Super simple Ricotta Gnocci from ‘Apples for Jam’ by Tessa Kiros
500g (1lb 2oz) good quality ricotta cheese 2tbs grated parmesan cheese 100g (3 1/2oz) plain (all purpose) flour Pinch of salt Butter & grated parmesan to serve.
Method- Bring large pot of salted water to the boil Mix ricotta, parmesan, flour and salt in a large bowl. With lightly floured hands, roll out the dough into thin sausages (about 1.5cm / 5/8in thick) Avoid adding extra flour- makes the Gnocci tough! Cut with a sharp knife into little dumplings about 2cm (3/4in) long
Drop Gnocci into boiling water and cook for about 45 seconds until the float to the top. As the bob up, lift them out with a slotted spoon and serve immediately!
This dish is great for kids, especially with a yummy tomato veggie pasta sauce. I make these all the time for the children I look after. They are yummy on their own (cold or hot!) and make great finger food for younger children :)