Gnocchi di ricotta con pomodorini confit e pinoli - Annapaola D'Alessio
Gnocchi di ricotta con pomodorini confit e pinoli
Ingredients
- ricotta cheese: 600 gr
- plain flour: 200 gr
- spring onions
- olive oil: 2 spoons
- tomato sauce: 200 gr
- thyme
- salt: for season
- yellow cherry tomatoes: 250 gr
- red cherry tomatoes: 250 gr
- oregan
- sugar: for season
- salt and pepper: for season
- olive oil
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