Ricotta GNOCCHI 🏉🏉

[RECIPE IN SHOW NOTES] 

Gnocchi is truly a sensory delight. And you CAN make it from scratch pretty easily. Or not - just buy a packet. The good thing about if you DO make it from scratch is that it freezes fantastically and you can reap the rewards for months after you make it. The meditative quality of this type of food prep is immensely rewarding… And this recipe is IDIOT PROOF, we promise! 

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RECIPE

Ingredients  

500 g fresh ricotta cheese  

150 g finely grated Grana Padano cheese  

2 eggs  

1 egg yolk  

1 tsp salt 

pepper, to taste  

2-3 whispers of freshly grated nutmeg 

250g – 300g strong (‘00’) flour 

Method 

1. Drain any watery liquid off the ricotta so that it’s as dry as possible. Combine all ingredients except the flour in a large bowl and mmix well.  
2. Clear a good amount of clean bench space and make sure the flour is close to hand. Bring a large saucepan of well-salted water to the boil.  
3. Add 200g flour to the ricotta mixture and combine. Mix it with your hands, feeling for whether it could be rolled and hold its shape. You want to perform minimal mixing while using minimal extra flour. If you're unsure, plop a sample ball into the boiling water and see if it holds its shape – wait until the gnocchi floats, then try it. (It may withstand the boiling but not, say, being skewered by a fork.)  
4. When the dough feels right, cut it into four, then roll each quarter into a long sausage. Cut into gnocchi-sized pieces. Allow 100g gnocchi per person. Lay any remaining uncooked gnocchi on a baking tray and pop into the freezer. Once frozen, transfer to airtight containers or snap lock bags and freeze for up to 3 months (they can be cooked from frozen).  
5. Drop the gnocchi into the boiling water: they will float when cooked (2-3 minutes). Stand by with a slotted spoon ready to scoop them out.  
6. Serve them with a simple sauce: butter and sage, pesto (store-bought is fine!!) or blue cheese, pine nuts and cream.  

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