Herbed Gnocchi

Serves: 4-6

  • 400g ricotta cheese
  • 2 Tbsp freshly grated parmesan cheese
  • 3 large egg yolks
  • 5 Tbsp fine semolina
  • a pinch of nutmeg
  • sea salt
  • freshly-ground black pepper
  • fresh pomegranates
  • grated parmesan cheese

1. In a bowl, mix together the ricotta with the parmesan, egg, semolina, nutmeg, salt and pepper to form a paste.

2. On a lightly oiled surface, roll the paste into thin cylindrical shapes, about 3cm in diameter, then cut with a sharp knife into slices.

3. Bring a large pot of water to the boil and lower the dumplings in, one at a time, on a slotted spoon. Allow them to simmer for about 2 minutes, or until they rise to the surface. Remove with a slotted spoon and drain thoroughly.

4. Plate the gnocchi with the duck ragu and enjoy with fresh pomegranate jewels and grated parmesan. 

Enjoy this Gnocchi with our Duck & Pomegranate Ragu. Click here  for the recipe.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Recipe Diane Heierli • Photography C&D Heierli