Gnocchi. Sounds so…….complicated. I’m sure you’ve had this at restaurants and thought could never make it at home. This recipe is a lighter version of gnocchi, made with creamy ricotta cheese. It takes much less time to make as there is no need to cook and mash potatoes before starting. It is a very soft dough and is best made with the piping technique you’ll read below. The sauce is creamy and delicious with hints of citrus. Literally cheese heaven. Your welcome.
- 8oz ricotta cheese
- 1 ¼ cups flour
- 3 tbs olive oil
- 1 egg
- Pinch salt
- Garlic Parmesan Sauce:
- 1 tsp olive oil
- 2 cloves garlic minced
- ½ cup vegetable stock
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan
- 2 tsp dry parsley
- Pinch Salt
- Pinch Pepper
- Orange zest for garnish
- Beat the egg in a mixing bowl. Add in the remaining ingredients and mix until you have loose sticky dough.
- Oil a piping bag and put the dough inside. Refrigerate for ½ hour minimum. (this can be done a day in advance)
- Bring a pot of water to boil.
- Meanwhile, start to make the sauce. Heat olive oil on medium heat and add the garlic. Sauté until fragrant, around 1 ½ -2 min.
- Add vegetable stock and heavy cream and bring to a boil.
- Switch to med-low heat and add the Parmesan, slowly mixing so the sauce does not burn.
- Add parsley, salt and pepper.
- Reduce heat and simmer for around 3 min until the sauce is thick and creamy.
- Cut a ¾ cm hole in the piping bag and squeeze out the dough over the pot cutting, with a knife or kitchen scissors, every cm so you create perfect sized gnocchi.
- Once they rise to the top, drain and toss them in the sauce
- Garnish with orange zest
All photos by: Esti Photography
Recipes as appeared in AMI magazine.