Serves 2 as main, 4 as starter
Many people are scared of making gnocchi because it is thought of as being hard and messy, but this ricotta gnocchi recipe will change your mind. Gnocchi (pronounced NYOH-kee) is the Italians version of a dumpling...light pillows of deliciousness!
While gnocchi was traditionally made with potatoes this ricotta version is lighter and perfect for a lunch or entree dish. It would also be perfect with a piece of pan fried snapper nestled on the top.
Ingredients
- 500g ricotta
- 3 Tbsp grated parmesan cheese
- Generous pinch of flakey sea salt
- 100g flour
- Generous handful of finely chopped Italian parsley
- Olive oil
- 8 pieces of streaky bacon finely chopped
- 2 large shallots finely chopped
- 1 cup broad beans, parboiled for 3 minutes and skins removed
- 120 ml cream
- Generous handful of thyme, finely chopped
Method
- Combine the first 5 ingredients and fold together using your hands.
- Divide the dough into 3 portions and on a lightly floured surface roll the mixture to form thin sausages about 1.5cm thick. Cut into 2cm lengths.
- In a pan, sauté the shallots in olive oil for 2 minutes over medium heat making sure that the shallots do not brown. Add the bacon and sauté until the bacon is starting to crisp. Add the cream, allowing it to bubble and stir over low heat for 1 minute. Take off the heat while you cook the gnocchi.
- Bring a large saucepan of salted water to the boil.
- Add the gnocchi 6-8 at a time and remove with a slotted spoon when they rise to the surface (this should only take 1 minute). As they are cooked transfer to the sauce mixture.
- When all the gnocchi is cooked, turn the sauce pan back to a medium heat and gently fold the gnocchi with the sauce. Add the fresh thyme and podded broad beans, season and serve.
