- 500 g potatoes
- 200 g ricotta
- 150 g broccoli with florets
- 150 g Romanesco cauliflower with florets
- 100 g boiled chestnuts
- 90 g wholemeal spelled flour
- extra virgin olive oil
For the recipe for potato and chestnut gnocchi, boil the potatoes in boiling water for 45 minutes. Bring a saucepan of flavored water to the boil with orange peel. Plunge the cauliflower florets and, after 3 ', even the broccoli ones. Turn off after another 2 minutes and drain. Mix the ricotta with a pinch of salt and pepper, the juice of half an orange, a tablespoon of oil and chopped fennel.
When you have obtained a homogeneous mixture, divide it into small loaves, then form tapered gnocchi. Boil them in salted boiling water, until they return to the surface, season with the orange ricotta, cauliflower and broccoli florets, a splash of orange juice. Decorate with orange peel and fresh fennel.
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