Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

___
Beach inspired products and ideas for people who want to bring their food to life.

---

Beach inspired enamelware, kitchenware and recipes for bringing food to life.

ricotta-gnocci-my-beach-kitchen.jpg

Ricotta Gnocchi with Pumpkin and Sage

These light as a feature gnocchi are quick and easy to make and taste just perfect on a winters night.  

RICOTTA GNOCCHI WITH PUMPKIN AND SAGE
INGREDIENTS

400g full fat ricotta, liquid drained

2 egg yolks

Pinch of fresh grated nutmeg

Zest ½ lemon

30 g freshly grated parmesan cheese

100 g 00 flour

Salt and pepper

PUMPKIN SAUCE.

1 tbsp. olive oil

500 g butternut pumpkin cut into small cubes

30 g butter

 12 sage leaves

70 g hazelnuts, roughly chopped


METHOD

1.        In a large bowl mix together the ricotta, nutmeg, lemon zest, parmesan, and a pinch of salt.  Next add the flour and very carefully with a light touch incorporate it into your mixture using your hands to form a very soft tacky dough.  If you feel it is just a little to tacky add a small amount of extra flour.  Do not over mix your dough. 

2.       Dust a clean work surface with flour and ever so gently kneed your dough only three or four times.  The lighter you are with the dough, the lighter your gnocchi will turn out.

3.       Next line one or two trays with baking paper and dust with a little flour.  Roll pieces of dough out into a long sausage shape and cut 1.5 cm gnocchi, using a blunt floured knife.    Place onto your floured tray and continue until all your dough is rolled and cut.

4.       Heat a medium deep sided frying pan over a medium -high heat.  Add the olive oil and toss in your pumpkin.  Continue to toss it in the oil for 8-10 minutes until your pumpkin is browned and cooked through.  Next, add your butter and sage leave until the butter begins to brown and the sage leaves go crisp.  Add your hazelnuts and cook for another 10 seconds. 

5.       Meanwhile place a large saucepan of salted water on the stove to boil.  Once the water boils, turn it down to a gentle simmer (do not cook your gnocchi in rapid boiling water in case they break up), place the gnocchi in the water for 1-2 minutes.  Once it reached the surface, let it cook for an extra minute.  With a slotted spoon, gently add the gnocchi to your sauce and toss gently through.

6.       Serve immediately with a few fresh savings of parmesan cheese.