Name: Gnocchi con la Fioretta (Soft Ricotta Gnocchi)
Yield: Serves 4
Cuisine: Italian
Ingredients: sea salt; 100 g/3½ oz/8 tbsp unsalted butter; 12 fresh sage leaves; 30 g/1½ oz smoked Val Leogra ricotta, or substitute with 30 g/1½ oz smoked hardened ricotta, or slightly less salted ricotta; 50 g/2 oz/⅔ cup freshly grated Grana Padano; 180 g/6¼ oz/generous 1½ cups 00 flour; 75 g/3 oz smoked pancetta; 400 g/14 oz Fioretta delle Valli Vicentine, or substitute with 400 g/14 oz soft ricotta cheese blended with enough skimmed milk to create a smooth, runny, drinkable texture

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This traditional recipe in its original form comes from the city of Vicenza and calls for a very local cheese that is a close relative of ricotta. This is almost liquid in texture and is enjoyed in the Val Leogra as a drink. I have suggested a way to slacken ricotta to try to achieve a similar sloppy texture that can then be worked with flour and salt to create these delicate gnocchi.