Local productsSunday 21 October 2018

Recipe of the week: Gnocchi with saffron, buffalo ricotta and ligurian Egyptian onion

Recently there has been a contest of recipes with Egyptian onion of Liguria and this of Ilaria Bertinelli has been awarded the second price.

Recipe of the week: Gnocchi with saffron, buffalo ricotta and ligurian Egyptian onion

Ingredients: for 4-5 people

  • 600 g buffalo ricotta 
  • 200 g grated Parmesan cheese 
  • 60 g flour 
  • 10 cherry tomatoes
  • 2 eggs 
  • 50 g milk 
  • 4 Egyptian onions 
  • 0,25 g saffron 
  • basil
  • extra virgin olive oil 
  • salt and pepper 

Preparation:

  1. Stir in ricotta, Parmesan, flour and egg, adding salt and forming a loaf; put it in the refrigerator for 15 minutes. 
  2. Form cylindrical strips and cut dumplings. 
  3. Meanwhile, in a non-stick pan put a few tablespoons of oil and sauté the tomatoes cut into 4 and with the seeds removed. Season with salt and set aside. 
  4. In a pan large enough to contain the gnocchi once cooked, pour the milk and let the saffron dissolve together with a few tablespoons of water. 
  5. Cook the gnocchi in boiling salted water for a few minutes and as soon as they rise to the surface, remove them with a skimmer and place them in the pan with saffron; make them lightly flavor over medium heat so that it  thickens the bottom. 
  6. Compose the dishes putting the saffron gnocchetti, sautéed tomatoes, a few basil leaves, a grated Egyptian onion or very thin slices (you can use a Microplane grater to get this sort of carpaccio) and finally grated pepper.

Judit Neuberger

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