Sunday, 3 October 2010

Ricotta gnocchi with fresh produce

Ooh! This morning I went to the farmers market at Clevedon. And it just so happens to be ASPARAGUS SEASON!!! I love asparagus.

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

The mixture will still be sticky when everything is in it. That's fine. Don't overmix it though or you'll have tough gnocchi.
Roll about 1/3 at a time on a floured surface, and cut it into bite-sized chunks with a floured knife.
Kinda like that. If you flour the pieces well (so they don't stick), you can pop them in the freezer for another day.
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!

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