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: 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
gnocchi masterclass
My lovely foodie friend Fifi took me along to Taste of Melbourne where we attended a Electrolux Chefs’ Secrets masterclass by Scott Pickett. The attendees divided into teams and helped to prepare lunch. The gnocchi were made with 1kg (2¼ lbs) of cooked and passed potatoes, 150g (5¼ oz) of plain flour, 1 egg + 1 yolk, 80g or more (3…… Continue reading gnocchi masterclass
michelle picker cooks 