RECIPE: Ricotta gnocchi with burnt butter
THESE deliciously soft ricotta gnocchi will have your tastebuds calling out for more and are beautifully complemented by the sage burnt butter sauce.
For ricotta gnocchi:
- 300g fresh ricotta
- 100g creamy feta, crumbled
- 1/4 cup finely grated parmesan
- 1 egg, lightly whisked
- 1/2 cup plain flour
- 1/3 freshly grated nutmeg
- Salt & freshly ground black pepper
- Plain flour, extra, to dust
For burnt butter:
- 100g unsalted butter
- 1 small bunch sage leaves, roughly torn
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper
- 2 tbsp grated parmesan to serve
To make the gnocchi, place ricotta, feta, eggs and yolks in a large bowl and mix with a wooden spoon until just combined, then sift in flour, nutmeg and salt. Gently combine then place the mixture on a floured bench top.
Using the back of your hands, push the mix until it just comes together.
Divide the dough into four portions, roll each into a thin log. Using a knife, cut the logs into 2cm pillows.
Bring a large pot of water to the boil and add a good handful of salt.
Cook the gnocchi in batches for 2 minutes or until the gnocchi floats to the surface, then scoop them out with a slotted spoon. Drain well drizzle with olive oil to stop sticking together and keep warm.
Melt the butter in a small saucepan over medium heat, and add the sage.
Fry until the butter begins to foam and turn nut-brown, turn off heat, and add lemon juice, salt and pepper toss ricotta gnocchi in the butter.
Serve gnocchi. Sprinkle the parmesan on top, then spoon over the burnt butter.