Download a free recipe book!

Instagram thebutterfactor

Buttermilk Ricotta Gnocchi

Buttermilk Ricotta Gnocchi
  • 500g Buttermilk Ricotta
  • 5 eggs
  • 25g butter melted
  • ⅓ grated parmesan
  • salt & pepper
  • mixed chopped fresh herbs like parsley, oregano and basil
  • 350g plain flour sifted
  1. In a blender place ricotta, slowly add eggs and melted butter.
  2. Place ricotta egg mix in a large bowl and fold in parmesan, salt, pepper, herbs and flour.
  3. Refrigerate for at least 2 hours or overnight.
  4. Place a large pot of water on stove top and bring to boil.
  5. roll the dough into logs, with a little extra flour, the width of your thumb and cut into 2cm lengths.
  6. place these into the boiling water and cook until they float to the surface.
  7. put the risen gnocchi into ice water to cool quickly and set aside.
  8. Make a sauce by reducing a splash of white wine and Crème Fraîche. Place gnocchi into a oven proof dish and pour over sauce. Sprinkle with parmesan and place in oven to bake until golden.
  9. You can also use a tomato based sauce with bocconcini.
  10. You can substitute the buttermilk ricotta for a traditional ricotta.


Buttermilk Ricotta & Blueberry French Toast

Buttermilk Ricotta & Blueberry French Toast
Recipe type: Breakfast
  • 2 slices bread
  • 2 tablespoons Buttermilk ricotta
  • 1 tsp Lemon zest
  • 1 tsp castor sugar
  • 1 handful blueberries
  • 1 egg
  • 1 tablespoon milk
  • a touch cinnamon
  • ½ teaspoon vanilla
  • 1 teaspoon butter
  • 1 tablespoon maple syrup
  1. Mix the buttermilk ricotta with the lemon zest and sugar
  2. Spread the ricotta on both slices of bread.
  3. Place the blueberries in the ricotta on one slice of bread.
  4. Form a sandwich with the blueberries in the middle.
  5. Mix the egg, milk, cinnamon and vanilla in a shallow pan.
  6. Dip the sandwich into the egg mixture and cover both sides with it.
  7. Melt the butter in a pan.
  8. Fry both sides of the sandwich in the pan until golden brown.
  9. Top with the maple syrup