Ricotta gnocchi with chorizo and saffron cream

by Ed Halmagyi


  • 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.


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