YOUNG HYSON GREEN TEA GNOCCHI
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Christina Perre
Sara Egan
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Teas Used
Ingredients
Green Tea Gnocchi- 490g ricotta
- 2 tsp of Dilmah Pure Green Tea, ground loose leaf tea
- 2 eggs
- Finely cracked black pepper and salt to taste
- 260g plain flour
- 2 tsp extra Dilmah Pure Green Tea
- 250g butter
Methods and Directions
Green Tea Gnocchi- Stir together the ricotta, tea, eggs, salt and pepper until blended
- Add the flour and stir until dough forms a large ball.
- Transfer the dough to a floured surface and knead slightly, adding more flour if mixture is too sticky.
- Divide the dough into several pieces and roll each one into cigar shapes about 8mm wide.
- Cut each ‘cigar’ into 2.5cm segments.
- Lightly press your knuckle or the back of a fork into each segment to make slight indentations.
- Fill a large pot with water and bring to the boil over high heat.
- When the water boils, sprinkle in 1 tablespoon of salt.
- Drop the gnocchi into the boiling water in small batches.
- Cook until they float to the surface, for about 3 minutes.
- Use a slotted spoon to transfer the cooked gnocchi to a colander.
- The gnocchi will have expanded slightly in size to tender pillowy dumplings.
- Heat a non-stick pan and place the butter in.
- Let it melt and then add the extra 2 teaspoons of green tea.
- Add the still hot gnocchi and toss through the butter and tea until the gnocchi is a slight golden colour.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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