Ingredients to make Roman-style millet and ricotta gnocchi:
- 4 cups of cooked millet
- 2 tablespoons ricotta (cottage cheese)
- 1 tablespoon of grated cheese (I put 3 or 4, the amount is up to the taste of each cook)
- Salt
- 1 pinch of ginger (the latter gives it a very particular flavor),
- Natural tomato sauce (prepared with peeled and seedless tomatoes)
- spring onion
- Green onion
- green pepper
- laurel
- oregano
- Pepper
How to make Roman-style millet and ricotta gnocchi:
- Mix all the ingredients and pour the preparation onto an oiled marble countertop (I always use virgin olive oil both raw and for cooking, if it is cold-pressed, so much the better, and the varieties I like the most are Arbequina and the hojiblanca, the picual is a bit strong for me).
- Extend the preparation with moistened hands (while it is warm) leaving it 1/2 centimeter thick.
- Once cold, cut the dough with a 2-centimetre-diameter round cookie cutter.
- Cover the bottom of a dish that can go in the oven and on the table with part of the sauce.
- Arrange the millet medallions in a staggered fashion in the dish.
- Sauce on top (small amount) and sprinkle with grated cheese. Gratin in the oven before serving.
