1 finely chopped onion
1 mashed garlic clove
1 tablespoon of chopped scallions and salsa
2 tablespoons of olive oil
3 peeled and seeded tomatoes blended in a blender
500g of fresh ricotta cheese
3 tablespoons of grated cheddar cheese
3 tablespoons of all-purpose flour
Salt, black pepper, and tomato sauce to taste
Grated cheddar cheese for sprinkling
1 finely chopped onion
1 mashed garlic clove
1 tablespoon of chopped scallions and salsa
2 tablespoons of olive oil
3 peeled and seeded tomatoes blended in a blender
500g of fresh ricotta cheese
3 tablespoons of grated cheddar cheese
3 tablespoons of all-purpose flour
Salt, black pepper, and tomato sauce to taste
Grated cheddar cheese for sprinkling
Sauté the onion, garlic, scallions, and salsa in olive oil
Add the tomatoes and sauté further
Add the ricotta cheese, grated cheddar cheese, flour, salt, and pepper, and mix until it detaches from the bottom of the pan
Remove from heat and let cool
Dust a smooth surface with flour and shape into rolls
Cut the rolls into small cubes
If the dough is too stiff to work with, moisten your hands with olive oil or water
Place the nhoques in an untuned refrigerator and brush with tomato sauce
Sprinkle with grated cheddar cheese to taste and bake in a medium preheated oven until golden brown.
