Cooking: Gnocchi with a twist


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


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!


This article was originally posted by Offroad Adventure Show.

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Comments 1

  1. Thanks for the recipe for Gnocchi, I read through and decided to print it out so I turned on the printer and pressed go after 7 pages I realised I was printing stuff that had no connection to Gnocchi, how many other victims will this trap maybe a side line selling ink and paper.
    Thanks for the great articles,
    Regards Terry Seymour

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