Zucchini & Ricotta Gnocchi with Lemon Sauce. This creamy gnocchi dish is sure to become a family favourite.
4 cups grated zucchini
1 tbsp salt
1⁄4 cup loosely packed basil, sliced
2 tsp lemon zest
1⁄4 tsp freshly ground nutmeg
1 1⁄2 cups (390g) ricotta
2 egg yolks
1⁄4 cup grated pecorino or parmesan, plus extra to garnish
1⁄4 tsp ground white pepper
1 cup (125g) plain flour Zucchini flowers, to garnish
4 egg yolks
1 tsp caster sugar
1⁄2 cup lemon juice, strained
1⁄2 tsp finely grated lemon zest
1⁄2 cup chicken or vegetable stock
1 generous pinch of cayenne pepper
1-2 tbsp thick cream or crème fraîche
Mix grated zucchini and salt, let drain in a sieve for 20 minutes. Place zucchini in a tea towel and squeeze out as much liquid as possible. Mix zucchini, basil, lemon zest, nutmeg, ricotta, egg yolks, cheese and pepper. Mix in enough flour to form a dough.
Divide dough, roll into 2cm thick strings. Slice each string into 2cm pieces and use floured hands to roll into small balls. Allow to chill, for 10-20 minutes before cooking.
To make Lemon Sauce, place egg yolks in a glass bowl. Add sugar, lemon juice and zest and beat with a whisk or electric hand beater until light and creamy. Place bowl over a pan of gently simmering water and continue to whisk for 5 minutes until well aerated and thick.
Gradually add stock and continue to whisk or beat over a low heat until the mixture thickens, about 12 to 15 minutes. The sauce should be the consistency of thick cream and will thicken more as it cools. When cool, season with salt and cayenne pepper and if a richer sauce is desired, fold in the cream or crème fraîche. Set aside.
Cook the gnocchi in boiling water until it floats. Use a slotted spoon to remove gnocchi and drain in a colander. Place hot gnocchi in a large bowl and pour over some of the sauce. Toss to cover the gnocchi with the sauce.
Serve immediately, garnished with extra zucchini flowers, parmesan and extra lemon sauce.