{"id":1602,"date":"2022-11-01T01:29:36","date_gmt":"2022-11-01T01:29:36","guid":{"rendered":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/?p=1602"},"modified":"2022-11-01T01:29:36","modified_gmt":"2022-11-01T01:29:36","slug":"make-it-at-home-ricotta-gnocchi","status":"publish","type":"post","link":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/2022\/11\/01\/make-it-at-home-ricotta-gnocchi\/","title":{"rendered":"Make it at home: Ricotta Gnocchi\u00a0"},"content":{"rendered":"

A lighter and more delicate flavour than a potato gnocchi, try this simple and delicious ricotta recipe \u2013 with bonus points if using your own homemade ricotta!\u00a0<\/span><\/p>\n

You will need:\u00a0<\/span><\/p>\n

500 g (2 cups) of fresh Ricotta cheese\u00a0<\/span><\/p>\n

300 g (2 \u00bc cups) of all purpose flour\u00a0<\/span><\/p>\n

2 medium eggs\u00a0<\/span><\/p>\n

110 g (1 cup) of grated Parmigiano Cheese\u00a0<\/span><\/p>\n

Pinch of salt.<\/span><\/p>\n

How to make it<\/span><\/i>\u00a0<\/span><\/p>\n

    \n
  1. In a large bowl, mix the ricotta with the eggs until you get a cream.\u00a0<\/span><\/li>\n
  2. Add the grated Parmigiano cheese and a pinch of salt and mix well.\u00a0<\/span><\/li>\n
  3. Add the flour a little at a time. Mix well until the mixture is compact but soft.\u00a0<\/span><\/li>\n
  4. Transfer the mixture to a pastry board, dust with flour and knead it for a minute to form a loaf.\u00a0<\/span><\/li>\n
  5. Cut a small handful of the dough, then use your hands to make a long roll of dough as thick as a finger.\u00a0<\/span><\/li>\n
  6. Cut the roll every 2cm to form your gnocchi pieces, lightly dusting with flour as you cut them. This will keep the gnocchi from sticking to each other.\u00a0<\/span><\/li>\n
  7. Repeat until all dough is prepared into gnocchi pieces.\u00a0<\/span><\/li>\n<\/ol>\n

    How to cook it<\/span><\/i><\/p>\n

      \n
    1. Bring a large pot of salty water to the boil.\u00a0<\/span><\/li>\n
    2. Remove excess flour and place a few gnocchi pieces at a time into the boiling water.\u00a0<\/span><\/li>\n
    3. When the gnocchi come to the surface, they are cooked.\u00a0<\/span><\/li>\n
    4. Remove with a slotted spoon and repeat until all gnocchi pieces are cooked.\u00a0<\/span><\/li>\n<\/ol>\n

      Enjoy your cooked ricotta gnocchi with your favourite sauce. We recommend keeping it simple with a sage butter, tomato or pesto sauce; however, it is equally delicious with a richer bolognaise or cheese fondue.\u00a0<\/span><\/p>\n

      Kathy and Rosie<\/span><\/i>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

      A lighter and more delicate flavour than a potato gnocchi, try this simple and delicious ricotta recipe \u2013 with bonus points if using your own homemade ricotta!\u00a0 You will need:\u00a0 500 g (2 cups) of fresh Ricotta cheese\u00a0 300 g (2 \u00bc cups) of all purpose flour\u00a0 2 medium eggs\u00a0 110 g (1 cup) of […]<\/p>\n","protected":false},"author":8,"featured_media":1603,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"Kangaroo Valley Voice","distributor_original_site_url":"https:\/\/kangaroovalley.nsw.au\/valleyvoice","push-errors":false,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/comments?post=1602"}],"version-history":[{"count":1,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1602\/revisions"}],"predecessor-version":[{"id":1604,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1602\/revisions\/1604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/media\/1603"}],"wp:attachment":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/media?parent=1602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/categories?post=1602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/tags?post=1602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}