Tuesday, 21 February 2017

Ricotta Gnocchi in tomato sauce with parmesan cheese

Ricotta Gnocchi with Tomato Sauce and Parmesan Cheese
It is the simple things in life which often give us the most pleasure, like walking on the beach, singing along to music or watching a magnificent thunderstorm roll in ....

Eating Ricotta Gnocchi is like having a chat with an old friend who is comfortable and familiar.

We had a visit from some lovely friends who were visiting from France last Saturday night.  We dined at a local Thai Restaurant as they had never eaten Thai food before but thankfully they enjoyed the meal and not a grain of rice was left behind.

 
Then we went to our house for coffee, liquer shots and copious amounts of green tea.
  
Shortly after coffee a lightening storm came over accompanied by gentle drizzle of rain and our guests were so excited they kept taking videos and photographs as their storms are very different to our own storms.

It reminds me how we take the smallest things for granted which really give us great pleasure.


 

Whilst grocery shopping on the weekend I saw a 1 kilo tub of ricotta and immediately thought to have ricotta gnocchi.          

Although ricotta is easy enough to make yourself sometimes ready made is convenient and saves time.

This wholesome meal is always appreciated in our house.




~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ricotta Gnocchi

500g fresh ricotta
2 eggs
1/2 cup freshly grated parmesan cheese
1 cup flour
salt and pepper to taste

In a large bowl mix everything together gently until combined.
Divide mixture into 4 rounds.
On a lightly floured surface take 1round and roll into a log shape 20cm long.
Cut into 2cm lengths and light press with a floured fork to make a light pattern.
Place onto lightly floured large plate.
When you have completed rolling all of the gnocchi dough cover and place in fridge for at least 1 hour.  You can leave overnight if you plan to cook it the next day.
Bring a large pan of salted water to the boil and gently drop in about 1/4 of the mixture, cook for 3 -4 minutes.  They will rise to the top of the water.  Gently scoop out with a sieve and place in a warm serving bowl while you cook the remaining gnocchi.
Drizzle over your favourite freshly made tomato passata and sprinkle with sliced parmesan.
Serve with a fresh garden salad and a loaf of crusty bread.
Bellissimo!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tell me, what's your favourite homely meal and what are the simple pleasures that you really enjoy?

Buon appetito, enjoy Merryn xx

14 comments:

  1. I have never tasted riccota gnocchi...they look so delicious with tomato sauce and Parm.

    ReplyDelete
    Replies
    1. Thanks Angie these are light and delicious :D

      Delete
  2. This looks spectacular! And an interesting recipe -- usually when I use ricotta in gnocchi, I'll use ricotta in place of flour and keep the potatoes. This look much better than what I do! Thanks.

    ReplyDelete
    Replies
    1. That is an interesting idea I havent tried combining potato and ricotta for gnocchi. We never stop learning :D

      Delete
  3. Looks so yummy and delicious!! I am gonna try this out this weekend :)

    ReplyDelete
    Replies
    1. Thanks Sharmila this is a lovely dish :)

      Delete
  4. I guess we really do take Thai restaurants for granted here whereas in other countries they aren't as common!

    ReplyDelete
    Replies
    1. So true Lorraine, our guests were delighted although they don't have as much chilli as we like to consume :)

      Delete
  5. Any Italian meal is my favourite! I love ricotta gnocchi and should make it more often :)

    ReplyDelete
    Replies
    1. It is a classic and always welcome Tandy :D

      Delete
  6. Love gnocchi, especially ricotta. Will have to try your recipe, your dish looks delicious. Thai food is always good.

    ReplyDelete
    Replies
    1. Thank you it is a simple but amazing dish. We love Thai food as well, the spicier the better :D

      Delete
  7. Looks amazing! Love this with tons of parmesan cheese

    ReplyDelete
    Replies
    1. Thanks Raymund it is tasty but will always be definitely better with loads of parmesan cheese 8)

      Delete