Ricotta Gnocchi

I’m a touch obsessed with this gnocchi! I would normally just buy the fresh gnocchi from the supermarket because making potato-based gnocchi takes a lot of time and can be hit and miss depending on the potatoes. The only reason I tried making this ricotta version was because I’d visited Mediterranean Wholesalers in Brunswick to buy ricotta for spinach and ricotta cannelloni and ended up with 500g of leftover.

If you haven’t visited Mediterranean Wholesalers before, I highly recommend it. It’s an Italian supermarket paradise with great prices to match.

The best part about this gnocchi is how well it freezes and how quickly it cooks (ready in 30 seconds!). That’s my kind of meal prep. I always keep cheese in the fridge or a block of Parmesan in the freezer (sorry to any Italian’s if this is blasphemous), and there’s usually pesto or tomato sauce in the pantry. It’s perfect for a quick midweek meal when time’s short, or when you’ve got a bit more time, dressed up for a more impressive date night dinner.

Cost: $8.80 for 800g gnocchi, about half the price of pre-made fresh gnocchi from the supermarket.

Ingredients:

• 500g ricotta cheese

• 1 cup plain flour, sifted

• 3 egg yolks

• 3/4 cup Parmesan, finely grated

• 3/4 teaspoon iodised salt

• 1/4 teaspoon black pepper

Directions:

1. Drain the ricotta well to remove any excess liquid, then transfer it to a large mixing bowl.

2. Add the rest of the ingredients (flour, egg yolks, Parmesan, salt and pepper). Mix gently until just combined, avoid overworking the dough. If the dough feels sticky, gradually add extra flour, one tablespoon at a time, until it holds together nicely.

3. Shape the dough into a round, pizza-like shape and cut it into 8 wedges using a floured knife.

4. On a lightly floured surface, roll each wedge into 2cm wide sausage shapes.

5. Cut each sausage into individual gnocchi pieces. Lightly dust with flour to prevent the cut edges sticking.

To Freeze:

1. On a baking paper lined tray, arrange gnocchi in a single layer. Freeze until solid, then transfer to a sandwich bag for storage.

2. They can be cooked directly from frozen, see instructions below.

To Cook:

1. Bring a large saucepan of salted water to the boil.

2. Add the gnocchi, once cooked they will rise to the surface (about 30 seconds).

3. Remove with a slotted spoon and serve with your preferred sauce.

Sauce Ideas:

• Burnt butter and sage

• Basil pesto

• Tomato and basil

• Creamy mushroom

• Beef ragu

Photos were taken of a double batch.