Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- 250 g ricotta cheese
- 2 eggs
- 100 g semi-wholemeal flour
- 50 g bread crumbs
- 2 carrots
- 1 leek
- 2 tablespoons of flax seeds
- 2 tablespoons of grated Parmesan cheese
- vegetable broth
- Extra Virgin olive oil
- nutmeg
- salt
INSTRUCTIONS
- Slice finely the leek and bronw it for 5 minutes in a pan with 2 oil spoons, add the carrots chopped into thin slices, add salt, cover and cook for 15 minutes. Finally blend everything with the vegetable broth sufficient to obtain a sauce.
- Beat the eggs in a large bowl with a pinch of salt, a generous grated nutmeg, partially crushed or grounded flax seeds and breadcrumbs. Separately, work the ricotta with a fork so as to make it creamy and without lumps, then mix it with the eggs and only after incorporate the semi-wholemeal flour. You have to make a medium soft and compact dough (if needed, adjust the consistency with flour or breadcrumbs)
- With wet hands, take a little dough at a time, reduce it into small rolls and then make many round gnocchi.
- Cook the gnocchi steamed for about 10 minutes, drain directly into the plates and season with the sauce. Complete with grated cheese.
