Gnocchi alle due ricotte - È sempre mezzogiorno - 20/03/2024

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

In a bowl, combine ricotta di pecora, ricotta di bufala, albumi, formaggio grattugiato, amido di mais, salt, and pepper to make the gnocchi dough.

Divide the dough in half and mix one half with saffron.

Using a portion scoop, create 4 white gnocchi and 4 yellow gnocchi, then place them on a baking tray.

Bake the gnocchi at 90° for 20 minutes.

Prepare a broth using the woody parts of the asparagus.

Slice four asparagus lengthwise and soak them in ice water.

Chop the remaining asparagus into small pieces and cook them in a pan with olive oil, chopped cipollotto, and thinly sliced potato, adding the asparagus broth.

Cook for 20 minutes, then blend and strain to obtain a smooth cream.

For the meatballs, mix ground turkey and chicken with formaggio grattugiato, chopped sun-dried tomatoes, lemon zest, parsley, salt, and pepper.

Shape the mixture into meatballs using breadcrumbs on the work surface.

Cook the meatballs in a pan with a drizzle of oil.

Plate the gnocchi with asparagus cream and meatballs, finishing with thinly sliced raw asparagus.

Cooking Techniques

Spice Level:

Dietary

Allergens