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Ricotta Gnocchi
Rome (Lazio) — Mother recipe · en it
A delicious Roman starter, ricotta gnocchi are crispy on the outside and soft on the inside, perfect as a first course.
📷 Eugene Kim — CC BY 2.0 (Wikimedia Commons)
⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 250 g of ricotta
- 150 g of flour
- 1 egg
- 1/2 teaspoon of salt
- 100 g of zucchini, diced
- 100 g of grated pecorino cheese
- Oil for frying
- Salt and pepper to taste
Method
- In a bowl, mix the ricotta, egg, salt, and pecorino cheese.
- Gradually add the flour, forming a homogeneous dough.
- Knead the dough with your hands, making small balls.
- In a pan, fry the dough balls in hot oil until golden.
- Drain carefully and serve with fried zucchini and salt to taste.
- Taste and enjoy!
The story
Ricotta gnocchi originally belong to Roman cuisine but have become popular throughout Italy. Legend has it that they were first prepared during the Feast of San Lorenzo in Vatican City.
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