Recipe Categories: gnocchi masterclass

SPINACH AND RICOTTA GNOCCHI RECIPE

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Follow this simple spinach and ricotta gnocchi recipe for a twist on the classic gnocchi. Gnocchi are a satisfying and versatile way to eat pasta, complemented by all kinds of different sauces. Join us for a hands-on gnocchi masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect gnocchi and their delicious sauces.

INGREDIENTS
  • 100g baby spinach leaves
  • 500g whole milk ricotta cheese
  • 100g freshly grated parmesan cheese
  • 125g all purpose flour
  • 2 large eggs
  • 1 clove garlic (squashed)
  • 10ml extra virgin olive oil
  • 1/2 teaspoon salt
  • Pinch ground nutmeg

POTATO GNOCCHI RECIPE

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Follow this simple recipe to make soft, pillowy gnocchi every time. Gnocchi are a satisfying and versatile way to eat pasta, complemented by all kinds of different sauces. Join us for a hands-on gnocchi masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect gnocchi and their delicious sauces.

INGREDIENTS
  • 1kg steamed, roasted desiree potatoes
  • 250g plain flour (tipo 00) (plus extra flour for dusting)
  • 1 large egg
  • 50g grated parmesan
  • 5g salt + 50g  salt for water
  • 1 teaspoon grated nutmeg (or to taste)

BURNT BUTTER AND SAGE SAUCE

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You can’t go wrong with a simple burnt butter and sage sauce. This easy sauce complements most pastas, particularly filled pastas such as ravioli and caramelle. To create your own ravioli from scratch, see our basic pasta dough recipe and spinach & ricotta filling recipe. Or join us for a hands-on Pasta Masterclass at Barbetta with Chef Carmelo Cipri.

INGREDIENTS
  • 100g salted butter
  • 15 sage leaves, torn
  • 20g grated parmesan
  • Freshly ground black pepper & salt to taste