RICOTTA GNOCCHI FEATURING THE SNEAKY MOMMIES

With the holiday season fast approaching, the hunt is on for delicious recipes perfect for entertaining that's made with the freshest ingredients and can be made in under an hour. Whew! It is possible. 

Enter the Sneaky Mommies, AKA Nic and Nat, who develop family-friendly recipes that are tried, tested and true with even the most pickiest of eaters big and small. We're excited to feature them in our food series; sharing with you our favourites, we're starting with my personal #1 that will surely impress your MIL:


PREP TIME 25 mins. COOK TIME 15 mins. TOTAL TIME 40 mins.

ricotta gnocchi
INGREDIENTS
  • FOR THE GNOCCHI:
  • 8 oz / 250g ricotta - ordinary supermarket ricotta, not expensive fresh Italian ricotta NOTE: (Fresh, soft Italian ricotta you can get from specialty delis is not suited to this recipe. You can use it, but you'll need around 15 oz / 450 g and will need to extract excess liquid by placing it in a paper towel lined colander for 30 minutes to an hour until it has thickened. Then measure out 8 oz / 250 g and proceed with the recipe.)
  • ¾ cup freshly grated parmesan cheese
  • ¾ to 1 cup plain flour, plus more for dusting
  • 1 egg + 1 egg yolk
  • ¼ tsp salt
  • Black pepper
  • FOR THE SAUCE:
  • 1 tablespoon olive oil
  • 150 grams thinly sliced prosciutto, chopped
  • ¼ cup salted butter
  • 4 garlic gloves, minced
  • 1 bunch of asparagus, stems cut, and chopped in bite size pices
  • 1½ cups snow peas
  • 1 cup whipping cream
  • 1 cup parmesan cheese
  • zest from one lemon
  • salt and pepper to taste
  • garnish: toasted walnuts (optional)

 

ricotta gnocchi 1
The disk shape you create after mixing the dough.
ricotta gnocchi 2
After cutting the disk into 8 pieces, create logs to cut from.
ricotta gnocchi 3
Cut into 3/5" bite-sized pieces.
INSTRUCTIONS
  1. Combine the gnocchi ingredients in a bowl except the flour.
  2. Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find ¾ cup is enough. TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. .
  3. Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
  4. Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
  5. Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs.
  6. Make the sauce by first warming heating the olive oil over medium heat in a saucepan. Then add the prosciutto and fry for a few minutes until starting to crisp. Then remove prosciutto and transfer to a plate.
  7. Meanwhile bring a large pot of water to boil.
  8. In the same saucepan used for the prosciutto, melt the butter. Then add the minced garlic for just a few minutes until fragrant, but carful not to burn it.
  9. The add the snow peas and asparagus and continue to cook for about 3 minutes until asparagus starts to blister and veggies just start to soften.
  10. Add the whipping cream, 1 cup of parmesan cheese, the lemon zest, and season with salt and pepper. Bring to a simmer for only a few minutes, until the cheese melts and the sauce thickens.
  11. Tumble the gnocchi in the boiling water and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
  12. Drain the gnocchi and top with sauce, crisp prosciutto, and toasted walnut if desired. Enjoy!


Thank you, Sneaky Mommies! 

Click here to check out their blog for more family-friendly recipes we're sure you're going to love as much as we do. 

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