Ricotta gnocchi with chorizo and saffron cream
Light and delicate ricotta gnocchi are perfectly paired with subtle saffron and a hint of garden fresh dill.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fast-ed.com.au.
Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Slotted spoon
- Colander
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
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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