Ricotta And Herb Gnocchi
For the roasted tomato sauce:
500 grams of cherries tomatoes
5 cloves garlic
50 grams of oregano
1 tbsp sugar
Olive oil
Salt and pepper to taste
200 g smoked bacon
250 g boconccino
Basil leaves c / n
In a plate put the cherry cherries.
Sprinkled with sugar, oregano and garlic.
Sprinkle with olive oil.
Cook in hot oven.
In a pan put a little olive oil.
Fry the bacon cut into small pieces.
Add a crushed clove of garlic whole.
Add the cherry tomatoes cooked in the oven.
Cook for a while.
Incorporate the basil leaves.
Add boconccino.
For the mushroom ragout:
3 leeks
2 cloves garlic
50 grams of dried mushrooms
300 grams of champignons
300 grams of portobello
4 tbsp olive oil
4 tbsp parsley
50 cc of white wine
Bird broth c / n
300 ml cream
In a pan put a little olive oil. Saute chopped leeks there.
Season.
Add the portobello and champignons.
Add the dried mushrooms.
Add the white wine and let evaporate.
Place the cream.
For the gnocchi:
500 g ricotta
1 / 2 cup grated cheese
1 cup flour 0000
Variety of herbs c / n
Nutmeg, salt and pepper to taste
In a bowl mix the ricotta (if you have a long serum previously wrapped in a cloth to absorb excess whey).
Add nutmeg, salt, chopped herbs and chopped parsley.
Add grated cheese and then flour.
Mix with your hands so that the ingredients are compacted.
Further work on the clean table.
Form the dough sausages. Sprinkle with enough flour to be sealed.
Cut the gnocchi into squares. Not passed by the device to make gnocchi or by the holder as they are with ricotta.
Remove them to coat with flour.
Place them on a plate covered with plastic wrap. No cover them with plastic wrap on top.
Cooking: In boiling water.
To Freeze raw frozen “into squares” and then pocketed by the slice.
Serve accompanied by one of the two sauces
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