What we're talking about

Pru on Borlotti Bean Soup I sure hope you don't stick your fingers in this soup and lick them just as you do on the television program you are on - ... more
MEXICAN on Canadian Beans with Bear Bacon Fart fodder,no thanks Adrian,pass. more
MEXICAN on Canadian Beans with Bear Bacon Then go to bed and fart all night,Adrian aay more
Terry McNuff on Adrian Richardson's BBQ Chilli Chicken I have just recently returned from Italy and naturally the pizza's were amasing. I found the base to be a lot lighter then ... more
David on Adrian Richardson's Beef Stroganoff Recipe looks great!!! What does "cl" stand for when doing the stock? more
gillian poulton on Adrian's Great Aussie Meat Pie I would like the yoghurt pastry recipe as well. I'm sure Adrian promised it would be on the web site!!! more
vicki roberts on Adrian's Great Aussie Meat Pie I can't find the yoghurt pastry recipe on the website. Love your segment though. more

Adrian Richardson's Ricotta Gnocchi

Posted by: Adrian Richardson | 8 February, 2010 - 8:08 PM

Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

Ricotta Gnocchi

Ingredients
500g Fresh ricotta (cold)
100g Fresh grated parmesan
1 x Egg beaten
60g Plain flour (sifted)
Pinch Salt and Pepper

Method
Mash the ricotta with a fork, add the egg, flour and parmesan.
Using a fork mix until a dough forms, the mixture will be very soft, so be very gentle.
Roll into logs, the diameter of a 10cent piece, cut into 2 cm knobs.

To Cook
Put the gnocchi into salted boiling water, for approx 2 mins of until they rise.
Place the gnocchi into a pan with melted butter & garlic, toss gently.
Serve with freshly grated parmesan.

Serves 4 little people or 2 big people.

Adrian's Malaysian Goat Curry

ADRIAN RICHARDSON: Goat is ideally suited to making curries as it has a strong, rich flavour. This recipe brings back memories of my childhood days in Malaysia, when my dad was in the air force. Don't be put off by the number of ingredients." More here.