Thanks to Julia and Mario for this Ricotta Gnocchi recipe. It is one of their surefire favourite dishes and Julia tells me it is very easy to prepare. Gnocchi is a traditional Florentine pasta. Ricotta gnocchi is the lighter version of northern Italy’s potato gnocchi. Gnocchi make a great base for any sauce, whether it’s the Rocket & Almond Pesto detailed here, or a simple brown butter or tomato sauce. Refrigerating the gnocchi for 15 minutes firms up the dough and makes it easier to work with. The gnocchi should be served as soon as they’re cooked.
If you like, you can freeze the gnocchi after you have shaped them. Simply place them on a parchment lined baking sheet and popin the freezer for an hour. Then transfer the gnocchi to a plastic bag and keep them in the freezer until you need them. To prepare from frozen, simply drop the frozen gnocchi in boiling water and boil until they float.
Ricotta Gnocchi With Rocket And Almond Pesto
Ingredients serves 4
2 tubs ricotta (500g)
200g flour (00)
Garlic clove (optional)
Few basil leaves
How to prepare
In a bowl, mix together the ricotta, flour, cheeses, eggs, salt and pepper until incorporated. Cover and refrigerate for 15 mins.
In the meantime, make the pesto by whizzing all the ingredients together.
Sprinkle your hands and work surface with flour and use the dough to make logs about 3/4″ thick. Using a sharp knife, cut into 3/4″ long pieces. If you like, press one side of each piece with a fork to make the traditional grooves. Or check out the video below for another method. To cook the gnocchi, bring a large pot of water to the boil. Put the gnocchi into the water. They are ready when they rise to the surface.
Like pasta? Then you may well like our crab pasta recipe.