Mix all the ingredients and pour the preparation on an oiled marble meter (I always use virgin olive oil both raw and to stew, if it is first cold pressure, so much better, and the varieties that I like most are the Arbequina And the hojiblanca, the picual is a bit strong). Extend the preparation with moistened hands (while it is warm) leaving it 1/2 centimeter thick.
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| Ingredients to make Mijo and Ricota gnocchi: |
| 4 cup cooking 2 tablespoons of ricota (cottage cheese) 1 tablespoon of grated cheese (I put 3 or 4, the amount goes to the taste of each cook/o) salt 1 pinch of ginger (the latter gives it a very particular flavor), natural tomato sauce (prepared with peeled tomatoes and without nuggets) onion onion of green pimiento green laurel oregano pep |
Ingredients to make Mijo and Ricota gnocchi:
2. Once cold cut the dough with round-cut-up cuttings of diameter. Cover the bottom of a source that can go to the oven and to the table with part of the sauce.
3. Place the medallions of millet in staggered form at the source. Save above (small quantity) and sprinkle with grated cheese. Gratin in the oven before serving.
4. Note this recipe is a variant of the gnocchi to the Roman.
