- serves 6 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 500 g ricotta
- 2 eggs
- 200 g grated mozzarella
- ½ cup parsley, chopped
- 2 garlic cloves, finely grated
- ½ tsp salt
- ¼ cup grated parmesan
- 1¼ cups plain flour
- diced butter and olive oil, to fry
- grated parmesan, to serve
Instructions
- In a large bowl, beat together ricotta and eggs.
- Add the mozzarella, parsley and garlic to the ricotta, along with the salt, parmesan and flour. Mix well.
- When the water is simmering, drop in teaspoons of ricotta mixture. Simmer until they float to the surface, then remove with a slotted spoon. Place them on a paper towel-lined plate to drain.
- Place a large pan over medium heat and melt butter and oil. Fry the gnocchi in batches until golden on each side.
- Serve hot with parmesan, or in your favourite pasta sauce.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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