Recipe by food blogger @svatavacoolinarka

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Imagine summer on a plate – delicate ricotta gnocchi that melt in your mouth, topped with a blueberry sauce that smells like the forest. Just add a spoonful of sour cream and a few mint leaves – and you have a dish that is as playful as it is refreshing. And if you prefer savory flavors, Svatava Vašková also recommends trying the hearty version.

Svatava Vašková photo

“With the beautiful tableware and kitchen tools from @solaswitzerland_ch, this quick dinner or lunch will not only taste delicious but also look like it came straight from a restaurant.”

Svatava Vašková photo

“With the beautiful tableware and kitchen tools from @solaswitzerland_ch, this quick dinner or lunch will not only taste delicious but also look like it came straight from a restaurant.”

Set of ceramic plates
Deep Plate Perforated
23.5 cm
Flow

Cutlery set
24 pieces
Hollow handle Queen

Bowl
Ø 11 cm
Gaya Solatelier Mulberry

Total time:

30 min

Dish:

Lunch/Dinner

Servings:

2

Dough:

250 g Ricotta

140 g Wheat flour (fine)

1 Egg

a pinch of salt

Flour for dusting

Sauce:

300 g frozen or fresh wild blueberries

1 tbsp granulated sugar

½ tsp cornstarch

2–3 tbsp water

1 tsp lemon juice

For garnish: Sour cream, mint leaves or lemon balm leaves

1. Put ricotta in a bowl, stir in the whole egg with salt, and gradually add the flour until a soft dough forms.

2. Divide the dough into two parts on a floured surface, roll each part into a “log” and cut into pieces.

3. Bring water to a boil in a pot, add the gnocchi and let them simmer for another minute after they rise to the surface. Then remove with a slotted spoon.

4. Put the blueberries in a pot, add the sugar and bring to a boil. Add a little water (about 2 tbsp). Mix cornstarch with a little water in a small glass and add to the boiling blueberries. Let it briefly come to a boil.

5. Serve the finished gnocchi with blueberry sauce, a spoonful of sour cream and fresh mint or lemon balm.

Photo: Svatava Vašková, Coolinářka