Ricotta Gnocchi served with braised Leeks

Ricotta Gnocchi  served with braised Leeks


250g fresh Ricotta (not ricotta spread)

50g Plain flour

½ egg

Pinch nutmeg

½ cup grated parmesan cheese

125ml cream

10g butter

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.

Braised Leeks

1 leek, thinly sliced

50g butter

2 apples peeled, cored and sliced

50g sultanas

Heat butter gently and add apples and leeks

Cook for 15 minutes until soft then add sultanas

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].

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