Kale Ricotta Gnocchi Donna Hay at Blake Bittinger blog

Kale Ricotta Gnocchi Donna Hay. 4 cups (120g) finely shredded kale leaves, blanched, well drained; 1 tbsp extra virgin olive oil. Preheat oven to 220°c (425°f). 2 tsp finely grated lemon rind; In this episode, i’ll be making one of my favourite recipes, it’s a light and pillowy ricotta and kale gnocchi. To make the gnocchi, place the kale in a medium bowl, cover with boiling water and set aside for 5 minutes. Finely grated parmesan and basil leaves, to serve. 1 cup (80g) finely grated parmesan; 3 x 400g cans cherry tomatoes. 2 cups (500ml) chicken or vegetable stock. The original recipe comes from donna hay magazine, issue 82. Preheat oven to 220°c (425°f). To make the gnocchi, place the kale in a medium bowl, cover with boiling water and set aside for 5 minutes. 2 cups (480g) fresh ricotta Traditional potato gnocchi takes longer to make and can be difficult to get right, but donna’s cheat’s version uses ricotta instead to make a light dough you can dress up any way.

The original recipe comes from donna hay magazine, issue 82. 2 cups (500ml) chicken or vegetable stock. 3 x 400g cans cherry tomatoes. 1 cup (80g) finely grated parmesan; Traditional potato gnocchi takes longer to make and can be difficult to get right, but donna’s cheat’s version uses ricotta instead to make a light dough you can dress up any way. Finely grated parmesan and basil leaves, to serve. This was my first time with ricotta gnocchi. The soft ricotta with a little flour to bind makes for super light dumplings that cook in your roasted tomato sauce, dressing themselves as they cook. In this episode, i’ll be making one of my favourite recipes, it’s a light and pillowy ricotta and kale gnocchi. 2 tsp finely grated lemon rind;

Kale and ricotta gnocchi Ricotta gnocchi, Gnocchi, Ricotta

Kale Ricotta Gnocchi Donna Hay 2 cups (480g) fresh ricotta Preheat oven to 220°c (425°f). Traditional potato gnocchi takes longer to make and can be difficult to get right, but donna’s cheat’s version uses ricotta instead to make a light dough you can dress up any way. 3 x 400g cans cherry tomatoes. In this episode, i’ll be making one of my favourite recipes, it’s a light and pillowy ricotta and kale gnocchi. To make the gnocchi, place the kale in a medium bowl, cover with boiling water and set aside for 5 minutes. The original recipe comes from donna hay magazine, issue 82. This was my first time with ricotta gnocchi. Preheat oven to 220°c (425°f). 4 cups (120g) finely shredded kale leaves, blanched, well drained; To make the gnocchi, place the kale in a medium bowl, cover with boiling water and set aside for 5 minutes. Finely grated parmesan and basil leaves, to serve. Preheat oven to 220°c (425°f). 2 cups (500ml) chicken or vegetable stock. 1 cup (80g) finely grated parmesan; 1 tbsp extra virgin olive oil.