Ricotta and turmeric gnocchi

Name: Ricotta and turmeric gnocchi
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Cow's milk ricotta cheese 3 cups; Type 00 flour 2 cups; Grana Padano PDO cheese (for grating) 4 oz; Eggs medium 2; Powdered turmeric 2 tsp; Remilled durum wheat semolina to taste; Grana Padano PDO cheese for grating to taste; Thyme to taste; Extra virgin olive oil to taste; Black pepper to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4 persone
Cost: Low
Note + 15 min. resting time for the dough in the refrigerator

PRESENTATION

Thursday is gnocchi day! Yes, but ricotta gnocchi, or better still, ricotta and turmeric gnocchi! A delicious and genuine first course that combines the properties of turmeric with the soft and delicate consistency of ricotta cheese. For this version of potato-free gnocchi we've chosen a very simple tomato-free sauce with extravirgin oil and thyme, which goes perfectly with this spice, without overshadowing it. Perfect for a vegetarian meal, ricotta and turmeric gnocchi will also be appreciated by those who pay particular attention to their well-being!

INGREDIENTS

Cow's milk ricotta cheese 3 cups (500 g)

Type 00 flour 2 cups (200 g)

Grana Padano PDO cheese 4 oz (130 g) - (for grating)

Eggs 2 - medium

Powdered turmeric 2 tsp (5 g)

For the pastry board: Remilled durum wheat semolina to taste

For seasoning and cooking: Grana Padano PDO cheese to taste - for grating; Thyme to taste; Extra virgin olive oil to taste; Black pepper to taste

Preparation

How to prepare Ricotta and turmeric gnocchi

To make ricotta and turmeric gnocchi, start by placing the ricotta cheese and beaten eggs in a bowl 1; stir thoroughly 2, add salt 3 and pepper.

Add the turmeric 4, the grated Granda Padano DOP cheese 5 and the flour 6.

Stir everything together by hand 7, then place the mixture on the worktop 8 and knead into a smooth and homogeneous dough. Wrap in plastic wrap 9 and leave to rest in the refrigerator for 15 minutes.

Once this time is up, sprinkle some semolina on the worktop, divide the dough into 4 pieces and roll into strips, each roughly 0.8" thick 10. Cut into gnochi that are roughly 0.6" in size, using a spatula 10 and place them on a cloth sprinkled with semolina 12.

Bring some salted water to the boil in a saucepan and add the gnocchi 13. Remove them once they come to the surface and place them in a pan with a drizzle of hot oil 14. Finish cooking the gnocchi in the pan, with a ladle of their cooking water 15.

Lastly, add the grated Grana Padano DOP cheese and stir until creamy 16; add some more cooking water if necessary. Arrange onto plates, season with few thyme leaves 17 and a grating of pepper to taste. Your ricotta and turmeric gnocchi are ready to be served 18!