Very nourishing traditional first plate with a strong taste, that thanks to the addition of ricotta it becomes a bit lighter, while maintaining a unique taste
Among the ingredients are indicated the mountain potatoes because they have a more incisive taste and less water, perfect to our plate.
For those who were beginners with gnocchi, the hint is to try to realize just one in order to understand if the dough proportion is corrct.
The fact that then you need to pass them in the grater it's not exclusively for an aesthetic effect, but for a better cooking and because the sause can unite better with pasta.
250 gr of mountain potatoes
200 gr of Elda ricotta
For zucchini cream:
2/3 medium zucchini
50 gr of Elda ricotta
1 red pepper
1 yellow pepper
Wash with care the potatoes and put them in a large pot adding fresh water until you haven't covered them. Bring to boil and cook for 30-40 minutes;
Peel the boiled potatoes, still hot (if you don't want to burn your hands, you can peel them under fresh water: they will preserve every charateristics), and then pass them with a potato masher in a bowl;
Add ricotta and begin the mix, then add yolk, salt, pepper and as needed the flour;
Knead well on a flat surface slightly floured until you obtained a strong and homogeneous dough;
Obtain some small rolls and then cut them into small piece. Use a fork or a grater from the opposite side to scratch them (a procedure that helps to obtain a homogeneous cooking).
Clean, wash and cut the onion very finny;
Wash zucchini and cut them into small pieces;
In a pot with oil and a spoon of water, sweat the onion over low heat. Add zucchini, mix them and cook over high heat for 10 minutes:
Blend the whole adding ricotta to achieve the cream.
Put the peppers to burn directly on the flame of the cooker until they become completely black, without fear of ruining them;
Once you reached the result, pass them under fresh water, peeling them with hands.
Cook gnocchi in salted water for few minutes and trickle them with a perofated ladle as soon as they come up to the surface;
Serve them layed down on zuccchini cream and eventually garnish them with the peppers stock cube.