Il Cucinologo
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Ricotta Gnocchi with Bell Pepper Cream and Sausage

17/11/2023

Ricotta gnocchi with bell pepper cream and sausage are a colorful and flavorful dish that combines the delicacy of ricotta with the intense flavors of bell peppers and sausage. Here is the recipe with an Italian touch:

Ingredients

For the ricotta gnocchi:

  • 250 g ricotta
  • 1 egg
  • 75-100 g flour, plus more for working
  • Salt, to taste
  • Nutmeg, to taste

For the bell pepper cream:

  • 2 red bell peppers
  • 1 small onion
  • 1 garlic clove
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste

For the sausage:

  • 200 g pork sausage (or your preferred variety)
  • White wine, to taste (for deglazing)

For garnish:

  • Grated Parmesan, to taste
  • Fresh basil or other herbs for decoration

Preparation

Ricotta gnocchi:

  1. In a bowl, mix the ricotta with the egg, salt, and a pinch of grated nutmeg until you obtain a homogeneous mixture.
  2. Add the flour a little at a time until you get a dough that pulls away from the sides of the bowl but remains soft.
  3. Flour a work surface, take some of the ricotta dough and form cylinders. Cut the cylinders into pieces about 2 cm long and, if desired, lightly press with a fork to create the classic ridges.
  4. Bring a pot of salted water to a boil and cook the gnocchi until they float, then drain with a slotted spoon.

Bell pepper cream:

  1. Grill the bell peppers until the skin turns black, then place them in a plastic bag or covered bowl and let them cool. Once cooled, peel them and remove the seeds and inner membranes.
  2. In a pan, sauté the chopped onion and garlic in extra virgin olive oil, then add the bell peppers cut into strips and cook for a few minutes.
  3. Transfer everything to a blender and blend until you obtain a cream; adjust salt and pepper and return to the heat for a few minutes to meld the flavors.

Sausage:

  1. Remove the casing from the sausage and crumble it into a pan with a drizzle of oil. Let it cook until crispy, then deglaze with a splash of white wine and let the alcohol evaporate.

Plating the dish:

  1. Serve the ricotta gnocchi on a bed of bell pepper cream, top with the crumbled sausage and sprinkle with grated Parmesan.
  2. Garnish with basil leaves and serve hot.

A fun fact: ricotta gnocchi are a lighter and more delicate variant of potato gnocchi, typical of Italian culinary tradition. They are perfect if you want a flavorful yet refined first course.