Recipe of the week: Ricotta Gnocchi and Rocket Pesto
Alexandra Blagdon, seasonal chef for Morgan Jupe, shares some of her top recipes from the chalet kitchen so you can recreate the mountain magic.
This week we’re turning our attention from the piste to pasta with Alex’s first recipe of the week: Ricotta Gnocchi and Rocket Pesto.
Gnocchi has to be one of the easiest pastas out there. Traditionally it’s made with potatoes but Alex is hooked on Ricotta Gnocchi after Lori McCarthy from Cod Sounds (Newfoundland) first introduced her. https://www.codsounds.ca
Alex has been teaching pasta classes with Lori and loves this recipe because it’s so simple and delicate. With just five ingredients and three simple steps it’s impossible to forget!
- 1 cup of flour
- 1 cup of ricotta (hung in a cheese-cloth for an hour)
- 1 egg
- 1 cup of parmesan cheese, grated
- pinch of salt
Use a fork to mix together the ricotta, egg, parmesan and flour until the consistency becomes that of a wet, sticky ball of dough.
Cover it with cling film and let the dough rest in the fridge for one hour.
Divide the dough into four pieces, sprinkle with flour and then lightly roll the dough using both hands until it looks like a long piece of rope. Using a knife, cut the dough into one centimetre pieces. Dust the gnocchi with flour so they don’t stick together.
Alex’s Top Tip: It’s always good to have some of your homemade gnocchi in the freezer, ready for an impromptu party. Line a tray with baking paper, evenly spread the gnocchi out and freeze. Once they’re frozen, you can place them into plastic containers and store them in the freezer until needed.
To cook: drop handfuls of the dough pieces into a pot of heavily salted, boiling water. Continue to add a handful at a time until you reach the required amount. Watch them rise to the surface, and they’re done!
Scoop them out and serve with butter and cheese or add your favourite sauce, like Alex’s rocket-lime pesto.
- 1 handful of rocket
- 1 cup of parmesan
- 1/4 cup toasted pine nuts or almonds
- 1 lime (zest and juice)
Place all of the ingredients into a food processor and pulse until you’ve reached desired consistency. Having the pesto a little chunky adds a great texture and depth to the dish. (Alex sometimes adds parmesan chips, her guilty pleasure!)
To create Alex’s terrifyingly tasty chips, preheat the oven to 200º, then place a heaped tablespoon of grated parmesan onto a lined baking tray and lightly pat it down so it makes a circle. Be careful, too much cheese and it won’t crisp; it will become chewy and tough!
Cook for approximately five minutes or until golden brown and bubbling. Remove and put aside until they are cool enough to handle. Flip/turnover the disks of cheese and pop them back in the oven for two-four minutes or until they are golden on the other side.
Place layers of kitchen paper between the chips and store in air-tight containers. These golden beauties can be sprinkled on salads, pastas, soups and more!