Curd Cheese Gnocchi

For the curd gnocchi, grate the Parmesan fresh. Set aside 4 tablespoons.

Mix the egg and the yolk in a bowl, add the Pesto Rosso, the Parmesan (except for 4 tablespoons) and the curd.

Mix the flour, semolina and a pinch of salt and pepper and stir into the curd mixture.

Let the dough rest for about half an hour.

Preheat the oven to 200 °c.

Heat the water, add a teaspoon of salt and, with the help of a coffee spoon, make small dumplings from the dough.

As soon as the gnocchi rise, scoop them out with a dumpling lifter.

Pour the gnocchi into a buttered casserole dish and sprinkle the remaining Parmesan on top.

Spread butter flakes on top and gratinate the curd gnocchi in the oven for about half an hour.

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