Dumplings and ricotta
Instructions
Slicing the veil the onion and FRY in a little oil, add the tomatoes and cook for 10 minutes over high heat.
Add the chopped parsley and the sieved ricotta and mix well.
Boil the gnocchetti in salted water, drain and toss with the tomato sauce and ricotta and ground black pepper.
Ingredients and dosing for 4 persons
- 350 g of type sardinian pasta dumplings
- 1 onion
- 200 g of ricotta
- 400 g of peeled tomatoes
- Little of olive oil
- Parsley
- Salt
- Minced 1 of black pepper