Ingredients
- 500 g ricotta
- 150 g flour 00
- 120 g cherry tomatoes in water and salt
- 50 g grated pecorino cheese
- 40 g boiled pre-cooked beans
- 40 g butter
- 2 pcs egg yolks
- marjoram
- salt
- pepper
For the recipe of gnocchi with pecorino cheese with broad beans and cherry tomatoes, drain the beans, peel them and chop about half of them. Mix the ricotta, grated pecorino, flour, egg yolks, chopped broad beans and a pinch of salt and pepper in a bowl: you will get a fairly firm mixture. Transfer it to a floured cutting board and knead it with your hands to make one or more loaves; cut them into gnocchi of a couple of centimeters and boil them in abundant salted water for 3-4 minutes. Melt the butter in a pan, let the other half of the whole beans taste and the tomatoes cut in half for a few seconds, then season the dumplings, draining them gradually with the slotted spoon. Distribute them on plates and complete with fresh marjoram leaves and, to taste, with edible flowers.
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