Ricotta cheese and spinach "gnocchi" in a light tomato basil sauce
This are simply make with fresh ricotta cheese,and spinach then lightly sauteed with basil tomato sauce
Ricotta cheese gnocchi sauteed with fresh tomatoes sauce and served with oregano extra virgin olive oil marinated eggplant
This gnocchi are made with just ricotta cheese and flour. Squeeze out all the water from the fresh ricotta cheese and let dry out for few hour at room temperature.Adding the flour into the ricotta, seasoned with fresh ground nutmeg and salt, make a simple dough. Let the dough rest for half hour. Then shape the gnocchi as always.For the eggplant, partial peeled the eggplant and then round sliced two inches thick.Immerse the slice in salted boiling water, put a plate on it to make sure the eggplant soft boiling for 25 minutes totally cover by the water. Then strained out from the water and place it over a dry towel, leave it cool off. Add the chopped garlic and fresh oregano in the extra virgin olive oil.Place the cool off eggplant in a container and covered completely with the extra virgin olive oil mixture. Leave the eggplant marinated over night before you serve it to give time to the eggplant to absorb all the marination flavor.
Italian squash "gnocchi" tossed in a sage butter and Parmesan cheese served over slice prosciutto of Parma
The squash "gnocchi" with the sage butter sauce and the Parmesan cheese give the perfect balance with the sweetness of the squash, and when you byte together with the prosciutto it's really give the flavor a great taste that will melt in your mouth
Potato "gnocchi" with basil pesto sauce.
Potato "gnocchi" with beef oxtail ragout and vegetables
See also herewith a left over of the beef oxtail the meat can be shredder and use for a condiment of a potato gnocchi like this one.