600g firm ricotta
100g grated parmesan
1 egg plus 2 egg yolks
170g standard flour
zest of 1 lemon
20g butter
2 cloves garlic, finely chopped
400ml milk
3-4 grates of nutmeg
200g baby kale leaves
16 quail eggs

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1.Bring a pan of salted water to a simmer.
2.Put ricotta, parmesan and eggs (including yolks) into a food processor and pulse until smooth.
3.Scrape down sides and add 150g of the flour and the lemon zest.
4.Carefully pulse in bursts until the mix begins to form clumps.
5.Transfer to a floured bench and shape into a ball.
6.Tear off a small piece, roll into a ball and test in simmering water; if it rises in 1-2 minutes and is smooth, it's good to go.
7.If it rises, is mushy and falls apart, add 20g more flour and retest.
8.Roll the gnocchi into a long 1cm-thick log and cut into 3cm lengths or put it into a piping bag with a 1cm nozzle.
9.Drop or pipe and cut pieces into the water.
10.Once they begin to rise, simmer for a minute or two, then remove with a slotted spoon onto a plate to steam-dry.
11.Put the butter in a small pan and lightly fry the garlic.
12.Stir in the remaining flour and the milk to make a white sauce. Grate in the nutmeg.
13.When the sauce has thickened, add the kale and fold through the gnocchi to heat for 2-3 minutes.
14.Season to taste with salt and pepper.
15.Divide gnocchi between individual cocotte dishes.
16.Gently crack the quail eggs on top and put under a hot grill for 2-3 minutes until egg whites are cooked.

Food styling, recipes & photography David Neville

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