I learnt these from
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
Drop the gnocchi into the boiling water and cook for about 45 seconds until they float to the surface. As they bob up, lift them out with a slotted spoon and put them into warmed serving bowls. If you need to, stir a couple of tablespoons of the cooking water through the pesto to give a good coating consistency, and spoon a dollop over each serve. Add
© 2010 All rights reserved. Published by Murdoch Books.