There was a very delicious looking ricotta gnocchi recipe in the amazing Pizza Pilgrims book, but having never had gnocchi before I thought I should have something halfway to traditional gnocchi, so I sort of used their recipe but made it half with potato and half with ricotta instead. I wanted to do it with spicy sausage but couldn’t find any so I went with these Boerewors instead which were bloomin’ tasty.
Anyway, here’s a recipe.
- Drain the ricotta while you boil the potatoes and then mash them.
- Mix together the potatoes, ricotta, egg, parmesan, flour, plus salt and pepper, and then knead until you have a smooth dough.
- In a frying pan, heat some oil and then chop your sausages into small pieces (I took the skin off mine but they didn’t keep their shape very well), then put them in the pan with 300g tomatoes.
- While they are cooking, split your gnocchi dough into six, and roll each bit into a long sausage a couple of centimetres thick, and cut each sausage into 2cm pieces.
- In another frying pan, start frying the pancetta and ciabatta pieces.
- Drop the gnocchi into a pan of boiling salted water, and leave for 3 or 4 minutes, until they have risen to the top.
- In the meantime, squeeze the lemon juice into the sausage and tomatoes, and then chop up the celery. Put the pine kernels and tomatoes in the frying pan with the pancetta and ciabatta (they only need a minute or two).
- Drain the gnocchi when it’s ready and put them in with the sausage and tomato. Let them brown in the pan for a minute while you assemble the salad (just mix everything in the ciabatta/pancetta frying pan in with the lettuce and celery in a lovely big bowl).
- When the gnocchi has browned a little and the tomatoes have crushed a bit and are making the whole thing a bit juicy, plate it up with a little chopped basil on top.