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Recipe Information
Mash the mini bananas and mix them with the ricotta, sugar, salt and flour until you get a soft dough.
Form small balls (gnocchi) and cook them in boiling salted water until they rise to the surface.
In the meantime, melt the dark chocolate in a bain-marie.
Drain the gnocchi and serve hot with the melted chocolate sauce. Sprinkle with toasted hazelnuts for added crunch.
Ingredients
2 mini ripe bananas
250 g of ricotta
150 g of flour
50 g of sugar
150 g dark chocolate
50 g toasted hazelnuts, chopped
1 pinch of salt
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