Recipe of the week: Gnocchi with saffron, buffalo ricotta and ligurian Egyptian onion

Ingredients: for 4-5 people

• 600 g buffalo ricotta 
• 200 g grated Parmesan cheese 
• 60 g flour 
• 10 cherry tomatoes
• 2 eggs 
• 50 g milk 
• 4 Egyptian onions 
• 0,25 g saffron 
• basil
• extra virgin olive oil 
• salt and pepper 

Preparation:

1. Stir in ricotta, Parmesan, flour and egg, adding salt and forming a loaf; put it in the refrigerator for 15 minutes. 
2. Form cylindrical strips and cut dumplings. 
3. Meanwhile, in a non-stick pan put a few tablespoons of oil and sauté the tomatoes cut into 4 and with the seeds removed. Season with salt and set aside. 
4. In a pan large enough to contain the gnocchi once cooked, pour the milk and let the saffron dissolve together with a few tablespoons of water. 
5. Cook the gnocchi in boiling salted water for a few minutes and as soon as they rise to the surface, remove them with a skimmer and place them in the pan with saffron; make them lightly flavor over medium heat so that it  thickens the bottom. 
6. Compose the dishes putting the saffron gnocchetti, sautéed tomatoes, a few basil leaves, a grated Egyptian onion or very thin slices (you can use a Microplane grater to get this sort of carpaccio) and finally grated pepper.