Buffalo ricotta gnocchi with broccoletto, chilli and candied apricots
Preparation
Combine the buffalo ricotta with the Parmesan and eggs. Transfer to a piping bag, create small gnocchi and cook in boiling water. Fry the broccoletto in a pan with garlic and chilli, then add the gnocchi. Garnish with the candied apricots and Parmesan.
Serves 4:
- 200 g buffalo ricotta
- 50 g Parmesan
- 2 eggs
- Maldon salt
- 150 g broccoletto
- 1 garlic clove
- 1 chilli pepper
- 30 g candied apricots
