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...
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Cooking tools:
- Micro-puree machine
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Refrigerator
- Stove
- Pot
- Saucepan
- Skillet
- Slotted spoon
- Wooden spoon
- Colander
- Plate
Ingredients
- 500 g of cow's milk ricotta
- 500 g of sheep's milk ricotta
- 500 g of buffalo milk ricotta
- 2 kg of semolina
- Boiled cotechino
- celery
- white onion
- thyme
- bacon
- rosemary
- white wine
- vegetable stock
- blanched parsley
- gherkins
- onions
- anchovies
- capers
- oil
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