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You are here: Home / Pasta / Ricotta Gnocchi with Scampi Tails

Ricotta Gnocchi with Scampi Tails

March 11, 2014 by admin Leave a Comment

ricotta-gnocchi

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.

scampiscampi-gnocchi

 

Filed Under: Pasta, Seafood

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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