Crispy ricotta gnocchi
0.75 h
4 raciones
Difficulty:
Media
Ingredients
500 gr Ricotta cheese1 egg
250 gr Pecorino or Parmesan cheese
½ tea spoon salt
¼ teaspoon pepper
¼ tea spon ground nut meg
½ cup fresh mixed chopped herbs
100 gr flour.
METHOD
Israel is a melting put for lots of cultures this dish was inspired by the fact that , sraelis love fried food (who doesn´t) and love cheese so we came up with this simple recipe of deep fried gnocchi that are very light, and crispy that can be served in many forms.
- Mix all ingredients except the flout into a smooth paste using a food processor.
- Move mix into a bowel and gently incorporate the flout – do not over work, over working will make the gnocchi chewy.
- Using a piping bag with a 1cm diameter nozzle pipe 20 cm long flutes on a tray covered with parchment a paper.
- Place for approx. 45 minutes in the freezer jst to make the mass easy enough to cut.Cut into small a pellets 1.5 cm long and keep frozen till use.
- Deep fry at 180 degrees.
We at the restaurant serve it on a “ragout” made of tomatoes , zucchini, onions , sun dried tomatoes and black olive but basically it can be served in many forms.
