Poultry Recipes - RICOTTA GNOCCHETTI

Ingredients

• 3/4 lb (340g) dry ricotta cheese

• 1 1/4 cups (310ml) all-purpose flour

• 3 tbsp (45ml) fine white bread crumbs

• 1 1/2 cups (375ml) grated parmesan cheese

• 2 eggs plus 2 egg yolks, beaten together

• salt, white pepper and nutmeg

• 1/3 cup (85ml) butter

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Method:

1. In a bowl combine ricotta, flour, bread crumbs, half the Parmesan and eggs. Add a pinch each of the seasonings and blend to form a smooth dough that is dry to the touch. It may be necessary to add a little more flour or a few drops of milk to get the right balance, depending on the moistness of the ricotta.

2. Knead the dough well, then let it rest, loosely covered, for 15 minutes. Using your hands, roll the dough into two or three long rapes, 1/2 inch (1cm) in diameter. Again let it rest for 15minutes before slicing.

3. Cook gnocchi in boiling unsalted water for 3 minutes. In the meantime melt butter and cook over low heat until golden brown. Drain gnocchi and pile on a warm serving plate. Pour butter over gnocchi and sprinkle with remaining Parmesan before serving.