It's not quite a gnudi as I used the original Donna Hay basic gnocchi recipe which contains flour. Gnudi traditionally contain little or no flour. Read more about the difference here .
I started with the basic gnocchi recipe from Donna
500 grams(1 lb) fresh ricotta cheese
1/2 cup finely grated Parmesan cheese
2 eggs, lightly beaten
1 cup plain all-purpose flour
sea salt and cracked black pepper
Place
the ricotta, Parmesan, eggs, flour, salt and pepper in a bowl and mix
well to combine. Turn out the mixture on a lightly floured surface and
roll into 4 15cm (6 in)long ropes. Cut into 2cm (3/4 in) lengths and
press lightly with the back of a fork.
Then I switched to my adaptation of the gnudi method from the Spotted Pig which is in the latest Delicious magazine.
Pour a thin layer of semolina flour in a shallow baking dish. Roll teaspoonsful of dough into balls and drop onto the flour. Refrigerate for several hours uncovered. (True gnudi are tablespoon size)
Place 60 grams butter in a fry pan over medium heat and cook for two minutes or until foaming. Add sage leaves and fry until crisp and butter is golden brown and nutty smelling. Remove from the heat, use a slotted spoon to transfer the leaves to a paper towel and reserve the brown butter in a bowl.
Place in a large saucepan of salted water over high heat. Bring to a boil and cook the gnocchi in batches for 2-3 minutes or until cooked through. They will rise to the top when cooked. Remove with slotted spoon and drain on paper towels.
Reserve a half cup water and place in a large fry pan with another 60 grams butter.
Gently transfer the cooked gnocchi to the fry pan and cook for 1 - 2 minutes or until liquid reduces a little. Add a tablespoon grated Parmesan to pan and shake pan to combine and cook for 30 seconds or until sauce is a coating consistency.
Transfer gnocchi to plates and drizzle with sauce. Drizzle reserved brown butter over and top with the sage leaves. I was unable to get sage leaves so used garlic chives.
They were sensational. The gnocchi were as light as a feather. This is a much easier way to make gnocchi than rolling dough into ropes and cutting off lengths. I didn't bother marking them with a fork.
