Mary Miso - Recipes for every day - Cookbooks
Gnocchi:
500g ricotta cheese
50g grated parmesan
130g white flour
2 egg yolks
salt and pepper
Caponata:
1 lemon
2 table spoons sugar
2 table spoons white balsamico vinegar
2 table spoons water
1 shallot, chopped
1 clove of garlic, chopped
1 table spoons olive oil
500g datterini or cherry tomatoes
salt and pepper
grated parmesan
basil
Gnocchi:
Place ricotta in a kitchen cloth and press the liquid out (or leave over night in the fridge).
Mix ricotta with the other ingredients into a dough. Season with salt and pepper.
On a lightly floured work surface roll out dough into 1cm thick rolls. Cut rolls into 1cm long gnocchi and place on a baking try lined with baking paper.
Caponata:
With a peeler cut lemon into strips. Cut the strips into fine strips. Give lemon strips 20 seconds into boiling water. Remove strips, drain water and repeat with new water.
In a frying pan caramelize sugar. Add balsamico and water. Add olive oil, shallot and garlic and brown. Cut tomatos in thirds and add. Add lemon strips. Season with salt and pepper and let simmer 10 minutes.
Cook gnocci 3 minutes in salted water until they rise to the water surface. Remove with a perforated ladle and add to the caponata.
Garnish with grated parmesan and basil before serving.
