From issue 55.
Recipes and styling Jane Lyons.
Nothing says comfort like a delicious bowl of Italian fare.
This may sound fiddly but it really is simple and so satisfying to make. After you’ve made it once, you can have fun playing around with different flavours to accompany the gnocchi. The rye flour can easily be replaced with gluten-free flour.
Serves 4
Gnocchi
- 500g ricotta
- 1 tbsp sea salt
- 150g parmesan, grated
- zest of one lemon
- 150g organic rye flour, plus extra for rolling
Herb butter
- 100g salted butter
- 1 cup fresh herbs (I used thyme and sage)
- 1 tsp cracked black pepper
Zucchini ribbons
- 1/2 cup zucchini, cut into thin ribbons
- juice of one lemon
- 50g parmesan, grated, to serve
- 4 soft-boiled or poached eggs, to serve (optional)
To make the gnocchi, place ricotta, salt, parmesan and lemon zest in a food processor. Blend until smooth. Put into a bowl and fold through rye flour until just combined. On a floured surface, cut mixture into quarters. Using your hands, roll each quarter into a long, thin log, about 1.5cm thick. You may need to add flour to prevent stickiness. Cut logs into 2cm pieces. Place on baking paper and cover until ready to use.
Bring a large pot of salted water to the boil. Meanwhile, place zucchini ribbons and lemon juice in a small bowl and stir to combine. Set aside. Once the water is boiling, drop in gnocchi and cook for 40-50 seconds. As the gnocchi rise to the surface, remove them with a slotted spoon and place on a large dish.
Melt butter in a heavy-bottomed saucepan over a medium heat. Continue to cook at a low heat until the butter starts to brown and has a nutty smell. Add herbs and pepper and cook over a low heat for 5 minutes. Add gnocchi to pan and cook for 10 minutes, stirring.
Serve with grated parmesan and lemony zucchini ribbons. Add a soft- boiled or poached egg to each serving, if desired.
