You'll need (serves 2 hungry gnocchi lovers):
- 250g ricotta cheese (drained)
- 1/2 cup plain flour sifted
- 1 egg lightly beaten
- 1/4 cup lightly grated parmesan cheese
- Additional plain flour for dusting
What you need to do:
- In a medium sized bowl place all ingredients and mix until well combined
- Lightly roll all ingredients into into ball-shaped dough, being careful not to overwork the dough
- Place gnocchi dough onto a lightly dusted surface and separate into 4 even pieces
- Roll each piece into long 'sausage' shape
- Using a sharp knife, cut 2cm sized pieces and place on a plate dusted with plain flour
- Place gnocchi into fridge for around 30 minutes
To cook:
- Bring a large saucepan of salted water to the boil
- Carefully drop the gnocchi, 1 at a time, into the water.
- Once each gnocchi rises to the surface, remove with a slotted spoon and set aside
- Add cooked gnocchi to your favourite sauces - I find nothing beats pan fried gnocchi in a burnt butter & sage sauce with sauteed mushrooms and goats cheese