Ricotta Gnocchi Recipe

Inspired by Elisa

Time1h

Serves4

fresh tomato, nasturtium leaf and herb salsa verde, grana padano, olive oil bread crumbs

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Ingredients

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Gnocchi

1 1/8 lb (500 g) Ricotta cheese

7.05 oz (200 g) 00 bread flour

1 large Egg

1 tsp Celtic sea salt

Salsa Verde

10.6 oz (300 g) Fresh tomatoes

1 3/4 oz (50 g) Nasturtium leaves

1 3/4 oz (50 g) Fresh herbs (basil, parsley, etc.)

1/4 cup (60 ml) olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Olive Oil Breadcrumbs

3 1/2 oz (100 g) Breadcrumbs

2.03 tbsp (30 ml) olive oil

1 3/4 oz (50 g) Grana Padano cheese, grated

to taste Celtic sea salt

Method

Gnocchi Preparation

Make the Gnocchi Dough

In a large bowl, combine the ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.

Shape the Gnocchi

Divide the dough into small portions and roll each portion into a log about 1 inch thick. Cut the logs into 1-inch pieces to form the gnocchi.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Salsa Verde Preparation

Prepare the Salsa Verde

Chop the fresh tomatoes, nasturtium leaves, and herbs finely. In a bowl, combine them with olive oil, lemon juice, salt, and pepper. Mix well and set aside.

Olive Oil Breadcrumbs Preparation

Make the Breadcrumbs

In a skillet, heat the olive oil over medium heat. Add the breadcrumbs and toast until golden brown. Stir in the grated Grana Padano cheese and season with salt.

Assembly

Combine and Serve

Toss the cooked gnocchi with the salsa verde. Serve topped with the olive oil breadcrumbs and extra Grana Padano cheese if desired.