Recipe courtesy of Chef Joshua Stoddart at Sugo.
Photo by Ingrid Kuenzel
500g all-purpose flour plus some for dusting
2 cloves of garlic sliced thin
1 cup chicken stock
100g Grana Padano or Parmigiano Reggiano
15-20 cherry tomatoes cut in half
10 fresh basil leaves
salt, pepper, olive oil to season
- In a food processor blend the ricotta and egg until smooth. In a mixing bowl combine the flour and a good pinch of salt. Make a well to add your ricotta and egg mixture. With a wooden spoon quickly incorporate all the flour into the ricotta to form a rough dough. Set aside for 5 minutes. Divide the dough into 4 even logs and knead until smooth taking care not to work for too long. Allow to rest covered for at least 15 minutes.
- Cut off manageable segments from each log and roll into long snakes about 1cm in diameter. Continue until you have 4-5 long pieces to work with while dusting heavily with flour once each piece is rolled out. Cut 4-5 pieces at a time into nice square pillow and place onto a baking sheet. At this point you must either cook them straight away or freeze.
- This recipe will make 10 portions. This is a great recipe to do ahead of time and store in the freezer.
- Bring a large pot of water to a boil with plenty of salt.
- Sauté the garlic with a little butter until it loses it’s raw pungency. Add the chicken stock and reduce until there is very little liquid left.
- Cook the gnocchi in boiling water. Gnocchi is done about 1.5 minutes after it all floats to the top. Drain gnocchi and add to the pan, add the cherry tomatoes, basil, butter and cheese.
- Cook lightly until the butter and cheese has melted. Season and serve.