This is best and the easiest gnocchi recipe we have come across. The kids love getting involved and the pieces of gnocchi are beautifully light and fluffy.
Tonight, we will be serving it with a variety of sauces & toppings - roast tomato pesto, fresh basil & toasted pine nuts, chilli flakes, parmesan - it's a mix & match kind of vibe.
We originally found this recipe in Gourmet Traveller, but there are a bunch of variations out there. This is what we have found to work really well:
500g (Firm) Ricotta
60g freshly grated parmesan ( a good handful)
150g plain flour (plus extra for rolling)
Lightly beat egg
Combine Ricotta, Parmesan and egg in a bowl
Gently mix in flour, until mixture is just coming together
Turn out onto floured surface and lightly knead until dough comes together
Cut dough into quarters and then roll each into long "sausages"
With a sharp knife, cut into small "dumplings"
Cook quickly in batches, in boiling water - cooked gnocchi will rise to the surface
Eat immediately with topping of your choice!
Fresh herbs, chilli or spinach can by added to the dough when coming ricotta mixture with flour.
Can't wait for tonight!