Ricotta gnocchi are an alternative to potato gnocchi; very easy to prepare, they are prepared in a few minutes and thanks to their delicate flavor they lend themselves to many condiments. Today I thought of placing them on a bed of courgette cream, and season them with raw olive oil, zucchini julienne crispy bacon, grated parmesan and a pass of freshly ground black pepper.
Time of realization: 1 hours
Degree of difficulty (1 to 5): 2
Ingredients for people 4
250 g cow's milk ricotta
100 g white flour
50 g grated parmesan
30 g egg white
1 whole egg
1 pinch of nutmeg
1 pinch of salt
Ingredients for the dressing
2 zucchini
50 g bacon cut into small pieces
1 shallot
2 tablespoons of grated parmesan
salt and pepper to taste
olive oil to taste
Procedure for making ricotta gnocchi with zucchini cream and crispy bacon
Collect the sieved ricotta in a bowl, add the rest of the ingredients and knead to form the gnocchi with a tapered shape.
Brown a shallot in a little oil, add the courgettes cut into julienne strips, salt and pepper and cook for only 5 minutes. Blend the courgettes until they are reduced in sauce, leaving a couple of spoons aside for the presentation of the dish. Boil the gnocchi in boiling salted water until they emerge, drain them with a slotted spoon and roll them in a little raw olive oil. Put two tablespoons of hot zucchini cream on the bottom of the plate, arrange the gnocchi on top, garnish with grated parmesan, a little zucchini julienne and pancetta after making it crispy by cooking it in a hot pan for 5 minutes. Add a drizzle of olive oil and a sprinkle of black pepper.
Serve piping hot.
The recipe was made by Patricia Dragoni.
