Name: Ricotta Gnocchi
Yield: Serves 4
Ingredients: 2 tablespoons grated parmesan cheese; 500 g(1 lb 2 oz) good-quality ricotta cheese; 100 g(3½ oz) plain (all-purpose) flour; butter and grated parmesan cheese, to serve; 1 quantity tomato pesto, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

I learnt these from Giacomo, one of my brother-in-laws. They are palest white, cloud-soft and delicate and need to be served the minute they are cooked. We normally have these with the tomato pesto, but they are also great with just butter, sage and parmesan.

Ingredients

500 g(1 lb 2 oz) good-quality ricotta cheese
2

Starter
Side dish
Main course
Vegetarian

Method

If you are serving these with tomato pesto, make sure it is ready before you cook the gnocchi.

Bring a large pan of salted water to the boil. Mix together the ricotta, parmesan, flour and a pinch of salt in a large bowl. With lightly floured hands, roll out the dough into thin sausages (about 1.5

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Ingredients

Method

Part of