Ciao guys! Tune in to see how we make the classical gnocchi alla fioreta - a traditional dish from Andrea’s hometown - Vicenza. While this type of gnocchi is not a common dish all over Italy, it’s actually quite straight forward to make and you still get the same soft and pillowy results!
Check out the recipe below:

Serves: 5-6

Ingredients
500g ricotta
500mL milk
500g flour
1 egg
300g butter
1 bunch of sage
Grated grana padano to serve

Method
Gnocchi:
Mix ricotta, milk and egg in a bowl. Gradually add the flour, you may not need all of the flour or perhaps you will need to add more depending on the consistency of the ricotta. Ideally you want to have the same consistency as thickened cream.

Bring a large pot of salted water to boil. Using two tablespoons, scoop a spoonful of mixture and drop it into the boiling water by scraping it with the second spoon.

Allow the gnocchi to cook until they rise to the surface. Let them cook on the surface for a minute and then drain them and place them into a bowl.

Butter sauce:
Add the butter to a saucepan and cook on medium heat until it becomes lightly brown. Add the sage and cook until fried. Using a spoon, cover the gnocchi in the butter sauce to serve.

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See you next time in the kitchen -xo-

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