Ricotta Gnocchi served with braised Leeks
250g fresh Ricotta (not ricotta spread)
50g Plain flour
½ cup grated parmesan cheese
2 sage leaves
Orange rind to taste
Combine all of the gnocchi ingredients, season and gently mix, without overworking the gnocchi
Tip out onto a lightly floured surface and cut into 4 sections
Roll each section into a sausage 1 cm thick, cut into pieces.
Remove onto a lightly floured tray.
Bring a large pot of salted water to boil.
Cook gnocchi in boiling water, remove each one as it rises to the surface.
Heat butter in pan, add gnocchi and colour gently, add cream and heat gnocchi through
Serve garnished with sage and orange zest.
If Ricotta spread is used, you will need to increase the amount of flour to 150g.
1 leek, thinly sliced
2 apples peeled, cored and sliced
Heat butter gently and add apples and leeks
Cook for 15 minutes until soft then add sultanas
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
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