For me – it"s trying to make something for the first time.
This week Good Living had a very simple and quick recipe.
It’s
been on my mind all week.
It combines all my favourite textures and flavours- gnocchi,
tomato, basil and garlic. Yum.
It's very easy and all I had to buy today was some fresh ricotta.
I stress fresh.
There is nothing else like it.
First, the gnocchi
Ingredients
Ingredients
500g fresh ricotta
2/3 cup grate parmesan cheese
2 large eggs, beaten
1 tspn salt
1 cup plain flour
Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess juice
2/3 cup grate parmesan cheese
2 large eggs, beaten
1 tspn salt
1 cup plain flour
Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess juice
 |
| Draining ricotta |
Place drained ricotta in a bowl with grated cheese, eggs and salt.
Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet.
 |
| Mix gently- with love |
Divide into quarters and gently roll into two centimetre diameter logs on a lightly floured surface.
Cut into two centimetre pieces and place on a lightly floured tray.
Press down with a fork to make indents in each gnocchi.
 |
| Gnocchi resting |
Now the sauce
Ingredients
1 tbspn olive oil
2 garlic cloves, finely chopped
2 punnets cherry tomatoes quartered ( I used baby romas)
1/2 cup basil leaves
Heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot and then reduce to low and simmer for eight minutes
The finale
To cook the gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some of the tomato sauce and gently mix. Drizzle with a splash of olive oil and sprinkle with parmesan.
1 tbspn olive oil
2 garlic cloves, finely chopped
2 punnets cherry tomatoes quartered ( I used baby romas)
1/2 cup basil leaves
Heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot and then reduce to low and simmer for eight minutes
The finale
To cook the gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some of the tomato sauce and gently mix. Drizzle with a splash of olive oil and sprinkle with parmesan.
Belissimo!
Light and fluffy- and a taste of summer.
PS
I halved the recipe and it worked perfectly.
After draining the ricotta the gnocchi took only 10 minutes to make and a few minutes to cook.
I froze half to see how that works for a quick midweek meal.
Even better, I'll be able to make this on the farm with our own produce!
Yum!
ReplyDeleteI notice you completely ignored my tip of lining the colander or sieve with cheesecloth to make draining the ricotta quicker and more thorough. Ah, all these years of kitchen know-how falling of deaf ears.
That's nothing new though, living with Graham has helped me get used to it...