80 g grated Parmesan cheese
- An egg
Let's cook
Put 500 g well-drained sheep's milk ricotta, 200 g plain flour, 80 g grated Parmesan cheese, an egg in the mixing bowl and mix 2 Min. Speed 5.Transfer the dough to the floured work surface.
Work quickly to absorb the flour, until you get a firm dough that no longer sticks to the work surface.
Take a piece and, on the floured work surface, form sticks about 2 cm thick.
Cut the sticks into pieces of about 1.5 cm.
Gently pass the gnocchi over the "rigagnocchi" to give them the characteristic stripes.
Put them on a floured tray.
Let it rest for 30 min.
Cook in salted water and drain when they rise to the surface.
Tips
I recommend: in the various steps, the work surface must always be well floured.If you don't have the rigagnocchi, you can also make smooth gnocchi without the lines on top, or you can make the lines with a fork.
You can prepare it a little in advance and keep it in the refrigerator. It is important that you put some re-milled semolina to prevent them from sticking. Do you use re-milled semolina in your country?
Translated from the Gnocchi di Ricotta Bimby
Copyright: Thermomix Ricotta Gnocchi from Thermomix Recipes
Photocredit: Thermomix Recipes