Buttermilk Ricotta Gnocchi
You can substitute the buttermilk ricotta for a cows milk ricotta.
Ingrediends:
500g Buttermilk Ricotta
5 eggs
25g butter melted
1/3 grated parmesan
salt & pepper
mixed chopped fresh herbs like parsley, oregano and basil
350g plain flour sifted
Method:
1. In a blender place ricotta, slowly add eggs and melted butter.
2. Place ricotta egg mix in a large bowl and fold in parmesan, salt, pepper, herbs and flour.
3. Refrigerate for at least 2 hours or overnight.
4. Place a large pot of water on stove top and bring to boil.
5. roll the dough into logs, with a little extra flour, the width of your thumb and cut into 2cm lengths.
6. place these into the boiling water and cook until they float to the surface.
7. put the risen gnocchi into ice water to cool quickly and set aside.
Make a sauce by reducing a splash of white wine and pouring cream. Place gnocchi into a oven proof dish and pour over sauce. Sprinkle with parmesan and place in oven to bake until golden.
You can also use a tomato based sauce with bocconcini.
Vegetarian
