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Smoked Ricotta Gnocchi

Smoked Ricotta Gnocchi

    700 g fresh ricotta 
    300 g smoked ricotta
    1 dl fresh milk
    140 g white flour
    100 g soft inside part of bread
    300 g leek
    50 g butter
    50 ml vegetable broth


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.  



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