Ricotta Gnocchi

INGREDIENTS

• 80grams of Parmesan cheese ​
• Bakers Flour
• 450grams of Ricotta
• Salt and Nutmeg
• Olive Oil
• 3 Shallot Onions
• 2 Cloves of Garlic
• A handful of flat leaved parsley (continental- looks like coriander)
• 3 tins of chopped tomatoes
• 3 dried chili’s
• Tablespoon of sugar

METHOD

YOU WILL NEED A FOOD PROCESSOR FOR THIS RECIPE

Gnocchi 

1. 80grams of parmesan cheese into your food processor and process until fine

2. Add 230grams of bakers flour, 450 grams of ricotta and a pinch of salt and a pinch of nutmeg.

3. Then on the food processor put it on interval for around 1 minute

4. Then put it into 5 balls.

5. With flour on the bench/board roll each ball into a sausage

 

 

 

 

 

6. Once long enough, cut into bite-size bits.

      

Then boil the gnocchi until they are floating on the boiling water. That is when you know the pasta is cooked.

7. A very small amount of Olive Oil into a frying pan (don’t forget your salt and pepper!)

8. Let it heat up before you put the gnocchi in the pan.

9. Put your homemade Gnocchi into the pan until its brown. I personally like mine crunchy on the outside.

 

 

 

 

 

 

 

Homemade Tomato Passata

1. Put a small amount of olive oil into a deep frying pan

2. Add olive oil, garlic, parsley and cook for a minute or two.

Add tomatoes, dried chili’s, sugar salt and pepper and cook for 30 to 45 minutes. You are reducing the liquid by about 1 third.

 

Serve with parmesan and rocket.