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Posts Tagged ‘ricotta gnocchi’

This wonderful recipe comes from Tessa Kiros’ gorgeous cookbook, Apples for Jam.  Despite the fact that it’s printed in a faint font and therefore hard to read, it’s a very  appealing book visually, and I was instantly drawn to the cover, with its embossed overlay of flowers.

This is the first recipe we’ve tried from the book, and it was an absolute winner – messy, but delicious, and very easy to make.  It fed three of us very well, with Small Man dining on a plate of beef tortellini – he’s not much of a ricotta fan at the best of times..

  • 500g fresh ricotta
  • 100g plain flour
  • 2 tablespoons grated parmesan cheese
  • pinch of Malden salt

1. Bring a large pot of salted water to the boil and have your sauce ready to go, as the gnocchi need to be eaten as soon as they’re cooked.  We served ours with Pete’s tomato sauce, garnished with a dollop of homemade pesto.

2. In a large mixing bowl, combine all the ingredients and mix gently with a wooden or silicone spoon.  You might need to get a clean hand in to gingerly encourage it to come together.  Don’t overwork the dough.

3. With lightly floured hands (you want to add as little flour as possible, or the gnocchi will be tough), shape the dough into thin logs on a large sheet of parchment paper.  This is messy work!

4. With a sharp knife, cut the logs into small dumplings, and drop them into the boiling water.  Allow them to cook for about 45 seconds to a minute, or until they float to the surface.   Scoop them out with a slotted spoon, and serve immediately with the sauce and a dusting of grated parmesan.

Slicing up the logs was a bit fiddly, and I suspect you could simply drop spoonfuls of the dough into the boiling water, providing you worked quickly enough.

However you decide to make them, do try this recipe – it’s really very simple and the results are surprisingly tasty!

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