Ingredients.

In a mixer mix the ricotta (cottage cheese), eggs, flour, sugar, butter (melted), salt and a sprig of finely chopped rosemary (chop leaves only). In the original, add one Cup of flour, I added 2 cups as the dough is turned out watery, so adjust the flour themselves, much also depends on the humidity of cottage cheese, if the cheese is dry, then flour need less if the cheese is wet, of course, add more flour.

Spread on a sprinkled (very abundant, the dough should not stick) flour surface, knead slightly and roll out sausages. They must be very "fluffy". Do not overdo it with the amount of flour. Cut with a sharp knife into pieces approximately 1.5-2 cm in length.

Put the gnocchi on a floured Board. I crushed them even with a fork (for beauty), but it's more to do in the potato gnocco to better absorb the sauce.

Throw in lightly salted boiling water for a few minutes, when they float, take them out.

In a mixer whisk the strawberries with the icing sugar to the sauce.

Lay the finished gnocchi in portions molds, pour the strawberry sauce, add a knob of butter, to dig with your hands (or diced) mozzarella, put a couple of leaves of Parmesan cheese and place in preheated oven to 180 degrees oven for 5 minutes.

Then serve it hot, garnished with a sprig of rosemary. This dish is prepared very quickly and easily and you can please them their loved ones Sunday morning.