Ricotta Gnocchi, Smoked Chicken & Sweet Corn

Cook Time 40 minutes

Servings 4


300g ricotta cheese (firm)

3 whole eggs

100g grated parmesan cheese

Nutmeg (freshly ground)

Salt & pepper

500g plain flour (Tipo 00)

1 smoked chicken breast, diced

2 corn on the cob

½ can creamed corn

½ bunch tarragon

1 lemon, zested

50g butter

Toasted breadcrumbs, to garnish


Place the ricotta, grated parmesan cheese and eggs into a bowl and using a wooden spatula, mix until combined.

Season with nutmeg, lemon zest, salt and pepper.

Start adding the flour in small batches as depending on the conditions will require more or less flour. Work until a dough has formed, but don’t overwork.

Roll into long strips and then cut to the desired length. Sprinkle flour onto them and let them rest until ready to cook.

Place the corn on the cob into a preheated oven at 180°C for 15 minutes.

Let them cool down, remove the husk and cut the kernels making sure you keep large chunky pieces.

Heat a saucepan over medium to high heat, add the butter and once it is foaming add the diced smoked chicken, the corn kernels and the creamed corn. Stir and turn down the heat to a simmer.

Season to taste and add the chopped tarragon. Add a dash of lemon and set aside.

Bring a large pot of water to boil and add salt (be generous).

Place the gnocchi onto the boiling water and cook until they rise to the surface.

Remove from the water straight into the sauce.

Serve and sprinkle with toasted breadcrumbs for a crunchy texture.


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