Ricotta gnocchetti are a tasty and light first course, perfect for vegetarians. Made with ricotta, Grana Padano cheese, and flavored with aromatic herbs, they are distinguished by their soft and delicate texture. Ideal to be seasoned with melted butter and sage, they are a delight to enjoy all year round.
Rinse the chard, then plunge it into salted boiling water and cook for about 2 minutes
Drain and let them drip dry
Pass them through a food mill along with the ricotta using the medium disc and collect the result in a bowl
Incorporate the 2 egg yolks, flour, 100 g of Grana, a pinch of salt, a handful of pepper, and a grating of nutmeg
Bring plenty of water to a boil; when boiling, salt it, then drop in the mixture, taking a little at a time with 2 teaspoons
Drain the gnocchetti as they rise to the surface and place them on a warm plate sprinkled with the remaining Grana
Sauté the butter, add the aromatic mince, pour over the gnocchetti, and serve
Store in the refrigerator in an airtight container for up to 2 days
Ricotta gnocchetti are a typical dish of Italian cuisine, particularly widespread in the Lazio region
Italia, Lazio
| Energy (kcal) | 213.6 |
| Carbohydrates (g) | 5.68 |
| of which Sugars (g) | 1.4 |
| Fat (g) | 17.35 |
| of which Saturates (g) | 10.03 |
| Protein (g) | 9.06 |
| Fiber (g) | 0.86 |
| Sale (g) | 0.31 |
