Homemade Gnocchi

Chef: Emma Wan

Prep Time: 20 minutes

Total Time: 40 minutes

Servings: 2-3

Level of Difficulty: Medium

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Homemade gnocchi with vibrant beetroot pesto sauce and roasted goat cheese is not only a treat for your eyes, it's also a simple delicacy that can be made with little effort but so rewarding when you cook it for your loved one

Ingredients:

• 150 gr wallaby or other t55 flour

• 225 gr full milk

• 50 gr Butter, plus more for serving

• 5 gr salt flakes

• 1 gr black pepper freshly milled

• 0.5 gr nutmeg, grated

• 150 gr eggs (about 3 medium)

• 75 gr ricotta

• 75 gr parmesan, grated

• oil as needed

Equipment:

• Sieve

• Cooking pot

• scraper

• mixing bowl

• sharp knife

• sheet tray

• strainer

• Mixer / blender

• fry pan

Steps:

1. Sift the flour, then in a pot over medium heat, combine the butter and milk and heat until just boiling, making sure the butter is fully melted

2. Add the sifted flour to the milk mixture, and stir vigorously with a scraper. The mixture will start to ball up and pull cleanly away from the sides of the pot

3. Reduce heat and cook for an additional 4 minutes to cook the starch in the flour. Transfer the heated mixture to a mixing bowl

4. Add salt, pepper, and nutmeg. Mixing the dough, and slowly add in the eggs, completely incorporating them into the dough

5. Once eggs are mixed in, add the parmesan and ricotta cheese, then continue mixing until homogenous. Transfer the entire mixture to a piping bag fitted with a large, round tip

6. Fill a large pot will water and bring it to a boil. Working in batches, pipe and cut the gnocchi with a sharp knife into the boiling water a few at a time, remember to drip the blade in the water after each slice, to prevent sticking

7. Cook for a few minutes until gnocchi start to float on the top of the water

8. Take out the gnocchi with a strainer then place them on an oiled sheet tray, and save some of the magic noodle water for your sauce of choice!