Ricotta gnocchi

Ricotta gnocchi

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

Ask for your ricotta to be cut from a large round – it’s usually firmer.

Ingredients

Quantity Ingredient
2 cups ricotta, drained
1 1/2 cups parmesan, grated, plus extra to serve
1 1/2 cups plain flour
5 tablespoons gorgonzola or a similar blue cheese, broken up
4 tablespoons butter
a few splashes cream
freshly ground black pepper

Method

  1. Mix the ricotta and parmesan, and add enough flour to make a firm but soft dough. Using a tablespoon, shape the dough into dumplings about the size of a walnut. Cook in salted boiling water for 6–8 minutes, by which time the gnocchi should float to the top. Scoop them out with a slotted spoon or tip into a colander. In a small non-stick pan melt the blue cheese and butter with the cream. Add the gnocchi and cook for a few moments, stirring gently to combine. Add more parmesan and pepper, and serve immediately.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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