Gnocchi with black cabbage and ricotta, a recipe to try!

Gnocchi with black cabbage and ricotta: excellent rustic and tasty first course. Perfect for Sunday lunch.

Are you looking for a different first course than usual ? The recipe for gnocchi with black cabbage and ricotta is for you.

The preparation of these gnocchi is relatively simple, just follow some precautions and cook the gnocchi as long as necessary. In order to avoid that the dough is too soft and sticky, I recommend that you squeeze the black cabbage as much as possible , in order to eliminate as much water as possible.

Preparation of gnocchi with black cabbage and ricotta

1. Start by sieving the ricotta, then wash the black cabbage well and cook it for 5 minutes in lightly salted boiling water .
2. Drain the cabbage and squeeze it well to remove excess water.
3. Place a non-stick pan on the stove, heat a drizzle of oil and the garlic, then sauté the black cabbage in a pan for 5 minutes.
4. Separately, place the Parmesan, eggs and ricotta in a large bowl.
5. Remove the garlic and add the black cabbage to the rest of the ingredients. Season with salt and start kneading.
6. Transfer the mixture thus obtained to the refrigerator and let it rest for at least an hour .
7. Resume the dough and form gnocchi a little larger than a walnut.
8. Cook the gnocchi in abundant salted water for 3-4 minutes then season with melted butter and a sprinkling of grated Parmesan cheese. Enjoy your meal.

If you liked this recipe you can also try the broccoli gnocchi !

storage

We recommend consuming the cooked gnocchi at the moment, otherwise you can freeze them in the freezer when they are raw (perhaps already portioned) to have a very quick meal ready in a few minutes when you need it.

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