YOUNG HYSON GREEN TEA GNOCCHI

Methods and Directions

• 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.