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THE NEW OIL WILL BE AVAILABLE FROM OCTOBER 26TH 2019 | OPENING TIME: FROM MONDAY TO SATURDAY 8:30AM - 12:30AM AND 2:30PM - 6:30PM | SUNDAY 8:30AM -12:30AM

RICOTTA GNOCCHI WITH OLIVES, CONFIT TOMATOES AND BASIL

foto gnocchi ricotta e olive

Ingredients:

For the gnocchi:

  • 300 gr. Ricotta cheese
  • 130 gr. Flour
  • 100 gr. Parmesan cheese
  • 1 egg + 1 yolk
  • Salt, pepper, nutmeg

For the sauce:

  • 100 gr. Olives without stone Salvagno
  • 100 gr. Cherry tomatoes
  • 1 orange peel
  • 1 fresh ginger
  • 50 gr. Fresh basil
  • 80 gr. Extra virgin olive oil Salvagno
  • 30 gr. Parmesan cheese
  • Salt and pepper

Prepare the gnocchi:

Stir the ricotta cheese in a bowl with a wooden spoon, add flour, Parmesan cheese, egg, yolk, pinch of salt and pepper, nutmeg and stir until the mixture is well blended.

With floured hands form some sticks with the mixture. Cut into small pieces, distributing them on a floured surface keeping them well separated.

Prepare the sauce:

Cut the tomatoes in half and place in a baking dish, season with salt, pepper, Salvagno extra virgin olive oil, basil leaves, orange peel cut into julienne and fresh ginger cut into small pieces, put them in the oven at 170°C for about 20 minutes.

Pour 2 tablespoon of Salvagno extra virgin olive oil in a pan with the Salvagno olives without stone, the confit tomatoes and a few chopped leaves of basil.

In a pot boil water, add salt and let cook the gnocchi, drain as soon as come to the surface of the water, season with the sauce, parmesan cheese. Serve hot.

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