Ricotta Gnocchi with Scampi Tails

Thanks to some friends I’ve discovered this simple and tasty way to make gnocchi.

550 ricotta, strained in a cloth
100g “00” flour
1 egg
1/2 tsp fresh grated nutmeg
1 cup grated parmesan cheese
1 handful chopped mixed herbs – basil, thyme, parsley, sage

Mix it all together gently and roll out into sausage shapes about 2.5 cm wide.

Cut into cube-like shapes and roll on a gnocchi paddle or press with a fork. (The recipe made a bit more than double the quantity that you see on the plate.

Cook in boiling water until they rise to the surface.

I served it with garlic scampi tails, a tomato and roast capsicum sauces and some fried haloumi cubes. Brilliant.