- 150g pasta flour (tipo 00)
- 500g strained ricotta
- 1 teaspoon sea salt
- 1 teaspoon nutmeg
- 1 egg
- ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
- 8 fresh sage leaves
- 1 clove garlic, diced
- 10 walnuts, chopped
- parmesan, to serve
1. Spread half the flour on to work bench in a rough circle, crumble ricotta on top. Sprinkle over salt and nutmeg.
2. Gently gather ricotta into a mound; picking up flour with it. Make a well in the middle and add the egg. Use a folk to work the egg carefully in to the flour and ricotta, until it has become a rough dough.
3. Gently knead the dough, adding more flour as needed until you have a smooth dough. Once smooth, wrap in cling wrap and place in fridge for at least an hour.
4. After dough is rested, lightly flour work bench with flour; have a light floured tray close by also. Unwrap dough and shape in to a 2.5 cm thick circle, then divide this in to quarter.
5. Roll the quarters in to a 1.5 cm thick log, and then cut them into 2.5 cm pieces; place on the tray. Continue with remaining dough.
6. To cook, bring a large pot of water to boiling, and drop in gnocchi; cook for around two minutes. This will need to be done in batched.
7. While gnocchi is cooking, heat Cobram Estate Robust Extra Virgin Olive Oil in a large fry pan on a medium heat, once hot add in sage leaves and allow them to sizzle for a couple of minutes. Turn down heat; add garlic.
8. As the gnocchi becomes ready, transfer it in to the fry pan with the oil and sage.
9. Continue until all gnocchi is added and well coated, add in chopped walnuts and serve with a shaving of parmesan cheese.