Ricotta Gnocchi With Spinach, Prosciutto And Blue Cheese


Ricotta Gnocchi

200g Ricotta cheese
20g butter, at room temperature
1 egg
1/2 tsp. salt
some fresh thyme
20g Parmesan cheese, freshly grated
70g semolina
40-50g flour

Spinach, Prosciutto and Blue Cheese Sauce

50g Prosciutto, cut into thin strips
3 cloves of garlic, thinly sliced
400g spinach, washed and dried
salt and freshly ground pepper
some fresh thyme and basil
100g blue cheese (Gorgonzola, Roquefort, Stilton...), diced
30g Parmesan cheese, freshly grated
50ml milk
2 tbsp. sour cream or creme fraiche


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