Ricotta gnocchi (potato-free) homemade, easy and soft, always perfect. Li have ever tasted? Very easy to do, They are prepared in 10 minutes and remain always soft. Unlike the POTATO GNOCCHI (Egg-free recipe), I personally love, but whose success depends to 90% by the quality of the potatoes, The ricotta gnocchi They always come out well. I use the sheep's ricotta, drier and tasty, but you can also use the Cow's milk ricotta (that just put it in a colander to lose some’ liquid for a few hours) and the goat. Look at it STEP BY STEP VIDEO RECIPE on a process for making ricotta gnocchi. So you can prepare tonight. Is, se vi va, subscribe to my canale You Tube to stay up to date on the video recipes.
These dumplings you can also freeze and consume within a couple of weeks, putting them in even frozen water. They are perfect with any kind of sauce, from the simplest ones such as butter and Sage o tomato (according perfect me, because the acidity of the tomato contrasts with the sweetness of the ricotta) to more complex sauces like meat sauce. And you can also prepare them to Sorrento, with tomato and mozzarella, and put them in the oven without fear that disfino.
This recipe is one of my joker in the kitchen: ricotta gnocchi everyones, and since it will prepare them with your hands you manage to surprise the guests with your extraordinary abilities (just do not raccontiate at all as they are simple to prepare). Try them too PUMPKIN GNOCCHI, really yummy and the FRESH PUMPKIN AND SEMOLINA PASTA? Have a good day!
10 comments
Way There,
do you think it's possible to make these dumplings with flour 0 instead of 00?
Changing flour type, I should change the doses of the other ingredients? How so, possibly?
A thousand thanks.
Hi Maria Emma, you can use type O, maybe they will be a little’ less soft. You don't have to change anything else. Let me know, Ada
Good morning, no prescription comment as they are all beautiful. My problem is that I never get
your recipes, although I am enrolled to your site, and this from a couple of months. I checked
even the spam but are not even them.
And I am very sorry. I am Sicilian, transplanted more than 40 years in Trentino and read to me a great company, as well as pleasant.
Thank you, Good day, Anna Caruso
Anna thanks for the nice words. I checked, You result enrolled. Unfortunately I do not understand why you will not receive emails. We could try another email, if by chance you have two? I will report the matter to my technicians. Unfortunately, problems with sending emails on Wordpress are frequent, it is time that I fight. I am very sorry. Let me know if I can sign up with a different address. Best regards
Ada
Hello Ada that delights,
If you prepare them the day before and I keep them as you write in the film or can harden too?
Thanks, and as always do good and interesting recipes
Hi Francesca! Thanks for the compliments. It would be better to make the dumplings on time, it takes 10-15 minutes in all, and the taste and texture are incomparable. Let me know, ada
Hi Ada.
What a delight!…lighthouse them certainly very soon…Homai not made the dumplings because I did not want them to be tough and this recipe and the perfect recipe to make them soft.
Thanks for all Ada appreciate you very much
Alessandro
Hello Alexander! On potato dumplings the problem unfortunately are potatoes, They have to be perfect. Meanwhile Try these, which they are much simpler and bombproof, only do not work them too much otherwise harden. Then I'll try to do a specific post on potato gnocchi with a little’ tips. Ada
What a delight, thanks x the recipe
but thanks to you! A hug