Ricotta gnocchi
80g Parmesan cheese, crust removed and cut into pieces (3 cm) 150g Plain flour 1 Egg 375g Ricotta (i used smooth) salt, to taste a pinch Ground nutmeg Gnocchi sauce 80g Parmesan cheese, crust removed and cut into pieces (3 cm) 150g Pancetta, cut into pieces (1 cm) 20g Olive oil 3 Tomatoes, cut into quarters 20g lemon juice 2 pinches ground black pepper water, for boiling Method Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Add flour, egg, salt, nutmeg and ricotta and knead 30 sec/dough setting, or until just combined, prolong time if necessary. Transfer dough onto a silicone bread mat or lightly floured work surface and gently work into a ball, then divide into 4 portions. Roll each portion into a thin sausage shape, then cut into pieces (approx. 1 cm in length) using spatula. Transfer into a bowl and set aside. Clean and dry mixing bowl. Gnocchi sauce Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a small bowl and set aside. Place pancetta and oil into mixing bowl and sauté 10 min/100°C/reverse speed slow, placing simmering basket instead of measuring cup onto mixing bowl lid. Scrape down sides and base of mixing bowl with spatula, and cook 5 min/100°C/reverse speed 1. Transfer pancetta into a bowl. Discard oil, then place pancetta back into mixing bowl. Add tomatoes, lemon juice, and pepper, and cook 3 min/100°C/reverse speed slow. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Place a large saucepan with water over high heat and bring to the boil. Once water is boiling, carefully add gnocchi to saucepan. Gnocchi will rise to the surface when cooked (approx. 2 min). Remove cooked gnocchi with a slotted spoon and place into thermal serving bowl with sauce. Gently toss gnocchi through sauce. Divide between serving bowls and top with reserved Parmesan mixture and serve immediately. I added some crushed pistachios and parsley to mine to add more flavor but this is optional. adapted from original recipe https://cookidoo.com.au/recipes/recipe/en-AU/r97574
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