Maxfacts

Ricotta gnocchi

Serve with melted butter and sage (as described here), or with pea or asparagus puree, or serve with any (cheesy) sauce you like.

Ingredients

• 500 g ricotta
• 1 egg, lightly beaten
• 2 tbsp Parmesan, finely grated
• salt
• 300 g plain flour
• 75 g butter
• small handful of sage leaves
• salt, white pepper

Method

1. In a bowl, mix ricotta and egg, add Parmesan and a pinch of salt, mix well. Add flour in small portions, mix well after every addition. Knead the dough on a floured surface. With a rolling pin, roll dough about 2 cm thick, then cut into 2 cm wide strips. Roll the strips to 1 cm wide ‘sausages’, then cut 1 cm pieces (gnocchi).
2. In a large saucepan, bring salted water to the boil. Reduce heat slightly, add the gnocchi and simmer until they rise to the surface (about 3 to 4 minutes). Remove from water with a slotted spoon, set aside.
3. In a frying pan, melt butter, add sage leaves and seasoning. Serve gnocchi tossed in melted butter.