This one is for all you cheese lovers. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work…… Continue reading ricotta gnocchi, gorgonzola, butternut and spinach
Tag: fresh ricotta
ricotta gnocchi
Light and fluffy, these ricotta gnocchi are served in a rich tomato sauce. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. I find a pastry cutter works well, otherwise use a…… Continue reading ricotta gnocchi
spinach and ricotta gnocchi
Another fabulous River Café recipe. Light and airy fresh ricotta dumplings swimming in a butter and sage sauce. What’s not to like? Blanch 1kg (2¼ lbs) of spinach in boiling water until wilted. Squeeze the cooked spinach dry and chop it roughly. In a pan melt a ¼ of a cup of unsalted butter and…… Continue reading spinach and ricotta gnocchi
frittata with fresh ricotta
Really fresh ricotta has a great texture and taste so I like to keep it unadulterated. This frittata is a lovely way to enjoy it in a quick and simple meal. Wash and trim a bunch of spinach and blanch it in boiling salted water until just wilted. Drain and cool it under cold running…… Continue reading frittata with fresh ricotta
hazelnut, ricotta and chocolate cake
Here’s another cake from Yotam Ottolenghi and Helen Goh’s SWEET. Instead of mini cakes with chocolate ganache I opted for one 6″ cake and kept it plain. This cake performs a balancing act between hazelnut cake and baked ricotta cake. With little dots of dark chocolate throughout it’s dense, super moist and keeps incredibly well.…… Continue reading hazelnut, ricotta and chocolate cake
ricotta doughnuts
Who doesn’t love a fresh hot doughnut? Here the taste of ricotta shines through and a drizzle of tangy lemon syrup is just perfect. Make the lemon syrup by heating ½ a cup each of lemon juice and sugar until the sugar is dissolved and the syrup thickens a little. Depending on your lemons you may need…… Continue reading ricotta doughnuts
almond, lemon and ricotta cake
Disregard my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely moreish. The recipe (slightly adapted here) comes from a pizzeria in the 30’s holiday town of Sabaudia and appears in Ruth Rogers’ and Rose Gray’s River Cafe Cook Book Two. Preheat your oven to 150ºC (300ºF) and grease and line…… Continue reading almond, lemon and ricotta cake
apple and ricotta tarts
These pretty little tarts look like flowers and make a delicious dessert or afternoon tea. Preheat your oven to 180ºC (350ºF). Apply a generous amount of butter to 6 large muffin tins. Peel and core 4 firm apples and slice them very thinly – a mandolin slicer is ideal for this. Arrange the slices of apple around the muffin tins. You…… Continue reading apple and ricotta tarts
cauliflower ricotta frittata
Here’s a different version of cauliflower and cheese. Heat your oven to 180ºC (350ºF). Divide a small cauliflower into florets and slice 1 onion. In an ovenproof dish, toss them in some olive oil and season with salt, freshly ground black pepper and some grated fresh nutmeg. Add a bay leaf and roast in the oven until brown…… Continue reading cauliflower ricotta frittata
three cheese frittata
This makes a delightful one-pan meal. Measurements for this recipe don’t need to be exact, in fact you can vary or expand on this theme in many ways. My frittata started with a sliced onion, a diced clove of garlic and a sliced fresh green chilli. As I used sun-dried tomatoes I also used the…… Continue reading three cheese frittata
michelle picker cooks 