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!
Article from offroadadventureshow
