Author: Katja Meier / anythingtuscan

Gnocchi for a quick lunch

It’s late! I’ve to do something quick! Water set boiling, I find some sheep ricotta in the fridge (250 gr), I add 100 gr of flour, 1 egg, a pinch of salt and some wild garlic stems I found a few days ago walking around. I mix everything and I use a spoon to make sort of balls big like walnuts which I cover with flour. Water is boiling, I put the balls into the water and while they’re cooking (5’) I heat 5 or 6 spoons of Evo oil together with 2 tsp of lemon juice and the zest of half a lemon and if you have some more wild garlic. Ricotta gnocchi are ready. I drain them, season with the aromatic oil, grated Parmesan, black pepper and if you like lemon zest as I do, some more of that too! From start to the end 30’. 25’ for preparation 5’ to be eaten!