You've already seen my post on how to make your own ricotta. This time, I remembered to take photos as I made the gnocchi part. Allison at Pease Pudding has a much better description of the process - I learned it at her workshop - but here is the basic ingredient list:
- 300 g Ricotta
- 1 egg
- 1/4-1/2 tsp fine sea salt
- 30 g Parmesan (or Pecorino), freshly grated
- 75 – 100g g all-purpose flour, extra for dusting the dough/board
Drop the gnocchi pieces in boiling water, and rescue them as soon as they float to the surface (only a couple of minutes). I served ours with a lemon butter sauce, organic asparagus, and organic chicken and sage sausages.
Don't forget to check out The Frocked Engineer for my frocking good challenge to raise money for ovarian cancer research!