Method
Combine in a large bowl, basil ricotta eggs flour and Parmesan cheese. Mix well till becomes a dough. Remove dough and cut into 6-8 pieces.
Dust a working surface well with flour, the roll each piece into 1.5cm thick. Then cut into 2cm pieces and roll onto a gnocchi board or fork to give the classic gnocchi shape (optional).
Add oil an butter into a large frying pan, when hot add spring onions and cook for 2min, the add guanciale and mushroom and cook over high heat for 2-3min then add seasoning.
Add crab meat and cook for 1min, season, then add white wine and allow to evaporate.
Bring plenty of water to the boil, then carefully add gnocchi and stir. Cook till they come up to the surface, then gently remove and toss in the pan for 30 secs.
Remove pan from the heat and gently stir through basil pesto.
Serve with a drizzle of extra virgin olive oil & garnish with baby basil leaves.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Combine in a large bowl, basil ricotta eggs flour and Parmesan cheese. Mix well till becomes a dough. Remove dough and cut into 6-8 pieces.
Dust a working surface well with flour, the roll each piece into 1.5cm thick. Then cut into 2cm pieces and roll onto a gnocchi board or fork to give the classic gnocchi shape (optional).
Add oil an butter into a large frying pan, when hot add spring onions and cook for 2min, the add guanciale and mushroom and cook over high heat for 2-3min then add seasoning.
Add crab meat and cook for 1min, season, then add white wine and allow to evaporate.
Bring plenty of water to the boil, then carefully add gnocchi and stir. Cook till they come up to the surface, then gently remove and toss in the pan for 30 secs.
Remove pan from the heat and gently stir through basil pesto.
Serve with a drizzle of extra virgin olive oil & garnish with baby basil leaves.
