INGREDIENTS
- – Ricotta ½ kg.
- – Roasted beet puree 100 g.
- – Flour 100 g.
- – Semolin 150 g.
- – Egg yolks 1 unit.
- – Grated Sardinian cheese 50 g.
- – Salt and pepper.
- Pesto:
- – Basil a handful.
- – Coriander a handful.
- – Garlic 1 clove.
- – Pistachios 10 items.
- – Olive oil c/n.
- – Vinegar 1 cda.
- – Salt and pepper c/n.
- – Asparagus 4 items.
- To finish:
- – Butter 1 tbsp.
- – Portobello mushrooms 4 items.
- – Salt and pepper c/n.
- – Milk cream c/n.
For some good pasta we depart you the recipe for these scrumptious RICOTTO AND BEET GNOCCHI WITH PESTO, ASPARAGUS AND MUSHROOMS that cooking-recipesnahuelpomponio ready as we speak.
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Process:
1.Boil the beets till they’re tender. Peel heat, course of and let cool.
2.Then again, drain the ricotta over a effective strainer for a few hours within the chilly.
3.Then combine with the beet puree, add the egg yolk, season and end with the cheese, flour and semolin. Mix all of the substances with out kneading an excessive amount of.
4.Kind rolls and reduce, then cross via ñoquera.
5.For the pesto, course of the cilantro with the basil, garlic, pistachios, olive and cheese. Add the asparagus beforehand blanched and reduce into small items.
5.Gold the mushrooms within the butter, season with salt and pepper and add the recent cream.
6.Lastly, prepare dinner the pasta in loads of boiling salted water. End the pasta within the pan with the mushrooms, just a little recent cream and the pesto. Serve, and eat!.
