Often appearing as primi on Italian menus, gnocchi are little poached dumplings said to date back at least as far as Roman times. They tend to be made with potato in the north of Italy, but also ricotta, among other things. The potato version takes slightly longer due to needing to boil and cool your potatoes ahead of time.
Gnocchi is versatile like pasta, but with the option of adding different herbs as well as chilli at the making stage. Rosemary, sage, thyme, basil all work nicely.
serves 4 | 20 minutes preparing | 30 minutes cooling | 10 minutes cooking
- 150g ricotta
- 75g grated parmesan
- 1 egg
- 75g plain flour
- 2 garlic cloves, crushed
- herb of your choice, chopped
- Mix the ricotta, parmesan, eggs, garlic and herb in a bowl, followed by the flour
- Roll out on a floured surface and cut into roughly 3x2cm oblongs
- Place in fridge to cool for 30 minutes or more
- Add to a pan of boiling water, and simmer for 10 minutes or until all have risen to the top
- If preferred, fry in olive oil until browned.
Gnocchi with rocket
+ 10 minutes preparing
Add fried gnocchi to dressed rocket leaves with nuts (such as pine nuts, walnuts or hazelnuts) and ripped mozarrella.
Sausage & spinach gnocchi
+ 15 minutes cooking
Remove sausages (choose ones that are atleast 90% pork) from skins and break up with a wooden spoon whilst frying. Once browned, add the gnocchi, then the spinach. Serve when the spinach has wilted.