Ricotta Gnocchi Recipe
Caterina Ceraudo's ricotta gnocchi recipe is served with a simple roast red pepper sauce and a few spinach leaves for a distinctly Italian starter.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Stove
- Pot
- Slotted spoon
- Saucepan
- Spoon
- Plate
- Measuring cup
Ingredients
- 360g of ricotta
- 60g of flour
- 50g of Parmesan, finely grated
- 1 egg
- salt
- 5 red peppers
- 500g of spinach, washed
- extra virgin olive oil
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