Ricotta gnocchi in pepper sauce and basil
updated the 20 June 2014 à 23:51Forget about the tomato sauce! Let’s get away from the norm and replace it with pepper sauce instead! Here’s the recipe!
Serves 4 | Takes 1.5 hour
Cream of peppers ingredients:
2 Large red peppers
1 Clove garlic
10 Fresh basil leaves
Olive oil
Salt
Oregano
Ricotta gnocchi ingredients:
500g Fresh ricotta or buffalo milk
60g Flour
40g Grated Parmesan cheese
1 Egg
Fresh basil leaves
Pistachios or pine nuts
Salt
Pepper
Pecorino
Method:
1 . Roast red peppers at 200 °C ( gas mark 6-7) for 30 to 40 min . Let them cool and remove the skin.
2 . marinade them with chopped garlic , a little olive oil, a pinch of oregano and salt.
3 . Shortly before serving, mix everything with fresh basil .
4 . Prepare gnocchi . Mix the ricotta, flour, parmesan, an egg and some chopped basil leaves.
4 . Salt, pepper and work the dough to make it smooth.
5. Moisten your hands and shape into balls 2 to 3 cm in diameter. Toss in flour.
6 . Bring water to a boil, salt it. Immerse a few gnocchi at a time and when they rise to the surface drain with a slotted spoon .
7 . Serve with cream of peppers, some pistachios and pecorino or past baked ricotta . You can also accompany diced mozzarella or burrata.
Recipe from Edda Onorato
