Ricotta Gnocchi

Serves 6

  • 500g fresh ricotta, strained
  • 2 free range eggs, lightly beaten
  • 1 and a 1/2 cups sifted plain flour (set 1/2 cup aside for rolling) 
  • 120g Parmesan cheese, finely grated 
  • a pinch nutmeg
  • a pinch salt  

1. Place a large pot of salted water onto the stove to boil. 

2. In a large mixing bowl, mash the strained ricoota cheese with a fork.

3. Add the whisked eggs, nutmeg, Parmesan cheese, salt and sifted flour to bowl and combine well mashing with a spatular. Turn out onto a floured workbench and form into a dough.       

4. Divide the dough into 4 even portions. Roll prtions into long thin sausage lengths about 2cm thick.  

4. Using the side of a fork, cut gnocchi dumplings evenly (2cm) and lightly indent face of gnocchi with blade marks of fork - this is traditional so as the gnocchi can hold the sauce in it's grooves.  

5. Gently place individual gnocchi's into boiling water and as soon as they float to surface (about 40 seconds), scoop them out and toss in your favourite sauce.         

Homemade Potato Gnocchi

Ricotta Gnocchi is one of the quickest & easiest gnocchi to prepare (especially with kids), as you don't have to spend time cooking the potatoes. Simply mix everying in a large mixing bowl and roll together... These light, fluffy dumpling are the perfect Italian treat! Use ricotta from the deli section in the supermarket as strained fresh works better! 

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!