A real treat to your tastebuds- you can mix it up and only add the simple butter sauce or add on one or all the extra toppings- or a completely different sauce (homemade pesto or marinara.
This gnocchi is light, soft and hard to screw up. Mine never looks pretty, but its a joy to consume.
2-4 servings:
Gnocchi:
3/4 cup plain flour + extra for rolling.
375g tub ricotta
1/2 cup parmesan
2 eggs
1/4-1/2 tsp sea salt
Pepper
Sauce:
Handful/approx 25-40 sage leaves.
80g butter
80-100g pancetta (can sub with bacon pieces, chopped fine)
Whipped Feta:
100g cream cheese – left out of fridge 1 hr pre.
60g feta
Dribble of olive oil
Chilli honey glaze:
4 tbsp honey
1/2 tsp Chilli powder
1/2 tsp crushed or chopped chilli
The original recipe was shared with me many years ago by my friend Holly, and the toppings & garnishes were recently inspired by my sister-in-law Paige and C.Bells.