EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Do you want to try an alternative to the usual potato dumplings? Then you have to cook ricotta dumplings, a delicate first course, easy and quick to prepare.
They are much less known than potato dumplings but they are delicious and can be seasoned in many ways.
In this recipe we prepare them with a walnut, cream and radicchio sauce.
RICOTTA DUMPLINGS WITH CREAM, RADICCHIO AND WALNUTS
Ingredients for 4 people: 500 g sheep’s cheese – 1 egg – 1 tablespoon grated aged pecorino cheese – 1 teaspoon salt – 300 g flour 00
FOR THE SAUCE: 15 shelled nuts – 125 g cream – 50 g chopped radicchio – chili – garlic – salt and pepper
In a bowl pour the ricotta cheese and soften mixing with a fork, then add the parmesan cheese, egg and salt. Once mixed well these ingredients, add the flour a little at a time. When the mixture is thick enough continue to work in a pastry until you add all the flour.
When the dough is homogeneous, roll it with a rolling pin to obtain a sheet of dough about 2 cm thick. Then cut strips about 2 cm wide by cutting them with the knife: roll them with your hands and cut the gnocchi as evenly as possible.
Then place them in a well floured tray and let them rest a little, just enough time to prepare the sauce of cream, nuts and radicchio.
Chop the nuts shelled with a chopper. In a pan, heat a little olive oil with a clove of garlic and a little chili, then add the chopped nuts and a little after the cream and a pinch of salt; finally add the chopped radicchio.
Let warm up a bit and turn off the fire.
Boil the water, salt it and throw away the gnocchi. They will be cooked in a few minutes, when they return to the surface.
Drain and pour into the pan with the walnut sauce, rekindle the heat and mix well all adding at the end a sprinkling of pepper and grated parmesan cheese to taste.
Enjoy your meal!