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Ingredients (4 people)
Directions
- Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.
- Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
- Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.
- Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
- Repeat with the rest of the dough, quarter by quarter.
- Cook the gnocchi in the boiling water for 2 minutes or until they float.
- Serve tossed with a bit of the Lime-cilantro butter sauce
Ingredients (4 people)
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Directions
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