This is the first recipe we’ve tried from Tessa Kiros' Apples for Jam, and it was an absolute winner – messy, but delicious, and very easy to make. It made an adequate sufficiency for three!
* 500g fresh ricotta
* 100g plain flour
* 2 tablespoons grated parmesan cheese
* pinch of Malden salt
1. Bring a large pot of salted water to the boil and have your sauce ready to go, as the gnocchi need to be eaten as soon as they’re cooked. We served ours with Pete’s tomato sauce, garnished with a dollop of homemade pesto.
2. In a large mixing bowl, combine all the ingredients and mix gently with a wooden or silicone spoon. You might need to get a clean hand in to gingerly encourage it to come together. Don’t overwork the dough.
3. With lightly floured hands (you want to add as little flour as possible, or the gnocchi will be tough), shape the dough into thin logs on a large sheet of parchment paper. This is messy work!
4. With a sharp knife, cut the logs into small dumplings, and drop them into the boiling water. Allow them to cook for about 45 seconds to a minute, or until they float to the surface. Scoop them out with a slotted spoon, and serve immediately with the sauce and a dusting of grated parmesan.
(Posted with more photos on my blog)
