Recipe Gnocchi with ricotta, friggitelli and red onion – Italian Cuisine

Recipe Gnocchi with ricotta, friggitelli and red onion


  • 300 g ricotta
  • 200 g flour
  • 40 g Parmigiano Reggiano Dop
  • 40 g pecorino
  • 1 pc egg
  • 1 pc yolk
  • salt
  • 200 g friggitelli peppers
  • 120 g sour cream
  • 100 g red Tropea onion
  • 60 g milk
  • 40 g capers in oil
  • 30 g pine nuts
  • savory
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of ricotta gnocchi, friggitelli and red onion, work the ricotta with a whisk
to soften it until it becomes creamy; then add the grated Parmesan and pecorino, the egg
and the yolk, flour and a pinch of salt. Divide the mixture into 8 parts, form as many loaves and cut into pieces of 2 cm. Gently pass them on the special tablet to scratch the gnocchi or on the tines of a fork, always sprinkling the tools and the work surface with a little flour.
FOR SEASONING
Mix the sour cream with the milk, a pinch of salt, freshly ground pepper and 20 g of chopped capers.
Peel the friggitelli removing stalks and seeds, and reduce them to slices; cut the Tropea onion into long thin slices. Sauté the peppers in the pan for 3 minutes with a little oil, add the onion, a handful of savory and the remaining capers, season with salt and leave on the heat for another 3 minutes. Blanch the gnocchi in salted water, drain them when they come to the surface and season them in the pan with the vegetables for 1 minute. Divide the cream into the dishes, place the gnocchi on top and complete with the toasted and chopped pine nuts.

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