Ricotta gnocchi is a lighter version of a recipe traditionally made with potatoes. Here we’ve reduced the flour component to keep the gnocchi light and fluffy. Don’t be put off if the mixture seems a little wet. Just make sure to flour your board well. I’ve used a simple topping of fresh peas and sage, but you could also add halved cherry tomatoes to the pan or sliced red onion.
- 350g - fresh ricotta
- 1 - egg
- 1cup - wholemeal flour (plus extra for rolling)
- 50g - parmesan, finely grated, plus extra for serving
- 25g - butter
- 1cup - fresh green peas
- 4 - sage leaves, roughly torn
- Salt and pepper, to taste
1. Combine the ricotta, egg, flour and parmesan in a mixing bowl, until it forms a ball.
2. Scatter flour generously onto a chopping board or clean bench top.
3. Divide mixture into four balls. Take one ball and toss in the flour before rolling out into a log about 2-3cm in diameter. Flour both sides of a knife and cut the log at 2cm intervals to make the gnocchi.
4. Set aside on a tray and repeat with the remaining dough.
5. Refrigerate for an hour to allow them to firm up.
6. Bring a saucepan of water to the boil then turn it down so it’s simmering lightly.
7. Add the gnocchi and cook for a few minutes until they float on the surface.
8. Remove and set aside on a greased tray.
9. Melt the butter in a frying pan over medium heat.
10. When sizzling, add the sage leaves and then the gnocchi. Resist the urge to turn them!
11. Leave for 3-4 minutes before turning them to fry on the other side.
12. Add the peas and cook for another few minutes until golden.
13. Serve with some grated parmesan scattered on top.