Smoked Ricotta Gnocchi

Serviti con speck croccante e porro stufato profumato al timo

Ingredienti

700 g di ricotta fresca
300 g di ricotta affumicata
1 dl di latte fresco
140 g di farina bianca
100 g di mollica di pane
300 g di porro
timo
50 g di burro
50 ml di brodo vegetale

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Preparation

Gnocchi: put the ricotta through a sieve, add the bread softened in milk, sifted flour, salt and freshly ground pepper, when smooth let cool in the refrigerator for at least 15 min. Make the gnocchi with a pastry bag or using two tablespoons. Cook in abundant salted water for about 6-8 minutes according to the size of the gnocchi.

Leeks with aroma of thyme: Braise the leeks in butter adding broth as needed and the salt. When almost cooked dust with finely chopped thyme.

Julienne of sautéed “speck”: Cut the speck into thin strips and sauté on high heat.

Presentation of the dish: Drain the gnocchi and set on the plate on a bed of braised leeks and a side of sautéed speck.