The Fragola’s recipes Chic & Cheap, today: Seirass gnocchetti with saffron!
Ingredients to serve 2:
250 grams Seirass (Piedmont ricotta)
50 grams flour
100 grams Parmigiano Reggiano DOP
80 grams butter
1 egg + 2 yolks
half envelope saffron
|Half envelope saffron: packet of 4 envelopes||
|250g Seirass (Piedmont ricotta): € 3.80 kg||
|50g flour: € 0.55kg||
|100g Parmigiano Reggiano DOP: € 18.90 kg||
|80g butter: 125g block||
|3 eggs: box of 4||
Mash the ricotta in a bowl and mix the egg, 1 yolk, grated parmesan, flour, salt and pepper to obtain a smooth mixture.
Prepare the saffron cream by combining the softened butter, the remaining yolk, saffron, salt and pepper in a bowl and mixing well.
Using two spoons to help you, form the gnocchi and cook by sliding them into plenty of salted, boiling water. When they come to the surface, drain with a slotted spoon and arrange on individual serving plates. Dress with the cream and garnish with slivers of parmesan if desired.
Soft and creamy, Seirass is the classic Piedmont ricotta made with cow’s milk whey. Snowy-white, it has a soft, whey-like consistency and a just-milked flavour. It is contained in a cone-shaped cloth bag.