A few chopped fresh basil or sage leaves can be added to the chives Try fontina cheese in place of blue cheese Il has a buttery nutty taste

26 oz. (750 g) fresh ricotta 3Ia cup (185 g) grated parmesan

2 small eggs

7« cup (115 g) plain flour 1 cup (60 g) finely chopped fresh chives 1 tablespoon butter, melted 1 cup (250 ml) cream 37; oz. (100 g) blue cheese, crumbled 6 slices prosciutto (about 60 g), torn into strips

3 tablespoons chopped fresh chives

1 Preheat oven to 350°F (180°C|. Place ricotta, parmesan, eggs, flour and chives in medium bowl; season to taste. Using wooden spoon, mix until well combined.

2 Bring large saucepan of water to the boil then reduce heat to simmer. Using two spoons, shape spoonfuls of mixture into ovals and drop into simmering water; cook 4 to 5 minutes, or until gnocchi float to surface. Remove gnocchi place on absorbent paper. Repeat with remaining mixture, in batches, avoiding overfilling saucepan.

3 Lightly grease shallow ovenproof dish with melted butter; place gnocchi in dish.

4 Combine cream, blue cheese and prosciutto in medium bowl. Pour over gnocchi, then bake 10 to 12 minutes, or until gnocchi is lightly browned. Serve gnocchi warm, with green salad.

SERVES 6

Preparation 30 minutes Cooking 30 minutes

Combine cream, blue cheese and prosciutto and pour over gnocchi.

Scoop gnocchi from pan with a slotted spoon; drain on paper towels.

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