Potato and ricotta dumplings

Potato dumplings known as gnocchi can be found all over Piedmont, but those made with the addition of Ricotta cheese coming from the hilly Monferrato region are not so well known but no less tasty. The recipe which follows, which is an alternative to classic gnocchi, stands out as the shape of the gnocchi tends to be more rounded in addition to the savoury summer sauce which is used to dress them. As with any other gnocchi recipe, it is strongly advised to use firm potatoes with low-water content rather than new ones (the most suitable potatoes are those known as “quarantine” which grow in the valleys of the Appenine hills where Alessandria province and the region of Liguria meet). Roman ricotta made from cow’s milk will be more than adequate but the local product known in Piedmontese as “sirass” o “seirass” made from goat’s milk honours tradition and is much more tasty. The sauce used for dressing these gnocchi can be made either from melted cheese, cream or roast meat and are ideal for the Winter. The Summer variants can either be Genoese Pesto made from basil and pine nuts or the one outlined here containing the following aromatic herbs: marjoram, basil, parsley and pine nuts.