So apparently I can't read! One of the mandatory items was using potato, except I missed that bit and because I had so many courgettes growing in the garden I used them instead. I haven't made gnocchi since I went on a pasta making course 3 or 4 years ago and I'm really pleased that this challenge got me making it again. My Mum made the monkfish in a creamy sauce and I'm not sure what went into it but it was delicious!
The gnocchi were also really yummy and the recipe yielded far more than expected so I have lots of leftovers in my freezer. So much so that I had them again with cherry tomato sauce.
Courgette Ricotta Gnocchi (adapted from Closet Cooking)
1 large courgette, grated
1 tbsp salt
handful loosely packed basil, sliced
zest 1/2 lemon
2 egg yolks
30g parmesan, grated
1/4 teaspoon pepper
125g 00 flour
Mix the courgette, basil, lemon, ricotta, egg, cheese and pepper and then mix in enough flour to form a dough that is not too sticky to work with.
Divide the dough, roll into 1 inch thick strings, slice into 1 inch pieces and roll over gnocchi board or fork using enough flour so that the dough does not stick to everything.
Cook the gnocchi in boiling water until it floats, remove and enjoy in your favourite sauce.