A great alternative to pasta with plenty of calcium and gluten free, this Ricotta Gnocchi will fill the stomachs of hungry teenagers. There is a few steps involved so hopefully the photo’s will help. I serve mine with burnt butter and sage sauce or you could use the green pesto dip as an alternative.
- Place ricotta, eggs and parmesan into a large bowl and combine well.
- Slowly add Potato starch.
- You need just enough potato starch to keep the gnocchi from falling apart.You want it to be the consistency of dough. Ricotta can vary in moisture content. If the ricotta you are using is wetter than you will need more of the potato starch. The ricotta I use usually only needs about 1 cup of starch as it tends to be a bit drier.
- Once you are happy with the consistency of the gnocchi then it's time to roll.
- Spread some potato starch out on a clean bench or board and place half your ricotta dough on to the bench.
- At this point put a 2lt or larger pot onto the stove and fill with water and bring to the boil.
- Shape the dough into a dome or ball shape.
- Cut this into smaller portions.
- Take a portion and roll into log shapes a little thicker than your finger.
- Cut the log into small pieces and place on a plate.
- Continue to do the same until all the dough has been rolled and cut.
- Drop 12-14 pieces of the dough into boiling water and wait for them to float to the surface.
- When all pieces have come to the surface scoop them out with a slotted spoon or sieve.
- Place cooked gnocchi onto a clean plate.
- Continue until all the gnocchi is cooked.
- Adjust the heat to slightly lower and add the gnocchi in batches to the browned butter.
- Toss gnocchi around so it becomes well coated in butter sauce.
- The gnocchi will brown a little and form a crunchy outside layer if your pan is hot enough. It doesn't have to, but it's a yummy aspect if it does.
- You can keep gnocchi in a warm oven while you are cooking the other batches.
- Serve with a green salad.