List of Ingredients
- INGREDIENTS FOR THE GNOCCHI
- 11 OZ. of ricotta
- 7 OZ. of all-purpose flour
- 1 1/2 OZ. of Parmigiano Reggiano Dop, grated
- 1 1/2 OZ. of pecorino, grated
- 1 of large egg
- 1 of yolk
- salt
- INGREDIENTS FOR THE DRESSING
- 7 OZ. of friggiteli peppers (sweet Italian peppers)
- 4 1/2 OZ. of sour cream
- 4 OZ. of Tropea red onion
- 1/3 CUP of milk
- 1 1/2 OZ. of capers in oil
- 1 OZ. of pine nuts, toasted and chopped
- extra-virgin olive oil
- salt
- pepper
- santoreggio
Method
FOR THE RICOTTA GNOCCHI
Whip ricotta with a whisk until creamy. Add grated parmesan and pecorino, egg, egg yolk, flour and a pinch of salt. Divide mixture into 8 parts and shape into loaves. Cut into 3/4” pieces. Roll gently down a gnocchi board or on fork tines, always dusting tools and work surface with a little flour to prevent sticking.
FOR THE CREAM DRESSING
Chop half of the capers and mix with sour cream, milk, a pinch of salt, and a pinch of freshly ground pepper.
Clean friggitelli peppers, removing stems and seeds. Cut into rounds. Cut Tropea onion into long, thin slices. Sauté peppers in a pan for 3 minutes with a drizzle of oil, add onion, a handful of santoreggio and remaining capers. Season with salt and let cook for another 3 minutes.
Parboil gnocchi in salted boiling water. Drain when they come to the surface and add to the pan with vegetables. Let flavors meld for 1 minute. Divide the cream between plates, place gnocchi on top and finish with toasted and chopped pine nuts.