Ingredients for 4 people:
- Eggs: 2 number
- Sour lemon peel: 1 number
- Parmesan cheese: 28 grams
- Flour: 100 grams
- Ricotta cheese: 250 grams
Butter and tomato sauce:
- Garlic (crushed): 1 clove
- Tomatoes (canned): 450 grams
- Butter: 2 tablespoons
- Parmesan cheese: To the extent necessary
How to prepare
Cover the bottom of an oven tray with greaseproof paper or aluminum foil. Add 3 tablespoons of flour and set aside.
In a large bowl, using your fingers or a mixer, mix the lemon peel extract with 3/4 cup (95 g) of Parmesan flour and cheese. The skin of the lemon may stick together.
Be sure to separate it to mix evenly. It is very important not to add wet ingredients until the ingredients are well mixed.
Now make a bowl in the middle of the flour mixture and add the ricotta cheese and eggs. Stir with a wooden spoon or your fingers to knead the dough. The dough should come with 20 to 30 strokes. Be careful not to knead the dough too much. If you do this, the dough may become heavy and hard.
Place the dough on a well-floured board and knead it by hand to form a square. If the dough is sticky, add a little more flour. Divide the dough into four equal parts.
Now gently shape each part into a 30 cm tube 2 cm thick. When you are piping, add a little more flour so that it does not stick to your hands or to the surface of the board.
Cut the pipe into 2 cm wide pieces with a metal knife or spatula. Place the gnocchi in the oven tray where you poured the flour and shake the tray to slightly cover the flour on each piece.
If you want to freeze the dough, put the oven tray in which Gnucci is in the freezer for 2 hours to harden the gnocchi. Then place the frozen gnocchi in a plastic container or bag. Whenever you are ready to cook Gnuchi, take the dough out of the freezer and continue according to the following steps.
Boil a large pot of salted water to cook frozen or refrigerated gnocchi. Pour the gnocchi into it and cook for 2 to 3 minutes until the gnocchi comes to water.
If you are making our butter and tomato sauce, melt the butter in a large saucepan over medium heat while the gnocchi is cooking in water. Then add the garlic and fry for 2 to 3 minutes until lightly browned. Take out the garlic and throw it away.
Take the gnocchi out of the water with a spatula and pour it into the butter pan and leave it for 2 to 3 minutes until it turns brown.
Then add the canned tomatoes and heat for 1 minute. Serve with Parmesan cheese crumbs on gnocchi.
