30 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 aromatic and savory


  • 500 g ricotta
  • 2 eggs
  • 2 x 150 g Lustenberger 1862 aromatic-savory (grated)
  • ½ tsp. salt
  • 150 g flour
  • ½ bunch of parsley
  • ½ bunch of chives
  • ½ bunch of basil
  • 3 garlic cloves
  • ½ lemon, grated zest
  • 2 bags of saffron
  • 2 dl single cream


  1. Thoroughly chop the herbs and stir with salt, ricotta, eggs, and 150 g of grated Lustenberger 1862 until smooth. Mix in flour and let the dough sit for 30 minutes.
  2. Tap the gnocchi with a teaspoon and let simmer in lightly boiling salt water until they rise to the surface (ca 5 minutes).
  3. In the meantime, cut up the garlic cloves and brown them. Mix in the lemon zest and the remaining 150 g Lustenberger 1862 until the cheese has melted and you have a smooth sauce. Stir in the saffron at the end.
  4. Add in the gnocchi, give everything a quick stir, and serve immediately.

Tip: our kale salad or a portion of cooked spinach goes well with this. 

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