Ingredients
250g ricotta
1/4 finely grated Parmegiano Reggiano plus 1/4 cup extra for sprinkling
1/4 cup flour
1 egg
2 tablespoons Fresh chives plus extra for decorating
salt and pepper
35g butter plus 15grams extra for dotting
Instructions
1. Brush a baking dish with butter and bring a pot of water to the boil. Preheat oven to 190C.
2.Mix the ricotta, reggiano, flour and egg in a
bowl and snip some chives so that it is speckled green. Season with salt
and pepper. Shape into a gnocchi shape between two teaspoons.
3. Turn down the water until it is a gentle
rolling boil. Drop 6 at a time in the water and wait til they float to
the top (a minute or two). Using a slotted spoon drain all of the water
and place on buttered baking dish. Top with extra reggiano and dot with
the 15g of butter.
4. Bake in oven for 15-20 minutes until it becomes crispy at the top
5. Meanwhile, brown butter until it becomes
nuttily fragrant. The easiest way is to heat a small saucepan until
medium hot and add butter, it will foam up and become very quickly
browned. Serve browned butter lightly drizzled over the gnocchi and snip
extra chives and salt flakes to dress.
