Ricotta Gnocchi
Fluffy delicious gnocchi can be easy and quick to make.
Ingredients
- 500 grams ricotta
- 60 grams grated parmesan
- 85 grams plain flour Can use gluten free
- 3 egg yolks
Instructions
- Combine all ingredients and mix until combined – the rougher the better
- Mold a handful mixture, place onto a well floured surface and roll into a sausage shape until about 2cm in diameter
- Simply cut with a flat-bladed knife on the diagonal, toss with some more flour and arrange on a light floured tray or sheet of baking paper
- Continue until all of the gnocchi has been shaped
- Bring a large saucepan of water to the boil and add salt.
- Once boiling bring temperature down to medium/high and drop in 20 to 30 gnocchi, depending on the size of your saucepan
- When the gnocchi rise to the surface cook for a further two minutes before removing with a slotted spoon. Place in a lightly oiled bowl or straight into your simmering sauce of choice.
TIPS
Serve with basic napoli sauce
Freeze your unused egg whites by whisking lightly and placing in a zip lock bag. Great for making a pavlova
