The first Daring Cooks challenge was ricotta gnocchi. They were very delicious, I only had a problem with forming. I discovered a method in Robert's blog and I knew that is going to be the solution for my gnocchi problem. He uses a piping bag and cuts the gnocchi with scissors. Great idea! I served herb crusted lamb chops and orange flavoured caramelised chicory among the gnocchi. For the herb crust simply mix the desired herbs with a bit of parmesan, a day old breadcrumbs and season. Fry lamb chops from both sides (I fried among some garlic and thyme), smear mustard on each of them and put the herb mixture on top, then leave the rest of the work for your oven. For the chicory simply melt some cane sugar, add the quartered vegetable, and when it is well coated with caramel add some orange juice, and cook until it is reduced. You can also sprinkle some extra parmesan on the gnocchi before serving. The result is a delicious and light dinner!
270 g ricotta
7 tablespoons flour
2 tablespoon olive oil
1/2 teaspoon salt
Mix ricotta, flour, egg, olive oil and salt until smooth. Fill it in a piping bag and set aside. Bring salted water to boil, reduce hit so that it simmers. Pipe gnocchi in the simmering water and as soon as they swim on top they are ready to serve.