Ricotta Gnocchi

Jun 5, 2017

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Thanks to Rilka Warbanoff and Foodland.

Ingredients

360g  ricotta

1 cup finely grated parmesan

1 cup potato flour

2 eggs plus 1 egg yolk

plenty of salt

¼ cup each basil  chopped

¼ cup parsley leaves chopped

5 sprigs   thyme leaves only chopped

1 lemon rind grated

Method

Place the ricotta, parmesan, flour, eggs, salt in a large bowl. Mix until combined it will be a sticky dough. 

Add the chopped herbs and lemon rind to the gnocchi dough and mix to combine.

Lightly dust a cutting board or silicon pastry sheet with potato flour. Place your dough onto your surface kneed into a ball. Cut off a slice of the mixture and roll into a log and using a pastry cutter and cut into cubes that are approximately 2 or 3 cm across...

Cut off a slice of the mixture and roll into a log and using a pastry cutter and cut into cubes that are approximately 2 or 3 cm across.. Set aside and work on the rest of the dough one log at a time. Cover the gnocchi you have rolled as you prepare them with a clean tea towel (again to prevent them from drying out). Boil a large pot of salted water. Gently drop the gnocchi in the water and cook them a few minutes until they rise to the surface.

Serve with your favorite sauce or just some burnt butter and plenty of parmesan cheese.

SEE ALSO

MAKE YOUR OWN RANCH FRIED CHICKEN… EASY!

CHICKEN AND VEGGIE TERIYAKI STIR-FRY

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