Ingredients
- 300 g ricotta
- 200 plain flour
- 2 eggs
- ½ bunch basil roughly chopped
- 1 tsp salt
- ½ tsp cracked black pepper
- 50 g extra flour for rolling
- Olive oil, to coat
- 50 ml olive oil
- ½ onion finely cut
- 2 cloves crushed garlic
- 100 g blue cheese
- 500 ml cream
- 200 g butternut pumpkin, peeled and grated
- ½ bunch basil roughly chopped
Gnocchi
Sauce
Serves: 8
Prep: 45 mins
Cooking: 20 mins
Difficulty: Easy
Method
Gnocchi
Place all ingredients in a medium mixing bowl and combine.
Set aside for 30 minutes then cut the dough into 4 pieces, lightly flour the bench and roll each piece into 1 cm round logs then cut into 2-3 cm pieces.
Place onto baking paper on the large steamer tray.
Put into the oven on FullSteam for 10 minutes then remove and place on a tray to cool.
Coat with olive oil to prevent sticking.
Sauce
Select induction or FlameSelect® level 8.
Place a large frying pan down and add 50 ml olive oil.
Sauté onions and garlic until lightly coloured then add the blue cheese and cream, increase cooktop to level 9 to bring it to a boil.
Stir constantly until the cheese dissolves then add the grated pumpkin and simmer for a further 5 minutes.
Add the cooked gnocchi, once heated through add the basil.
Stir and serve.
Recipe presented by NEFF.
