1. Twitter
  2. Facebook

Smoked Ricotta Gnocchi

Smoked Ricotta Gnocchi

    • 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


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.  


Navigando il sito tastetrentino.it acconsenti all'utilizzo dei Cookie. Per maggiori dettagli.