Gnocchi with Fioretta

Name: Gnocchi with Fioretta
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2 cups fioretta (about 500 ml); 2 1/2 cups all-purpose flour (about 300 grams); Salt; 1 egg; Butter; 4 sage leaves; Aged ricotta cheese

Chemamma @chemamma

Marano Vicentino

Fioretta, or liquid ricotta, is made by not fully draining the whey during the production of traditional ricotta. It's typical of the Agno Valley, especially Recoaro Terme, where there's even a local festival dedicated to it. Fioretta is semi-liquid, fresh, and slightly tangy.
This simple, humble dish hides a unique, delicate, almost velvety flavor. For an aromatic touch, you can add a pinch of nutmeg.

This dish is special to me... it was in Recoaro Terme, while I was studying at culinary school, that I met my husband.

Chemamma @chemamma

Marano Vicentino

This dish is special to me... it was in Recoaro Terme, while I was studying at culinary school, that I met my husband.

Saved

Ingredients

20 minutes

Serves 4 servings

2 cupsfioretta (about 500 ml)
2 1/2 cupsall-purpose flour (about 300 grams)
Salt
1egg
Butter
4sage leaves
Aged ricotta cheese

Saved

Steps

20 minutes

1

Pour the fioretta into a bowl, then add the flour, egg, and a pinch of salt.
2

Mix with a wooden spoon until you have a soft dough that drops heavily from the spoon.
3

Bring a large pot of salted water to a boil. Using two teaspoons, drop small portions of dough into the boiling water to form the gnocchi. When the gnocchi float to the surface, they are done.
4

Meanwhile, melt the butter with the sage leaves. Toss the gnocchi with the sage butter and serve with grated aged ricotta cheese.