Handmade parmesan gnocchi with salsa verde and ricotta
Hand making your gnocchi is worth the extra little bit of effort. You'll be converted after trying this.
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:
- Potato ricer
- Blender
- Fine-mesh sieve
- Steamer basket
- Pot
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Grater
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
- Stove
Ingredients
- 2 medium waxy potatoes, peeled and chopped
- 4 egg yolks
- ½ tsp ground nutmeg
- ½ cup grated parmesan cheese
- 1½ cups 'OO' flour
- salt flakes and freshly-milled black pepper
- ½ cup vegetable oil
- 1 bunch parsley leaves
- 1 bunch mint leaves
- ½ bunch thyme leaves
- 3 tsp baby capers
- 4 anchovy fillets
- 4 cloves garlic, chopped
- ½ tsp chilli flakes
- finely-grated zest and juice of 1 lemon
- ½ cup extra virgin olive oil
- ½ cup ricotta cheese, crumbled
- shaved parmesan, to garnish
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