This homemade ricotta gnocchi is surprisingly easy to make, not to mention oh so tender and tasty!
Using ricotta instead of potatoes is a quicker, easier option that tastes just as good.
These delicate gnocchi are delicious lightly sautéed in a brown butter sauce. Serve on fresh peppery rocket and top with pan fried fish, cherry tomatoes, sliced almonds and a little extra parmesan.
This meal is definitely a touch gourmet. You can make the gnocchi in advance and freeze until required, making it a super easy option for serving to guests.
PRINT RECIPE PDF
This homemade ricotta gnocchi is surprisingly easy, not to mention oh so tender and tasty! Serve in a brown butter sauce with delicate pan fried fish.
Drain any excess liquid from ricotta. Stir ricotta and yolks together in a large bowl. Add flour, parmesan, oregano, salt and pepper. Mix until combined (avoid over-mixing). Dough should feel a little sticky.
Transfer dough to a lightly floured surface. Sprinkle with a little extra flour and pat into a round disc. Cut into 8 wedges. Roll each piece into a long, thin log, about 1.5cm / 0.6in diameter. Cut each log into individual bite-sized gnocchi. Lightly dust with more flour and gently toss (helps prevent them sticking together). Crush garlic.
PREPARE SERVING INGREDIENTS
Divide rocket between individual serving bowls. Cut tomatoes in half.
COOK FISH AND ALMONDS
Preheat oven to 100ºC (210ºF) fan bake. Season fish with salt and pepper. Press into flour to coat.
Heat a large frying pan on medium-high. Toast almonds. Remove into a bowl. Add oil and butter to pan. When butter is melted and bubbling, fry fish for 2-3 minutes each side, until cooked through. Transfer to an oven-safe dish and place in oven to keep warm.
Bring a large saucepan of water to the boil. Melt butter on medium heat in same pan used to cook fish. Add garlic and lemon zest and cook until butter is light brown (be careful not to burn). At the same time, add gnocchi to saucepan of boiling water and cook until they rise to the surface (this should only take a minute). Use a slotted spoon to remove from the saucepan and place in the brown butter. Toss gnocchi in the butter and cook for 1-2 minutes. Season to taste with salt and pepper.
Divide gnocchi between prepared serving bowls. Top with fish, tomatoes and almonds. Sprinkle parmesan over the top and spoon over any extra sauce from pan. Serve with wedges of the zested lemon, if you like.
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: Use plain gluten-free flour (both for the gnocchi and the fish).
INGREDIENT SWAPS / NOTES: A firmer fish is better for this recipe than one that flakes apart easily. I like using lemon fish. If you don’t like fish, try thickly sliced chorizo or salami instead. Skip the flouring step, but you can still pan fry and keep warm in the oven.
BULK IT UP: This meal is delicious served with fresh crusty bread.
STORING AND REHEATING: Store individual portions of the cooked gnocchi, fish and parmesan in containers in the fridge. Reheat in the microwave for an easy lunch. Add rocket, tomatoes and almonds just before serving.
Uncooked gnocchi can be frozen (this is the best way to store it). Cook straight from frozen (they will take an extra minute or two to rise to the surface) for a super easy meal. You’ll get best results if you flash freeze the gnocchi in a single layer first, then transfer to a resealable bag or container. I never have enough room in the freezer to do that, so I usually just place the gnocchi straight in a container or bag (they just tend to stick together a little more)!