dreamy ricotta gnocchi by paul jobin and herald on sunday

http://www.pauljobin.co.nz

• By foodie User aspiring chef
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Main Course
• Serves: four

Ingredients

1cup Coarse fresh breadcrumbs - sourdough is great
1/3cup Extra virgin olive oil
3 cloves Garlic, peeled and finely chopped
2 cups Ricotta cheese, ideally hung in wet cloth overnight
1/3 cup Ground almonds
½ cup Plain flour, sifted
1 teaspoon Toasted ground cinnamon
1/3 cup Parmesan, grated
3 Eggs, lightly beaten

Method

Preheat oven to 185ºC. Line a baking tray with nonstick paper
In a bowl, combine the breadcrumbs, olive oil and garlic.
Line an oven tray with nonstick paper, scatter the mixture and bake until golden, stirring occasionally. This pangrattato process takes approx 10–12 minutes.
Place ricotta in a large bowl and stir until smooth.
Add in the almonds, flour, cinnamon, parmesan and eggs, mix until just combined.
Bring a saucepan of water to the boil.
Rub one palm with some olive oil. Place a little of the ricotta mixture in the palm of your hand, then, using a tablespoon, scoop it from your hand and place into the water.
Once gnocchi rises to the surface, remove with a slotted spoon and place onto the tray to cool. To serve, drizzle a little cream over the gnocchi and re-heat in the oven. On warmed plates spoon the gnocchi, seared chicken livers, diced tomato and snipped herbs and a dusting of the pangrattato – Yum!