Gnocchi de ricotta crujiente
By Michael KatzIsraeli 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.
1.3 h
4 raciones
Difficulty:
Media
Ingredients
for approx. 4 servings.
- 500 grams Ricotta cheese
- 1 egg
- 250grams Pecorino or Parmesan cheese
- ½ tea spoon salt
- ¼ teaspoon pepper
- ¼ tea spon ground nut meg
- ½ cup fresh mixed chopped herbs
- 100 grams flour
- 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 just 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.
Michael Katz
As a cooking instructor and owner of a cooing school we teach from day one the importance of sustainability.
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