Ricotta Gnocchi with Tomato & Gold Sauce
Ricotta gnocchi are something special. And are the typical gnocchi for the region around Bologna.
The majority of the dough is beautiful, fresh ricotta. It’s light. Has a subtle creamy note. What’s not to like? To date, I’d tested 8 different locally available ricottas, and I’ve finally settled on the one that’s perfect for this dish.
Cow’s Milk Ricotta. 30-month Parmigiano Reggiano. Flour. Nutmeg. Paired with a velvety tomato-based sauce.
Portion size: One single portion. 200g of gnocchi. Plus 130g sauce.
Ricotta gnocchi are something special. And are the typical gnocchi for the region around Bologna.
The majority of the dough is beautiful, fresh ricotta. It’s light. Has a subtle creamy note. What’s not to like? To date, I’d tested 8 different locally available ricottas, and I’ve finally settled on the one that’s perfect for this dish.
Cow’s Milk Ricotta. 30-month Parmigiano Reggiano. Flour. Nutmeg. Paired with a velvety tomato-based sauce.
Portion size: One single portion. 200g of gnocchi. Plus 130g sauce.
Ricotta gnocchi are something special. And are the typical gnocchi for the region around Bologna.
The majority of the dough is beautiful, fresh ricotta. It’s light. Has a subtle creamy note. What’s not to like? To date, I’d tested 8 different locally available ricottas, and I’ve finally settled on the one that’s perfect for this dish.
Cow’s Milk Ricotta. 30-month Parmigiano Reggiano. Flour. Nutmeg. Paired with a velvety tomato-based sauce.
Portion size: One single portion. 200g of gnocchi. Plus 130g sauce.