About meHi there. I’m Antonella and this is my blog.
I can’t say which is my favourite dish, but if I must make a choice, gnocchi are one of my favourite ones.
The traditional gnocchi are made with potatoes, but the gnocchi that you find below are made with ricotta and they are sooo good!!!
Ricotta dumplings with leeks and saffron
500 gr. ricotta cheese
300 gr. plain flour
100 gr. grated parmesan cheese
For the condiment:
3 leeks – finely sliced
50 gr. unsalted butter
half sachet saffron
100 ml fresh cream
salt & pepper
In a big bowl combine the ricotta, flour, parmesan cheese, eggs and salt. The dough will be a little be sticky: it’s not a mistake , so don’t add more flour.
On a floured surface this time, roll into cylinders and cut small pieces. Press each piece on a cheese grater or a fork.
In a big pan melt the butter and add the leeks, cook for 10 minutes until tender but not browned. Add the fresh cream and the saffron. Season with salt and pepper.
Cook the gnocchi in boiling salted water until they rise on the surface.
Transfer the gnocchi in the pan with the condiment and finish the cooking adding a little bit of gnocchi’s cooking water.
Serve with parmesan cheese