RECIPE: Ricotta Gnocchi
The easiest homemade gnocchi – using ricotta instead of mashed potatoes – can be made from scratch in just 30 minutes! Yes, you read that right, that’s one episode of Playschool! This ricotta gnocchi recipe from the Adelaide Central Market is light and fluffy, like mini pillows of ricotta goodness.
RICOTTA GNOCCHI WITH NAPOLETANA SAUCE
Preparation time: 30 minutes
Cooking time: 5 minutes
500g fresh ricotta
1 cup grated parmesan
2 extra-large egg yolks
½ teaspoon finely grated lemon zest
2 tablespoons basil leaves, finely chopped
1 cup plain flour
Salt flakes & freshly ground black pepper
500g Napolitana pasta sauce
Baby basil leaves
Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
Heat napolitana pasta sauce in a large saucepan, over a medium heat.
To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
To serve, sprinkle over basil leaves and remaining parmesan.
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