This is the recipe to make ricotta gnocchi. Here we are going to serve them with truffles, but they are also excellent with other condiments or simply with fresh tomato sauce and basil.
For the gnocchi:
1 kg ricotta cheese
250 g flour
250 g parmesan
2 eggs
procedure:
drain the ricotta in a colander with a weight on top. Mix all the ingredients together then form the dumplings spherical. Cook the gnocchi in boiling salted water. In a pan put a little cooking water, then drained gnocchi, a little of butter, white truffle cut into thin slices a little of parmesan and stir it gently.
And now we’ll hear from sommellier Gianluca Belletti:
– “Ricotta gnocchi with truffle bianchetto … To the end of September, when I came to the restaurant they were with the white truffle_ … Tuber Magnum Pico … that explosion of nature_ forest and our Mother Earth …. I drank a Beerenauslese Burgenland_ if I remember correctly but you want, with age alzheimer is felt … with Tartufo bianchetto instead I would like to drink a Pinot Noir_ maybe Tuscan hills of Fiesole_ near Florence_ with aromas of sweet spices_ red berries_ read hints of tobacco and liquorice little tannin to oppose the fatness of butter … or a Sauvignon very structured_ as they do in Collio Goriziano with scents of herbs and tropical fruits_ intense and persistent on the palate as that noble tuber that lives below where are standing … ”
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