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Ricotta and saffron gnocchi on courgette cream with basil, cherry tomatoes and buffalo mozzarella

​​​​​​​INGREDIENTS SUGGESTED FOR 6/8 PEOPLE

For gnocchi:

500 gr. sheep ricotta

an egg

50 gr. Grated Pecorino Toscano

150 gr. Flour type 00

50 gr. semolina flour

1 gr. Saffron



For the zucchini cream:

400 gr. Zucchini

50 gr. White onions

30 gr. Basil (about 10 leaves)

100 gr. Buffalo mozzarella

10 Datterino Cherry Tomatoes

Salt

pepper

oil EVO​

 

 

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Method

FOR GNOCCHI:

Dilute the saffron in the whey of the freshly heated ricotta. Add all the other ingredients. Mix well on a pastry board and create the gnocchi.

FOR THE ZUCCHINI CREAM:

Brown the white onions over low heat. Add the courgettes into slices. Add half a glass of water and cook. Season with salt and pepper to taste, reduce to cream and add the chopped parsley.

PLATING:

On the bottom of the plate spread a layer of courgette cream with basil. Place the gnocchi after having cooked them and sautéed in a pan with a little butter. Garnish with diced cherry tomatoes and chopped buffalo mozzarella.

 

 

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