Cottage cheese dumplings in creamy green asparagus and zucchini


Ricotta gnocchi with asparagus and zucchini in cream with chives , and its flowers

preparation time (no nanetti ) 30 minutes


400 g fresh ricotta
230 g of flour
salt to taste

Ingredients for the cream

10 green asparagus
a small zucchini ( to help blend without adding broth )
a small potato ( give a creamy consistency without having to add more )
salt to taste
lots of chives with their flowers
a little olive oil ( a few tablespoons that will help to emulsify )
4 tablespoons of sesame
You will also need a blender and a board with a knife

Prepare the dumplings : Mix the ricotta cheese with the flour in a pinch of salt until you have a firm dough well . It might take a little ‘ more or a little ‘ less flour , depending on the cheese you will be using , which could be more or less watery.

In a nonstick pan heat the sesame seeds and toast them .

Put a saucepan with salted water, clean cut vegetables into large pieces and put them to boil for about 10 minutes. Drain with a slotted spoon and toss the gnocchi , which will cook quickly.

Meanwhile, with the immersion blender and puree the vegetables , adding the oil to ottenre soft, creamy emulsion . Cut with scissors chives and season gnocchi . Sprinkle the gnocchi with cream, sesame and chive flowers .

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