April 23, 2006

Homemade ricotta gnocchi

In the evening my housemates and I were still stuffed from our weekly Sunday dim-sum brunch at Kam Fook Westfield, Bondi (they serve the best prawn dumplings-'Har gow', egg tarts, and particularly on Sunday they have my favourite grass jelly desert with watermelon pieces!). I decided to make a simple and light dinner; ricotta gnocchi laid on a bed of aubergine (brinjal) and bacon cooked in a tomatoe base pasta sauce. The gnocchi was fairly simple to make, and it went well with the sauce as it absorbs alot of flavour. Here is my recipe for approximately 4 people;
250g ricotta cheese
1/4 grated parmesan
1 egg lightly beaten
3/4 cup plain flour
1 tbsp parsley flakes
2 pinches of sea salt (I used Maldon sea salt)
and cracked pepper to taste
Mix everything in a large bowl until well combined, lightly flour a flat workspace and roll into a long rope, Cut into 1cm chunks and press top with a fork( dab the fork into flour before pressing). Cook in salted boiling water (as you would for pasta) for 1-2 minutes or until the gnocchi rises up to the surface. Cook in batches- do not overcrowd the pot. Serve with your favorite sauce combinations and sprinkle some grated parmesan on top!For desert, I made a nice tangy rhubarb compote with cinnamon,nutmeg and brown sugar , covered in with a thin layer of vanilla yogurt and drizzled fresh Canadian maple syrup on top~!! Sounds so easy and simple, and its simply YUM!!!...try making it with berries if rhubarb is hard to find.


Anonymous said...

yin try this with your flip pan.
5 or 6 wings
clean and trim off visible fats
wipe very dry with kitchen towels.
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp salt or to taste
1/4 tsp pepper
2 tbsp honey
1 tbsp ginger juice
1/2 tsp dark soy sauce
1 tbsp corn oil

1. place chicken in a container
2. pour in the seasoning and tosswell to coat
3. refigerate marinated chicken pieces perferably overnight
4. just before cooking add corn oil to chicken
5. stir well to blend
6. grill oven 200 c for 20=25 mins

note: can also deep fry

Su-Yin -D├ęcorateur said...

yes mommy.... hehe
i've had this recipe for ages mom, I've made it before, turned out well, but i used the grill because it needs less oil that way.
We hardly eat chicken wings or drumsticks at home anymore, because firstly pinky rips out all the skin off the wings (to remove the fat) and eats the tiny shred of meat left on it, and i personally feel thats wasteful. And secondly because wings usually make a single meal for us, and thats not too economical, I usually buy skinless chicken thighs in bulk as our staple meat, which is definately more versatile, I might try this recipe with skinless chicken pieces, but i doubt it will taste the same :(

Anonymous said...

Hello. I have been "very attached" to your blog for sometime already.. very interesting recipes and ideas. May i have a complete recipe for tangy rhubarb? Would love to try out this simple yet delicious dessert.... thank you and keep up the good work!!