Ricotta and Chive Gnocchi
An original recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4 as an entree (4 gnocchi each) Makes 16-18
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250g/8.8ozs ricotta
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1/4 cup/25g/1oz finely grated Parmegiano Reggiano plus 1/4 cup extra for sprinkling
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1/4 cup/40g/1.4ozs flour
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1 egg
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2 tablespoons Fresh chives plus extra for decorating
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salt and pepper
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35g/1oz butter plus 15grams/0.5oz extra for dotting
Step 1 - Brush a baking dish with butter and bring a pot of water to the boil. Preheat oven to 190C.
Step 2 - Mix the ricotta, reggiano, flour and egg in a bowl and snip some chives so that it is speckled green. Season with salt and pepper. Shape into a gnocchi shape between two teaspoons.
Step 3 - Turn down the water until it is a gentle rolling boil. Drop 6 at a time in the water and wait til they float to the top (a minute or two). Using a slotted spoon drain all of the water and place on buttered baking dish. Top with extra reggiano and dot with the 15g or half oz of butter.
Step 4 - Bake in oven for 15-20 minutes until it becomes crispy at the top
Step 5 - Meanwhile, brown butter until it becomes nuttily fragrant. The easiest way is to heat a small saucepan until medium hot and add butter, it will foam up and become very quickly browned. Serve browned butter lightly drizzled over the gnocchi and snip extra chives and salt flakes to dress.