How to make Caterina Ceraudo's "potato-free" ricotta gnocchi: the signature recipe | Chef Recipes |
No potatoes in the dough, but a mix of ricotta, Parmesan cheese, flour and a little egg to bind everything together.
Ingredients
- 360 g sheep or cow ricotta fresh from the previous day
- 60 g of flour
- 50 g of Parmesan cheese
- Salt to taste
- One egg
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