Have you ever tried preparing sweet gnocchi? Here is another tasty idea to give new life to a Panettone.
Sweet gnocchi are part of the Venetian tradition: these ones were prepared by our Chef Friend David Perissinotto and are ricotta-based, spiced with cinnamon and nutmeg, and paired with a raspberry coulis and Noël Panettone crumbles.
The recipe
- Ingredients
- 4 servings
- 250 g of fresh raspberries
- 5 g of lemon juice
- 50 g of granulated sugar
- 500 g of ricotta cheese
- 250 g of flour
- A pinch of nutmeg
- A pinch of cinnamon
- 1 knob of butter
- 2 Noël panettone slices
- Granulated sugar as required
Directions
Take the 2 panettone slices, dice them, sprinkle them with sugar and cook them in the oven at 160°C (320°F) for 15/18 minutes.
Knead the ricotta mixed with flour, nutmeg, one grating of lemon skin, cinnamon, a pinch of salt, and a pinch of sugar. Make little balls and cook them in abundant, lightly salted hot water. Once they surface, drain them and place them in a pan where you previously melted a knob of butter and a tablespoon of sugar.
Plating
Pour the raspberry coulis on a plate so that it covers the whole bottom in a thin and smooth layer, place the sweet gnocchi on top of it and complete the dish by sprinkling the crunchy Noël panettone crumbles.
Enjoy!
