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Gluten Free Ricotta Gnocchi

To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, Cracked Pepper Restaurant has put together a mouth watering Ricotta Gnocchi (Gluten free) that you can make at home OR come and try during the Wine and Food Month festivities which commence on June 1, 2013!


  • 410gms fresh ricotta cheese, well drained over night

  • 2 eggs, beaten

  • 105gms grated Grana Parmesan

  • Pinch salt

  • 85gms potato flour, plus more for rolling

  • Chopped parsley

  • Fresh Tomato Sauce

  • 6 eschalots, peeled & finely diced

  • 1clove of garlic, peeled & crushed

  • 4 medium truss tomatoes, peeled, seeded & diced

  • Chopped parsley

  • Olive oil

  • White wine

  • Salt & pepper

  • Sugar

  • Butter

  • Shaved Pecorino

  • Extra virgin olive oil


  • 1.

    Combine ingredients then gently form small pillows, rolling in extra flour.

  • 2.

    Before rolling all the mixture, bring a small pot of water to a rolling boil & drop a test piece of the mix in till it floats, to check seasoning & that the mix will hold together. Adjust if required. Place pillows on a flour-dusted tray & freeze till needed. This quantity will provide enough gnocchi for 4 main course servings.

  • 3.

    The duck ragu featured during June is quite complicated & time consuming to prepare. However, for a very simple & easy meal, the following fresh tomato sauce is delicious over the gnocchi.

  • Fresh Tomato Sauce:

  • 1.

    Gently sauté the eschalot dice & garlic until clear. Add the tomato dice & season with salt & pepper. Add a good splash of wine & simmer gently for approximately 15 minutes. Taste & add a little sugar if too acidic & adjust seasoning if needed.

  • 2.

    Bring a generous pot of water to the boil & slowly add the gnocchi (approximately ten at a time), allowing the water to return to the boil between additions & stirring to create a ‘whirlpool’.

  • 3.

    Add a couple of knobs of butter & parsley to the simmering sauce & add gnocchi as they float. Serve in warm bowls, drizzle with good extra virgin olive oil & scatter with shaved Pecorino. Enjoy with a salad & a glass of good Hunter Shiraz.


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