Ricotta Gnocchi “al Callianino”

Name: Ricotta gnocchi “al Callianino”
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 kilograms of Ricotta Elda; 100 grams of Flour; 100 milliliters of Milk; Salt; 300 milliliters of Milk cream; 300 milliliters of Egg white; 300 grams of Parmigiano Reggiano; Truffle

A first course which represents a technical evolution of classic traditional gnocchi maintaining the typical taste.

Course: First course

Ricotta gnocchi “al Callianino”

Cucina: Ricotta Portate: First course Tag ricetta:

First course

Difficoltà: Intermediate Tempo di preparazione 40 min Porzioni: 8 Calorie: -

Descrizione

The combination with truffles makes this dish special and delicious. We recommend pairing it with a fresh Soave D.O.C.

Ingredients

Servings

For Gnocchi

1 kilograms of Ricotta Elda
100 grams of Flour
100 milliliters of Milk
Salt

For Parmigiano mousse

300 milliliters of Milk cream
300 milliliters of Egg white
300 grams of Parmigiano Reggiano
Truffle

Method

Insert the ingredients into a stand mixer create a smooth and homogeneous dough.
Fill the silicone moulds with a sac-a-poche.
Cook in a steam oven at 100°C for 13 minutes.
Transfer gnocchi to a deep dish.
Cover with the Parmigiano mousse and finish with the sliced truffle.

Ricotta Gnocchi “al Callianino”

Ricotta gnocchi “al Callianino”

Descrizione

Ingredients

For Gnocchi

For Parmigiano mousse

Method

Insert the ingredients into a stand mixer create a smooth and homogeneous dough.

Fill the silicone moulds with a sac-a-poche.

Cook in a steam oven at 100°C for 13 minutes.

Transfer gnocchi to a deep dish.

Cover with the Parmigiano mousse and finish with the sliced truffle.

For the best result, we recommend:

Cow's milk Ricotta

For the best result, we recommend:

Spreadable fresh cheese

For the best result, we recommend:

Cheesecake Cream

For the best result, we recommend:

Mascarpone

For the best result, we recommend:

Ricotta Cream for Tiramisù "Ricomisù"

CASEIFICIO ELDA Srl