Ricotta Gnocchi, Kale & Quail Eggs - Cuisine Magazine - From New Zealand to the World

Ricotta Gnocchi, Kale & Quail Eggs - Cuisine Magazine - From New Zealand to the World

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Ingredients

  • 600g firm ricotta
  • 100g grated parmesan
  • 1 egg plus 2 egg yolks
  • 170g standard flour
  • zest of 1 lemon
  • 20g butter
  • 2 cloves garlic, finely chopped
  • 400ml milk
  • 3-4 grates of nutmeg
  • 200g baby kale leaves
  • 16 quail eggs

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