Ricotta gnocchi with burnt butter sauce.
Ricotta gnocchi with burnt butter sauce.

Tantalise your taste buds with ricotta gnocchi

INGRIDENTS

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 2-centimetre 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.


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