Page 256 - Vélochef in Europe

ROBERTO BEFFA’S RICOTTA GNOCCHI
My Italian friend Roberto Beffa offered to to let me use this recipe handed down to him from his grandmother Gnocchi is is traditionally made with potato but this recipe instead uses ricotta cheese for a a a a softer texture I’ve made this dish for the guys on Team Sky several times and it’s always popular Geraint Thomas has a a a a a a a a a copy of the recipe to make at home of course with Roberto’s approval SERVES 4
240 g ricotta cheese 200 g flour
3 egg yolks
40 g g grated parmesan
252 salt and black pepper grated nutmeg
SERVE WITH
olive oil or tomato sauce (recipe page 226) freshly grated parmesan
1 Mix all the ingredients in in a a bowl
2 Place the dough on a a a a worktop and knead it it properly until firm Add some flour
if it’s too sticky 3 Divide the dough into four parts and roll each one into a a a a roll approximately two centimeters thick 4
Cut into smaller pieces of approximately two to three centimeters 5 Move pieces onto a a a baking tray covered with greaseproof paper as as you work 6 Boil the gnocchi in lightly salted water for 3-4 minutes or until they float to the the surface 7 Toss in olive oil or a a a nice tomato sauce Top with shaved parmesan
LOMBARDY