My name is Agnese, i was born in Italy and i'm a PROUD ITALIAN FOOD BLOGGER. Check out my traditional Italian recipes on my blog! Enjoy Italy!

Cottage cheese dumplings in creamy green asparagus and zucchini

Ricotta gnocchi with asparagus and zucchini in cream with chives , and its flowers

preparation time (no nanetti ) 30 minutes


400 g fresh ricotta
230 g of flour
salt to taste

Ingredients for the cream

10 green asparagus
a small zucchini ( to help blend without adding broth )
a small potato ( give a creamy consistency without having to add more )
salt to taste
lots of chives with their flowers
a little olive oil ( a few tablespoons that will help to emulsify )
4 tablespoons of sesame
You will also need a blender and a board with a knife

Prepare the dumplings : Mix the ricotta cheese with the flour in a pinch of salt until you have a firm dough well . It might take a little ' more or a little ' less flour , depending on the cheese you will be using , which could be more or less watery.

In a nonstick pan heat the sesame seeds and toast them .

Put a saucepan with salted water, clean cut vegetables into large pieces and put them to boil for about 10 minutes. Drain with a slotted spoon and toss the gnocchi , which will cook quickly.

Meanwhile, with the immersion blender and puree the vegetables , adding the oil to ottenre soft, creamy emulsion . Cut with scissors chives and season gnocchi . Sprinkle the gnocchi with cream, sesame and chive flowers .

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