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These ricotta cheese gnocchi are the altogether lighter, quicker and much more simple brethren of potato gnocchi served with a caper butter sauce…
Ingredients [ For 2 to 3 people ] [ Preparation time : 12 minute – Cooking time : 18 minutes ]
For The Gnocchi
- 175 g Ricotta Cheese.
- 1 Egg.
- 1 Egg Yolk.
- 40 g Parmesan Cheese: Grated.
- 1 Cloves Garlic, Mashed.
- 125 g Plain Flour, Plus extra for dusting.
For The Caper Butter Sauce
- 35 g Shallot, finely diced.
- 2 Anchovy fillets, finely sliced.
- 50 g Butter.
- 50 g Capers, I like to use larger capers.
- 1 Tbsp Lemon Juice.
- 10 g Chives. Snipped.
Mix together all of the ingredients for the Gnocchi to form a light dough making sure to just bring together and do not work too hard.
Separate out the dough into 3 or 4 balls and roll each one into 20-25mm diameter sausages on a floured surface.
Cut these sausages into 25mm lengths, this should give you pillow shaped gnocchi.
Melt the butter in a large frying pan over a medium heat and when melted add in the anchovies and shallot and saute for 5 minutes.
Bring a large pan of salted water to the boil and drop in the gnocchi and cook until they float which should take 2-3 minutes. (Put these in 3 minutes after you have started the shallots).
Now add the lemon juice and capers to the butter.
Now you should be able to drain your gnocchi and add to the pan with the butter sauce along with most of the chives, reserving a few to add later.