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Ricotta Gnocchi with Napolitana Sauce

Ricotta Gnocchi with Napolitana Sauce

SERVES
4
COOK TIME
5
PREP TIME
30
DIFFICULTY
Easy
Tags Family, Kids, Vegetarian
Collections Featured Recipe, Quick & Easy

INGREDIENTS

  • 500 g fresh ricotta
  • 1 cup grated parmesan
  • 2 extra-large eggs
  • 1/2 tsp finely grated lemon zest
  • 2 tbsp basil leaves finely chopped
  • 1 cup plain flour
  • salt & pepper
  • 500 g Napolitana pasta sauce
  • To serve
  • baby basil leaves

METHOD

  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.
Click here to view our 'how to' video

Print Recipe
Ricotta Gnocchi with Napolitana Sauce
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Course Dinner, Lunch
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Recipe Notes
  1. Line a sieve with kitchen paper and drain ricotta, pressing down gently with extra kitchen paper, to help absorb any additional moisture.
  2. In a large mixing bowl combine ricotta, ¾ cup parmesan, yolks, zest, basil, salt and pepper, stirring until well combined. Add flour and gently knead mixture to a smooth dough, on a clean lightly floured surface.
  3. Evenly divide dough into four pieces and roll each into 2cm wide sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.
  4. To shape gnocchi, use a fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.
  5. Heat napolitana pasta sauce in a large saucepan, over a medium heat.
  6. To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove gnocchi from pan and add to sauce, tossing gently to coat.
  7. To serve, sprinkle over basil leaves and remaining parmesan.

Click here to view our 'how to' video

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Chocolate, Beetroot & Walnut Brownies

Chocolate, Beetroot & Walnut Brownies

SERVES
16
COOK TIME
45
PREP TIME
20
DIFFICULTY
Easy
Tags brownies, Chocolate
Collections -

INGREDIENTS

  • 220g beetroot
  • 250g unsalted butter diced
  • 180g dark chocolate (70% cocoa solids), roughly chopped
  • 2 tsp orange zest finely grated
  • 250g rapadura sugar or light brown sugar
  • 3 extra-large eggs lightly beaten
  • 1 cup whole meal plain flour sifted
  • 1/4 cup coca sifted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup walnuts chopped

METHOD

Method
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
  2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
  3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
  4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
  5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
  6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
  7. Remove from oven and allow to cool completely before cutting.

Print Recipe
Chocolate, Beetroot & Walnut Brownies
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Recipe Notes

Method

  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
  2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
  3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
  4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
  5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
  6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
  7. Remove from oven and allow to cool completely before cutting.
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