Open Today: 7:00 am - 5:30 pm
OPENING HOURS
Tuesday: 7:00 am - 5:30 pm
Wednesday: 9:00 am - 5:30 pm *
Thursday: 9:00 am - 5:30 pm
Friday: 7:00 am - 8:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday & Monday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000

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

Share this Recipe