Home made gnocchi
Ricotta and Parmesan cheese gnocchi
7 oz. all purpose flour
2 lemon zest
½ tsp. salt
2 cups ricotta cheese
2 whole eggs
1 c. grated Parmesan cheese
Combine flour, Parmesan cheese,
lemon zest and salt in a large bowl.
Add ricotta and egg. Combine will
with fingers until the dough just comes
together (don’t overwork the dough).
Pull the dough into one-foot long,
one-inch diameter, rolls.
Flour as needed to keep from sticking,
then let rest for 5 minutes. Cut the rolls
with a fork into 1 ½ inch pieces.
Sauce
24 gnocchi pieces
2 oz roasted mushrooms
1 oz English peas
2 oz Otter Cove Chardonnay
3 fresh parsley sprig
1 oz butter
fresh basil
Parmesan cheese
Boil the gnocchi over medium heat
for two minutes. Drain the water and let
sit for a minute. In a saucepan melt butter
then add mushrooms and peas. Stir the
ingredients then add the Chardonnay. Let
if simmer for couple minutes then add in
the gnocchi. Stir lightly then add parsley.
Plate, then add basil and Parmesan cheese.
