Ingredients
- 500 gr (2 cup) Fresh Ricotta
- 150 gr (1 cup) grated parmesan cheese
- 100 gr (½ cup) of flour
- 2 egg yolks
- 5 gr (1 tsp) salt
- 1 pinch (¼ tsp) ground pepper
- 40 gr (2 tbsp) butter
- 2 garlic cloves
- 3 sprig (1 tbsp) thyme, picked
- 50 gr (¼ cup) toasted almond
- 6 gr (2 tbsp) tomatoes fillet
- 10 gr (1 tbsp) grated parmesan cheese
Gnocchi
Sauce Ingredients
Makes/serves: 4
Prep Time: 20 mins
Cook Time: 10 mins
Method
Place the ricotta, grated cheese, the flour, the yolk, salt, and pepper in a mixing bowl and mix for a few minutes until combined.
Move the mix in a piping bag with a plain nozzle, start piping the mix on a chopping board getting a tube shape. With a sharp knife cut the log into small gnocchi about 1cm long.
Turn on the smeg combi-steam at 100 degrees full steam. Move the gnocchi onto a perforated tray and steam for 4 minutes.
In a saucepan, let the butter gently melt. Add the thyme and the garlic, followed by the gnocchi. Then add the parmesan cheese and serve them in a pasta bowl. Finish by adding the almond grated parmesan and tomato fillets.
Serve warm.
Recipe presented by Gianni Carrieri using a Smeg Combi-Steam Oven. Shop the Smeg range here.
