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    Ricotta gnocchi

    Recipes by Rocco Lucca

    A delicious take on an Italian classic.

    Serves 2

    • 200g fresh ricotta

    • 100g Romano cheese, grated, plus extra to serve

    • 1 egg, lightly beaten
    • ¼ tsp nutmeg

    • 1 cup plain flour, plus extra for dusting

    • Basil leaves, to garnish

    1. Combine ricotta, Romano cheese, egg, nutmeg and ½ cup of the flour.
    2.Season with salt and pepper to taste.
    3.Using your hand, mix ingredients together to form dough like consistency.
    4.Add remaining flour and mix to form a stiff dough.

    
5. Transfer dough to a floured surface and roll into 4 cylinders.
    6. Cut and roll into 1 cm balls. Using the back of a fork, pull along ball of dough to make gnocchi shape.
Or use gnocchi board.

    7. Place gnocchi into a large pot of boiling water. As gnocchi rises to the top, remove and place in a colander to drain.
    8. Top with choice of sauce and sprinkle with parmesan cheese.