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Saturday, October 12, 2013

Zucchini & Ricotta Gnocchi

Zucchini and Ricotta Gnocchi
Its not as hard as it appears really. If you can make a dough you can make Gnocchi. Its just getting the flour mix right not too much it tastes floury, tastes tough or falls apart when cooked or too little it doesn't bind or is too sticky.  You'll be right add a little at a time and it'll be fine.


4 cups Zucchini, grated
1/4 cup chopped herbs ( I use mostly Basil, Chives and Parsley from my garden but you can use whatever you prefer)
2 teaspoons lemon zest (optional)
500grams Ricotta
2 egg yolks
1/4 cup (parmesan), finely
1 cup flour (about you may need a little more)
2 teaspoon smoked Paprika (Its not hot at all)

Grate the Zucchini, Salt it well and then leave to drain in a colander for a good twenty minutes, squeeze out as much liquid as possible. It is important to get all the moisture out so it be thorough.

Mix the Zucchini, Herb, Lemon, Ricotta, Egg, Paprika and Cheese then mix in enough flour to form a dough that is not too sticky to work with. Getting the balance can be tricky just add a bit at a time.
The idea is to use just enough flour so its not sticky but enough so it holds and not too much so it falls apart when cooking.  Its hard to say exactly how much flour because it depends on your ricotta and moisture in your Zucchini but i think i've made it sound very difficult its not you'll be right :)

Take handfuls of the dough and roll into 1 inch thick strings then chop into 1 inch pieces.
I use a mat or chopping board and flour it really lightly just so it doesn't stick to the board. Tyr and use your fingers only to roll it out lightly.  

In a large saucepan of boiling hot water test your Gnocchi to see if it holds when cooked.
Cook the Gnocchi in boiling water until it floats, remove and enjoy in your favourite sauce.

Simple is best i think when you have such beautiful flavour Gnocchi.  A plain butter sauce or simple tomato. Whatever you like :)


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