LIGHTNING FAST RICOTTA GNOCCHI

Great to make with children, when time pressed, or if you like less starch.

Serves 4 EASY GREAT VALUE Preparation: 25 minutes Cooking: 15 minutes

ricotta 250 g free-range egg yolk 1 salt ¼–½ t (depending on your taste and the ricotta)

Parmesan or similar cheese 30 g, grated cake flour 3 T, plus extra for dredging

1 Mix all the ingredients except the dredging flour. Handling lightly, shape the mixture into small, roughly spherical balls, about a teaspoon of mixture per ball.

2 Roll gently in the dredging flour, coating evenly but minimally. 3 Cook one ball in boiling water before continuing with the rest. If it breaks up, you may need to add a little more flour. 4 If all good, cook all the gnocchi in just boiling water (not a wild, rolling boil), taking care not to crowd the saucepan – until they float to the surface, then remove using a slotted spoon.

5 Serve with Napoletana sauce, sage and brown butter, or even Bolognese. Cook’s note: The gnocchi can be kept, already cooked, in a covered container in the fridge, without sauce, for around three days.

MEAT-FREE

WINE: Ken Forrester Petit Chenin

Blanc 2018