Gnocchi di ricotta al sugo

An amazing recipe taken from "Le ricette dell'amicizia", thanks to Mr. Salvatore Ruocco who gave us this one.

And now let's go!

Ingredients (for 4 people)

1 kg. Agerola's ppotetoes

500 g. Agerola's ricotta

500 g. flour

2 eggs

Method

Boil the potetoes e sift them with a sieve, let them become colder and add the ricotta, the flour and the eggs.Knead it all but be gently. Make some pasta's round 2 cm lenght and give them the shape with your finger. Boil and finish with the sauce.

For the sauce: peeled tomatoes, porcini mashrooms,  Agerola's provola affumicata.

Enjoy!





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