Serves 4-5
Ingredients
375g Fresh Ricotta (1 Tub)
4 Heaped Tablespoons of Plain Flour
1 Egg
Parmesan
S + P
Method
In a bowl add the ricotta, egg, parmesan and s+p. Mix together till smooth.
Add in the flour and combine the mixture.
Generously flour your bench, place your dough on top and sprinkle some more flour to cover.
Always keep in the back of your mind that the less flour the lighter the gnocchi will be.
Begin to roll your dough into long sausages and cut your gnocchi into 1 - 2cm pieces. Size is up to you.
You can be fancy and roll the gnocchi on the teeth of a fork for a cute pattern, but I have no patience for that, I'm here to eat ASAP!
Cook the gnocchi in boiling, salted water. Once they rise to the surface count to 60 seconds and remove them.
Choose your favourite sauce and Enjoy x
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