Ingredients
Ricotta Gnocchi200g 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
Description
Petit Chef
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter