Soft ricotta gnocchi with cotechino and lentils
Mix the different types of ricotta. Roll into little balls and lay in the semolina, as for the previous recipe. After 8-10 hours of rest, take them out and cook in water. Toss in oil and serve on a...
Ingredients
- 500.0 g milk
- 500.0 g sheep
- 500.0 g buffalo
- 2.0 whole semolina
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