Ricotta Gnocchi

Ricotta Gnocchi

Ricotta gnocchi with sage burnt butter sauce

Ricotta is a staple in our peasant kitchen described perfectly in the Italian phrase La cucina povera or "cooking of the poor,"

It is one of the cheapest proteins at around $10 per kg.  I get some ricotta after making Halloumi but I also buy it when I see it at the supermarket.


I use 400g-500g ricotta for this gnocchi recipe.

Just add 1 egg, salt and pepper and blitz in processor. Then pulse in about 3/4- 1 cup of flour until it clumps together as a soft dough.

Turn onto floured board and mould gently adding more flour until dough is still soft and light but not sticky.  Cut into 4 portions then roll out gently in long sausages.

Chop into little pillows, add fork grooves to trap the sauce, then boil until it floats.

Lift out of boiling water with draining spoon.

Ricotta gnocchi with parmesan

You can add it straight to your sauce or (my preference) pan fry until golden then add your flavour.

This can be as simple as a bit of olive oil and parmesan cheese with fresh herbs, or you can make a burnt butter sauce with sage, basil, tarragon or rosemary or add your favourite tomato or cheese sauce.



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