Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- - 250g ricotta cheese
- - 100g Flour
- - 75g Bread Crumbs
- - 2 eggs
- - 40g toasted Hazelnuts
- - 2 tablespoons grated parmesan cheese
- - 8 sage leaves
- - 2 Nori Sheets
- - 1 tablespoon ground parsley
- - Extra virgin olive oil
- - Salt
- - pepper
INSTRUCTIONS
- Crumble and blend the nori to obtain a powder. In a food processer, also grind the hazelnuts.
- Whip the eggs in a bowl with salt and pepper, the bread crumbs, the hazelnuts and two thirds of the nori. Now, add the ricotta cheese, stir well and incorporate the flour and the parmesan cheese, creating a soft and dry dough.
- With your oiled hands, grab some dough and create small gnocchi with your hands, flour them a little bit and place them in a tray.
- Heat 4 tablespoons of oil on a low heat, add the sage leaves and remove from the stove after just 30 seconds.
- Boil the gnocchi with salted water for 5-8 minutes, according to their consistency. Drain them and place them directly in the serving plates, season with the sage oil and the remaining nori powder.
