Ricotta gnocchi with chorizo and saffron cream
1 Combine the ricotta, eggs, four and salt in a large bowl and mix gently until smooth. Drop tablespoon amounts into a large saucepan of rapidly-boiling
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Slotted spoon
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
- Ladle
Ingredients
- 2 cups full cream ricotta cheese
- 2 eggs
- 1½ cups plain flour
- 2 tsp fine salt
- 1 chorizo sausage, finely diced
- 2 Tbsp extra virgin olive oil
- 2 white onions, sliced
- 4 cloves garlic, sliced
- pinch saffron threads, soaked in water
- ½ cup chicken stock
- 200ml cream
- sea salt flakes and freshly-milled black pepper
- ¼ bunch dill sprigs
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