Pasta & Risotto
Ricotta Gnocchi with Zabaglione and Raspberries
These ricotta dumplings are light as a feather and naturally gluten-free. They are made with nothing but fresh ricotta, complemented by a delicate zabaglione cream and juicy raspberries.
Total: 1 h
Servings: 2
Energy: 1054 kcal per serving
Method
01.
Roll the fresh or drained ricotta into small dumplings the size of a walnut. Coat them in sugar, spread them on a baking tray lined with baking parchment and place in an oven preheated to 80 °C for 20…
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