I should know better than to expect to get any change out of a batch of gnocchi. This recipe was meant to serve four, but my two sons who have hollow legs, managed to polish off the lot between them... along with a baguette and a half each. Looks like I'm having a buttered baguette and for dinner.
Ricotta Gnocchi with Butter Toasted Walnuts and Thyme
adapted from here
Serves 4 hungry people (or 2 bottomless pits)
For the Gnocchi:
500g fresh ricotta, drained
1/2 cup freshly grated Parmesan
2 eggs, beaten
1 cup plain flour
1/2 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
For the Sauce:
45g unsalted butter
1/2 cup walnuts, roughly chopped
1 teaspoon thyme leaves, finely chopped, plus flowers for garnish
Make the Gnocchi:
Put all the ingredients into a bowl and mix to combine. It will come together into a ball of soft dough. Turn the dough out onto a lightly floured work surface and divide into 4 even pieces. Roll each piece into a long, thin sausage shape, about 2 cm in diameter. Cut into 1cm lengths. Lightly roll each dumpling along the tines of a fork to leave indentations. Place the gnocchi onto a floured baking tray and place in the fridge to chill.
Make the Sauce:
Put all the ingredients except the thyme flowers, into a small saucepan. Cook over medium heat until the nuts go golden and smell deliciously toasty. Remove from the heat. Set aside.
Cook the Gnocchi:
Lightly butter a large serving dish. Set aside.
Bring a large pan of water to the boil. Cook the the gnocchi in batches. Drop a few at a time into the boiling water, being careful not to overcrowd the pan. Boil for about 2 -3 minutes, or until they rise to the surface. Remove the with a slotted spoon and put them into the prepared serving dish. Continue until all the gnocchi are cooked.
Once all the gnocchi are cooked, pour the sauce over them and gently stir it through, coating each gnocchi with the buttery sauce. Sprinkle with thyme flowers and serve.