AuthorGeo FoodsCategoryBreakfastIngredients
Preparation
Mix together the ricotta, lemon zest and lots of seasoning. Spread over the base of a shallow, wide serving dish. Drop the gnocchi into boiling salted water and as soon as it comes to the surface scoop out onto kitchen paper to drain. Heat the olive oil in a frying pan and cook the garlic for a couple of minutes so it flavours the oil. Add the gnocchi and cook until golden and crisp. In a separate pan, add a knob of butter then fry the sage until crisp. Spoon the gnocchi on top of the ricotta, scatter over the blanched broad beans, then the butter and sage, and serve.
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· 250 g ricotta · 1 lemon zest · 400 g gnocchi · 2 tablespoons olive oil · 1 garlic clove · Butter for frying · A handful of sage leaves · 150 g blanched beansDirections
1Mix together the ricotta, lemon zest and lots of seasoning. Spread over the base of a shallow, wide serving dish. Drop the gnocchi into boiling salted water and as soon as it comes to the surface scoop out onto kitchen paper to drain. Heat the olive oil in a frying pan and cook the garlic for a couple of minutes so it flavours the oil. Add the gnocchi and cook until golden and crisp. In a separate pan, add a knob of butter then fry the sage until crisp. Spoon the gnocchi on top of the ricotta, scatter over the blanched broad beans, then the butter and sage, and serve.
Ingredients
Directions
Mix together the ricotta, lemon zest and lots of seasoning. Spread over the base of a shallow, wide serving dish. Drop the gnocchi into boiling salted water and as soon as it comes to the surface scoop out onto kitchen paper to drain. Heat the olive oil in a frying pan and cook the garlic for a couple of minutes so it flavours the oil. Add the gnocchi and cook until golden and crisp. In a separate pan, add a knob of butter then fry the sage until crisp. Spoon the gnocchi on top of the ricotta, scatter over the blanched broad beans, then the butter and sage, and serve.