Ricotta gnocchi and herbs


The gnocchi with ricotta and herbs is a light, low-calorie recipe. The olive oil replaces butter, reducing fat of the preparation and without affecting its good flavor.

Chopped herbs make the end result is just as tasty and the combination of ricotta and herbs lightens the work of the stomach, preventing the stomach to swell after meals.


Ingredients:

  • 350 g of herbal
  • 300 g of Ricotta Romana
  • 60 g of Parmesan cheese
  • 50 g of white flour
  • two yolks
  • two tablespoons of virgin olive oil
  • a mixture of sage, marjoram and rosemary
  • salt and pepper



Preparation:

Rinse the herbs and soak in salted boiling water. Cook no more than two minutes to drain and drain well. Mix the ricotta and cheese and gather the mixture into a bowl.
Mix then egg yolks, flour, parmesan cheese, a pinch of salt and a pinch of pepper. Boil a large pot with water and add salt to the boil, with the help of a spoon mixing occasionally. When the paste is removed, put afloat in a bowl and dress with olive oil and chopped aromatic.

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