Cottage cheese Gnocchetti in green bath with fresh tomato
Pubblished bykageja
Preparation time: 60 minutes
Mix all ingredients until a smooth consistency. Refrigerate for 30 minutes, to form the dumplings. Cook in salted water, impact and season with a bath and dark green fresh tomato.
For the green sauce: blanch the parsley leaves in boiling water, put it in ice water. Blend the cold parsley with hazelnut oil and Parmigiano Reggiano (or Grana Padano). Season with salt.
For dark fresh tomato: cleaning raw tomatoes, remove the seeds, add salt and mix with sunflower oil. Use ripe tomatoes.
