Ricotta Gnocchi with Spring Vegetables

#2

vegetarian

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 250 g ricotta
• 180 g flour
• 40 g Parmesan
• 1 egg
• grated peel of one lemon
• 1 tbsp. chopped mint
• salt, pepper
• flour for dusting
• 100 g fresh peas
• 100 g sugar snaps
• 4 tbsp. olive oil
• 2 tbsp. Tomami Tomato

INSTRUCTIONS

Knead the ricotta, flour, Parmesan, egg, lemon peel, mint, salt and pepper into a dough. Form finger-thick rolls, cut into small pieces and dust with flour. Spread on tea cloth dusted with flour. Using a fork make the typical gnocchi pattern. Put the gnocchi directly from the tea cloth into simmering salted water and prise from the bottom of the pan. When the gnocchi come to the surface, they are done. Cook the halved sugar snaps and peas in salt water for two minutes, cool off under cold water and mix with the gnocchi and Tomami Tomato in a pan with hot olive oil. Serve with lemon zest, fresh mint, freshly ground pepper and grated Parmesan.