- 2 cups full cream ricotta cheese
- 2 eggs
- 1½ cups plain flour
- 2 tsp fine salt
- 1 chorizo sausage, finely diced
- 2 Tbsp extra virgin olive oil
- 2 white onions, sliced
- 4 cloves garlic, sliced
- pinch saffron threads, soaked in water
- ½ cup chicken stock
- 200ml cream
- sea salt flakes and freshly-milled black pepper
- ¼ bunch dill sprigs
1 Combine the ricotta, eggs, four and salt in a large bowl and mix gently until smooth. Drop tablespoon amounts into a large saucepan of rapidly-boiling salted water, until they float for 30 seconds. Scoop out and refresh in cold water. Drain well.
2 Fry the chorizo in olive oil in a large pan over a moderate heat for 5 minutes, until browned. Add the onions and garlic, then cook fro 3 more minutes. Scoop out and set aside. Fry the gnocchi in the same pan for 4 minutes, until golden. Set aside.
3 Return the chorizo mixture to the pan with the saffron mixture, stock and cream. Simmer for 3 minutes, then toss in the gnocchi and dill.