Directions:
STEP 1
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.
STEP 2
Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
STEP 3
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.
STEP 4
Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
STEP 5
Repeat with the rest of the dough, quarter by quarter.
STEP 6
Cook the gnocchi in the boiling water for 2 minutes or until they float.
STEP 6
Serve tossed with a bit of the Lime-cilantro butter sauce
MAIN COURSE
Parmigiano Reggiano / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce
-
30min
PREP
-
30min
COOK
-
279
Calories
A classic Italian recipe with some latin influence.
Ingredients:
2 White Potatoes
1 cup Ricotta Cheese
1 cup Parmigiano Reggiano (grated)
1 1/2 tbsp. Olive Oil
1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)
2 Eggs (large)
1 1/4 cup All-Purpose Flour
Semolina Flour (for dusting)
Kosher Salt
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
Directions:
STEP 1
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.
STEP 2
Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
STEP 3
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.
STEP 4
Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
STEP 5
Repeat with the rest of the dough, quarter by quarter.
STEP 6
Cook the gnocchi in the boiling water for 2 minutes or until they float.
STEP 6
Serve tossed with a bit of the Lime-cilantro butter sauce
Ingredients:
2 White Potatoes
1 cup Ricotta Cheese
1 cup Parmigiano Reggiano (grated)
1 1/2 tbsp. Olive Oil
1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)
2 Eggs (large)
1 1/4 cup All-Purpose Flour
Semolina Flour (for dusting)
Kosher Salt
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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