Ricotta and spinach gnocchi with chickpea cream, crispy almonds and parsley
Our tasty ricotta and spinach gnocchi in a rich and balanced dish
- mamma emma gnocchi with ricotta cheese and spinach: 400 gr
- cooked chickpeas: 50 gr
- almonds: 25 gr
- water: 100 ml
- extra virgin olive oil, salt, pepper, parsley: to taste
Are you looking for a new recipe to prepare the mamma emma gnocchi with ricotta and spinach? Try them with chickpeas cream, crispy almonds and parsley.
Blend the chickpeas with oil, pepper and parsley. Toast the coarsely chopped almonds.
In a pan add 100 ml of water, the chickpeas cream and once the sauce reached boiling temperature, add the mamma emma gnocchi with ricotta and spinach. Cook for 3 minutes. Plate the gnocchi and decorate with crunchy almonds.
Thanks to Economista salutista.