Ingredients
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Gnocchi
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2 baked potatoes
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1 tbsp ricotta cheese
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1 tsp salt
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1 tsp pepper
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100 g Schär Universal Mix
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1 eggbeaten
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Rest of ingredients
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1 tbsp extra virgin olive oil
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1/2 tsp finely chopped dill
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4 garlic cloveschopped
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1 paprika pepperchopped
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50 g butter
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100 g bacon
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100 g peas
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1 tsp lemon peel
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50 g shaved parmesan
Directions
To get started with this gluten free ricotta gnocchi recipe, you’ll need the following ingredients:
Steps
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1
Done
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Cut the potatoes in half, peel off the skin and place them in a bowl. Smash them with a fork, add the ricotta, season with salt and pepper and sift in the flour. Make a well in the center of the flour and pour in a beaten egg, stirring gently to form a soft dough. |
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2
Done
|
Turn out the dough onto a lightly floured surface and knead for 5 minutes, working it gently with your hands to form a smooth and pliable dough, adding more flour if too wet. |
|
3
Done
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Divide the mixture in two and roll each portion into a sausage shape. Cut each one into pieces approximately 2.5 cm long. With your thumb full of flour, press the middle of the gnocchi to form a ridge pattern. |
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4
Done
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Flour your hand and gently drop the gnocchi in a large pan of boiling salted water combined with the olive oil, and cook them for 3-4 minutes or until they start floating to the surface. Scoop them up using a slotted spoon and transfer them to a frying pan with olive oil. |
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5
Done
|
Sprinkle the dill and garlic over the gnocchi and turn them once they change their color. Toss in the pepper, butter and bacon. Add the peas and lemon peel, cooking them together for about 5 minutes. Sprinkle the parmesan shavings over the gnocchi and serve immediately. |
