Tantalise your taste buds with ricotta gnocchi
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.