Ricotta Gnocchi Part 2

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I first posted a recipe for ricotta dumplings last year (here) after seeing them on the Two Greedy Italians and fell in love with them immediately. Recently I helped out Ursula Ferringo with one of her demonstration supper clubs where she made Ricotta Gnocchi. I loved her technique of very lightly mixing the ingredients till they just came together and then spooning rough balls of them rather than rolling into perfect cylinders. This way they hold all the delicious flavours of your sauce so much better. In this recipe I use all fresh ingredients but they would be amazing served with the tomato sauce from the other gnocchi recipe. 

This is another one of those dinners that come together so quickly. The other day I got in from work and had these ready in just 5 minutes, before heading outside to enjoy them in the sun, with a nice glass of white wine.

Serves 2

You will need-

• 150g ricotta cheese
• 43g Italian 00 flour
• 1 garlic clove, crushed
• 1 large egg yolk
• Salt & Pepper
• A small pinch of grated nutmeg

And the rest...

• A handful of wild rocket
• 1 clove garlic, crushed - leave this out if you're not a fan of raw garlic
• 1/2 chilli deseeded and finely chopped
• A small handful of freshly grated parmesan
• Salt & Pepper

In a bowl mix together all of your ingredients until they just come together. Using a tea spoon scoop out small mounds onto a plate and place in the freezer for a few minutes. If you weren't in a rush then you could just place them in the fridge for 15 to 30 minutes. You could of course make these in advance and just keep them in the fridge till you needed them.

Bring a pan of salted water to the boil and then add your gnocchi. As soon as they start rising to the top remove them onto a plate with a slotted spoon.

Mix gently with the rocket, garlic, chilli, parmesan, salt & pepper and a drizzle of olive oil then eat straight away.