Italian
Ricotta and Saffron Gnocchi with Romanesco Pesto
by Chef in Camicia · 306K subscribers on YouTube
Quick and easy ricotta gnocchi without potatoes, flavored with saffron and served with a pesto of Romanesco broccoli, almonds, and Taggiasca olives. Perfect for a light and tasty dinner.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 1h
- Servings
- 6
- Difficulty
- medium
Ingredients
10 items- 500 gRicottaDrained
- 280 gFlour
- 2 pcsEggs
- 1 bustinaSaffron1 sachet (about 0.15 g)
- 100 gPecorinoGrated, for the gnocchi dough
- 1 pcsRomanesco BroccoliMedium-sized head
- 50 gAlmondsToasted
- Extra Virgin Olive OilTo taste, for the pesto
- Taggiasca OlivesA handful, pitted
- Black Pepper(optional) — To taste
Method
- Mix drained ricotta, eggs, grated pecorino, and saffron in a bowl.
- Add the flour and stir with a spoon until combined.
- Transfer the dough to a floured surface and divide it into several logs using your hands.
- Cut the logs into small gnocchi pieces.
- Boil the Romanesco broccoli in salted water until tender.
- Blend the cooked broccoli with toasted almonds, grated pecorino, Taggiasca olives, and a drizzle of extra virgin olive oil to make the pesto.
- Cook the gnocchi in boiling salted water for a few minutes until they float.
- Drain the gnocchi and toss them in the Romanesco pesto.
- Serve immediately with extra pecorino, chopped almonds, and black pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
