Scottini gnocchi

A recipe from Locanda D&D Maso Sasso

Chef Ivano Dossi offers you the recipe for “Scottini”, delicious goat ricotta gnocchi with nettles from Monte Baldo.


  • 3 kg fresh goat ricotta
  • 300 gr Trentino parmesan
  • 10 fresh eggs
  • 200 gr boiled and pureed nettles
  • 600 gr potato starch
  • salt to taste


  • Mix all the ingredients, adding the starch last
  • Shape into balls by hand or with the pastry bag
  • Cook them in boiling water for 8/10 minutes
  • Drain and serve with the desired sauce.

Preparation time: 20 minutes

We recommend pairing with: Nosiola della Vallagarina wine

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