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#10 Buffalo ricotta gnocchi with broccoletto, chilli and candied apricots

#10 Buffalo ricotta gnocchi with broccoletto, chilli and candied apricots

Preparation

Combine the buffalo ricotta with the Parmesan and eggs. Transfer to a piping bag, create small gnocchi and cook in boiling water. Fry the broccoletto in a pan with garlic and chilli, then add the gnocchi. Garnish with the candied apricots and Parmesan.

_K_1010_Giancarlo_Morelli_Bueffel-Ricotta-Gnocchi_mit_Staengelkohl_Zutaten.jpg
_K_1010_Giancarlo_Morelli_Bueffel-Ricotta-Gnocchi_mit_Staengelkohl.jpg
  • 1
  • 2

Serves 4:

  • 200 g buffalo ricotta
  • 50 g Parmesan
  • 2 eggs
  • Maldon salt
  • 150 g broccoletto
  • 1 garlic clove
  • 1 chilli pepper
  • 30 g candied apricots

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