Fonterra Food Services
Ricotta and Herb Gnocchi with Asparagus
50g Western Star Butter
1 onion, chopped
2 cloves garlic, crushed
700g bottle italian tomato cooking sauce
salt and freshly ground black pepper, to taste
250g Perfect Italiano Grated Parmesan
500g potatoes, peeled, cooked and mashed
250g Perfect Italiano Ricotta
2 eggs, lightly beaten
2 tblsp chopped fresh herbs (flat leaf parsley, chives, basil)
freshly grated nutmeg, to taste
200g plain flour
1 bunch asparagus, steamed and cut into 7cm lengths
1/2 bunch fresh basil leaves
olive oil, for drizzling
Western Star Salted ButterPerfect Italiano ParmesanPerfect Italiano Ricotta
Melt butter in a heavy based saucepan, add onion and garlic and cook until softened. Add tomato sauce and cook for 10 minutes, stirring occasionally, until slightly thickened. Season to taste.
Meanwhile, combine half the Perfect Italiano Grated Parmesan with cooled mashed potato, Perfect Italiano Ricotta, eggs, herbs and seasonings. Knead in enough flour to obtain a smooth, non-sticky dough (amount will vary depending on the dryness of potatoes).
Divide dough into 4 equal portions and roll each into a long sausage shape 2cm thick. Cut into 2cm lengths. If desired, gently roll each gnoccho over the back of a fork.
Bring a large saucepan of salted water to the boil and cook gnocchi in batches until they rise to the surface. Toss immediately with hot sauce, asparagus and basil leaves. Serve with remaining Perfect Italiano Grated Parmesan and a drizzle of olive oil.
Tip :
An 800g can of peeled chopped tomatoes which have been pureed can be substituted for the Italian tomato cooking sauce.

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