COOKING: GNOCCHI WITH A TWIST

INGREDIENTS 500g Ricotta cheese 150g Fresh parmesan 1 x Egg, lightly beaten 150g Plain flour 150g butter Continental parsley Fresh basil leaves Fresh mint leaves Cooked peas Extra virgin olive oil Salt Pepper METHOD Break …

Club 4X4 Insurance
May 29 2018

INGREDIENTS

  • 500g Ricotta cheese

  • 150g Fresh parmesan

  • 1 x Egg, lightly beaten

  • 150g Plain flour

  • 150g butter

  • Continental parsley

  • Fresh basil leaves

  • Fresh mint leaves

  • Cooked peas

  • Extra virgin olive oil

  • Salt

  • Pepper

METHOD

  • Break up your ricotta cheese into a mixing bowl

  • Add 150g fresh parmesan, your egg and 150g of plain flour

  • Add a pinch of finely chopped parlsey and gently mix together with a spoon

  • Once mixed, bring it together with your hands, just like a dough

  • Cut the dough into four logs, and dust with flour and roll out till the logs are roughly 35mm in diameter

  • Now cut your logs into bite-size pieces of gnocchi, and pop them into boiling water that has been well seasoned with salt

  • While your gnocchi is cooking heat a pan with 150g of butter and add a handful of fresh basil and mint leaves, and about a cup of cooked peas

  • Once your gnocchi floats to the surface, it is done. Drain your gnocchi and add it to the pan and gently toss through

  • Add salt and pepper, and drizzle with extra virgin olive oil and grate a little fresh parmesan over the top and toss through gently and serve!

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