Dreamy ricotta gnocchi. Photo / Ian Jones
Serves 4
1 cup coarse fresh breadcrumbs - sourdough is great
1/3 cup extra virgin olive oil
3 cloves garlic, peeled and finely chopped
2 cups ricotta cheese, ideally hung in wet cloth overnight
1/3 cup ground almonds
½ cup plain flour, sifted
1 tsp toasted ground cinnamon
1/3 cup Parmesan cheese, grated
3 eggs, lightly beaten
Preheat the oven to 185C and line a baking tray. In a bowl, combine the breadcrumbs, olive oil and garlic.
Line another oven tray and scatter the mixture over it, then bake until golden, stirring occasionally. This "pangrattato" process takes 10-12 minutes.
Place the ricotta in a large bowl and stir until smooth. Add the almonds, flour, cinnamon, Parmesan and eggs, mix until just combined. Bring a saucepan of water to the boil.
Rub the palm of one hand with olive oil. Place a little of the ricotta mixture in the palm of your hand, then, using a tablespoon, scoop it from your hand and place into the water.
Once the gnocchi rise to the surface, remove with a slotted spoon and place on to the tray to cool.
To serve, drizzle cream over the gnocchi and reheat in the oven. On warmed plates, spoon the gnocchi, seared chicken livers, diced tomato, snipped herbs and a dusting of the pangrattato.
