Potato gnocchi with red chicory and ricotta cheese cream
A dish that will win you over with its intriguing scents and colors
- potato gnocchi mamma emma: 400 gr
- red chicory: 1
- spring onion: 1
- ricotta cheese: 100 gr
- water: 100 ml
- toasted almond flakes: to taste
Would you like to prepare a dish with red chicory but its bitterish taste does not always convince you? Here’s how to make it less bitter. After cleaning it, soak it in a bowl full of cold water. Cut a cross in the center of the lower stem and leave it to soak for at least 3-4 hours. Afterwards, remove it and drain it, raised, with the cut facing down. At this point it is ready to be cooked.
Heat the oil in a pan and pour the sliced spring onion. Brown for a few minutes and then add the red chicory. Add salt and pepper. Once the red chicory is cooked, transfer it to a mixer with the ricotta and blend the mixture.
At this point pour the cream of red chicory and ricotta into a pan and add 100 ml of water. Once the sauced reached boiling temperature, add the pack of mamma emma gnocchi and cook for 3 minutes. Decorate with toasted almond flakes and serve.
Thanks to italiandoeatbetter.