Ricotta Gnocchi with Cheese and Kimchi Sauce
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Ricotta Gnocchi with Cheese and Kimchi Sauce
Recipe by Michael Weldon
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
Ricotta Gnocchi
250g ricotta
2 egg yolks
1 cup plain flour
Sea salt, to taste
Sauce
1 cup Norco Thickened Cream
½ cup gruyere cheese, grated
½ cup parmesan cheese, grated
¼ cup kimchi, finely chopped
Pinch of Coles sea salt
Pinch of black pepper
In a bowl, mix the ricotta, egg yolks, and a pinch of salt. Gradually add ¾ of the flour and combine until a dough forms. Add more flour, one spoonful at a time, until the dough just comes together. Lightly flour a board, turn out the dough, and divide it into four portions. Roll each portion into a log and cut into bite-sized pieces. Lightly dust with flour.
In a large frypan over medium heat, bring the cream to a simmer. Stir in the gruyere, parmesan, and kimchi, then cook until the cheese melts and the sauce thickens.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then allow them to cook for an additional 30 seconds. Use a slotted spoon to transfer the gnocchi directly into the cheese sauce, tossing gently to coat.
Serve with extra parmesan sprinkled on top.
