Hello! My news? I am back populating this blog with recipes. This week is gnocchi week. And no, I did not stop cooking, more that I did not have the time to organise the photos and write up of the recipes. Today baguettes and chicken liver pates are flying out the door.
And we are on chocolate hangover (for a few days at least) a bit before Easter due to family birthdays.
It is an hazelnut daquoise (i.e.hazelnut meringue biscuit) with a rich chocolate filling.
Our finding: very good albeit in quite small quantities. The filling was too much chocolate to our taste. It looked good anyway!
Recently I discovered ricotta gnocchis. We were already doing regulalry (works well with left over mash) some potato gnocchi (that makes me realise that I need to take some photos next time), now we are also into ricotta gnocchi. Yum, we love them. Easy, quick, good! Try it out HERE.
For the potato gnocchi, you will have to do with my notes for now! See you for now.
Ready, steady, go! Dinner on the table in less than half an hour with those ricotta gnocchis. All you will need is ricotta, a bit of flour and some parmesan or similar cheese. The method is super easy and you can also get help from others, children included. The recipe is fun. In this recipe, I serve them with roasted vegetables. The recipe is inspired from one found on Delicious.
This quantity serves easily 4 people (you could extend it to five).
Ingredients:
For the roasted vegetables:
Tip: here you need to adapt to what you have in your fridge, so don’t hesitate to swap around.
1 or 2 capsicums
1 onion (red or brown)
2 tomatoes cut in quarters or one punnet of cherry tomatoes
1/3 aubergine (eggplant) cut in cubes
2 tablespoons of olive oil
6 garlic cloves unwrapped
For the gnocchi:
500 g of firm ricotta
50 g of grated parmesan (or similar)
80 g of plain flour
To serve (optional) baby bocconcini (or small pieces of mozzarella cheese), a little olive oil, fresh basil or fresh thyme.
Method:
Preheat the oven to 250°C. Peel onions, capsicums, remove seeds, cut in 1 cm thick wedges, and place on the roasting tray. Add garlic, tomatoes, and other prepared vegetables. Add the olive oil. Toss. Crack salt on top. Roast for 10 minutes or until just cooked (then remove from the oven and set aside – keep the oven on).
In a large bowl, combine the ricotta, flour and parmesan. Make a ball. If the ball breaks add a few spoons of water until consistent, if it is too sticky, add a little flour. Divide the ball into four.
Working on a lightly floured kitchen bench, roll each in a long 1-1.5 cm thick log (Tip: a bit like when you made clay pots at high school from rolled clay if you ever did that). Cut each roll every two centimetres.
Boil water in a large saucepan. When the water is boiling add half of the ricotta gnocchi. They will fall at the bottom. With a slotted spoon, remove them from the water as soon as they come up floating to the top and place them over the vegetables.
When all the gnocchis are cooked and placed on the vegetable. Add the fresh thyme, bocconcini/mozzarella, a filet of olive soil and place back in the oven until slightly golden. Remove the ricotta gnocchi from the oven. If using fresh basil rather than thyme, add the basil leaves. Serve.
We were already doing regulalry (works well with left over mash) some potato gnocchi (that makes me realise that I need to take some photos next time), now we are also into ricotta gnocchi. Yum, we love them. Easy, quick, good! Try it out HERE.
on).
Add the fresh thyme, bocconcini/mozzarella, a filet of olive soil and place back in the oven until slightly golden. Remove the ricotta gnocchi from the oven. If using fresh basil rather than thyme, add the basil leaves. Serve.