Gnocchi: homemade but foolproof

IT’S so handy having friends whose ethnic backgrounds are different to mine.

This week I’m sharing an easy gnocchi recipe supplied by my Aussie-born Italian friend Anna.

I’ve made gnocchi many times and it’s been a bit of a hit-and-miss affair. But this recipe, using supermarket-deli ricotta, is as close to foolproof as you can get. Yes, ricotta.

Easy ricotta gnocchi Serves 4

INGREDIENTS: ◗ 250g fresh ricotta ◗ 1⁄2 cup freshly grated parmesan ◗ 1 large free-range egg, plus a yolk ◗ pinch salt ◗ 1 cup plain flour ◗ freshly ground black pepper, to taste METHOD: Place the cheese and eggs in a large bowl. Combine with a spatula, then stir in three-quarters of the flour. Mix to a sticky soft dough, then add a little more flour if necessary, one tablespoon at a time, to firm the dough up. Use as little flour as possible. Lightly dust the work surface with a little more flour and turn the dough out. Sprinkle with a little more flour then pat into a disk about 25mm thick. Cut into eight wedges, then roll each wedge into a 15mm-thick log with your hands.

Cut each log into 20mm long pieces and lightly press with a fork on two sides to create indentations. This helps the sauce to stick to the gnocchi.

Bring a large pot of salted water to the boil, then add the gnocchi. Return to a gentle boil; the gnocchi are cooked when they rise to the surface. Drain, season to taste with black pepper, add sauce of your choice, and serve immediately.