Gnocchi with Cocoa and Cheese
calories: high
category: first
cost: medium
difficulty: high
preparation time: 70
Ingredients
Floury potatoes 600 gr.
Flour 350 gr.
Eggs 200 gr.
Candied lemon peel 30 gr.
Raisins 30 gr.
Bitter cocoa 10 gr.
Sugar 1 spoonful
Cinnamon 1 pinch
Smoked ricotta cheese 50 gr.
Salt to taste
See our
Wine Tips
for your meals
Flour 350 gr.
Eggs 200 gr.
Candied lemon peel 30 gr.
Raisins 30 gr.
Bitter cocoa 10 gr.
Sugar 1 spoonful
Cinnamon 1 pinch
Smoked ricotta cheese 50 gr.
Salt to taste
See our
Wine Tips
for your meals
Preparation Soften the raisins in warm water, then drain. Boil the potatoes, peel them then pass them through the vegetable grinder straight on to the pastry board.
Add the eggs, one at a time, to the potatoes and mix well. Add enough flour to make the dough firm and smooth. Cut off a piece of dough, roll it onto the pastry board until you have a long piece as about as thick as your finger. Then cut it into pieces of 2 cm. long.
Grate the smoked ricotta cheese into a bowl. Chop up the candied lemon peel and put it into the bowl. Add the raisins, the bitter cocoa, the sugar and a pinch of cinnamon and mix well. Melt the butter in a small pot but don't let it brown.
Boil the gnocchi in plenty of salted water and soon as they come to the top, scoop them out with a skimmer and put them into a warm dish. Season them first with the hot butter, then with the sweet mixture. Mix them well but delicately and serve hot straight away. The Chef's tips Prosecco is a sparkling Venetian wine which goes very well with the chocolate and the raisins in this dish. It is to be served at 10° C. Curiosity This dish has a tinge of chocolate to remind us of the Austrian influence but there are other gnocchi recipes combining the sweet and sour and the bitter tastes.
Add the eggs, one at a time, to the potatoes and mix well. Add enough flour to make the dough firm and smooth. Cut off a piece of dough, roll it onto the pastry board until you have a long piece as about as thick as your finger. Then cut it into pieces of 2 cm. long.
Grate the smoked ricotta cheese into a bowl. Chop up the candied lemon peel and put it into the bowl. Add the raisins, the bitter cocoa, the sugar and a pinch of cinnamon and mix well. Melt the butter in a small pot but don't let it brown.
Boil the gnocchi in plenty of salted water and soon as they come to the top, scoop them out with a skimmer and put them into a warm dish. Season them first with the hot butter, then with the sweet mixture. Mix them well but delicately and serve hot straight away.
