PRESENTED BY THE EXTRAORDINARY ITALIAN TASTE & MADE IN ITALY
This recipe for ricotta gnocchi from Italian chef Caterina Ceraudo has a lighter texture than the traditional version made with flour. It is also super-easy to make. Served with a simple roasted red pepper sauce and spinach, this recipe is a keeper for anyone who appreciates the simplicity of Italian cuisine.
- 360 grams fresh Italian ricotta (from sheep or cow’s milk)
- 60 grams flour
- 50 grams Parmigiano Reggiano PDO
- Salt (to taste)
- 1 Egg
- 1 kg Red peppers
- 1 kg Spinach
- Italian Extra Virgin Olive
- Wring out the ricotta, as much as possible.
- Add the flour, Parmigiano Reggiano, the egg and salt to taste. Knead, lay the dough on a working surface and work the dough in rolls to form the gnocchi.
- Cook in boiling water and remove as soon the gnocchi float to the surface. Immerse them in an ice bath.
- Dry the gnocchi fully and place on a tray with a bit of olive oil.
Cream of Peppers
- Roast the peppers and remove the skin.
- Drain very well and make a cream in a blender.
- Taste and adjust for salt.
Wash and clean the spinach. Cook in a pan with Italian EVOO and salt to taste.
- Pour the pepper sauce on a flat plate.
- Place the gnocchi on top of the sauce.
- Place a few leaves of spinach on top of the gnocchi.
Caterina Ceraudo is one of southern Italy’s most inventive chefs. Her one Michelin-starred restaurant Dattilo is in the centerpiece of the Ceraudo family farm, where they use biodynamic farming methods to produce fruits, vegetables, and oils. The Calabrian countryside setting is stunning – matched only by Dattilo’s menu. There are several tasting menus (as well as à la carte) and list one of the most interesting in Italy. Make sure to sample some from her father’s vineyard.
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