- Fresh Italian Ricotta (from sheep or cow’s milk), 360gr.
- Flour, 60 gr
- Parmigiano Reggiano PDO, 50 gr
- Salt (to taste)
- Egg, 1
- Red peppers, 1 kg
- Spinach, 1 kg
- Italian Extra Virgin Olive
Wring -out the ricotta, as much as possible. Strizzare bene la ricotta , 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. Refrigerate.
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 the spinach 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.