Homemade ricotta gnocchi

In the evening my housemates and I were still stuffed from our weekly Sunday dim-sum brunch at Kam Fook Westfield, Bondi (they serve the best prawn dumplings-'Har gow', egg tarts, and particularly on Sunday they have my favourite grass jelly desert with watermelon pieces!). I decided to make a simple and light dinner; ricotta gnocchi laid on a bed of aubergine (brinjal) and bacon cooked in a tomatoe base pasta sauce. The gnocchi was fairly simple to make, and it went well with the sauce as it absorbs alot of flavour. Here is my recipe for approximately 4 people;

250g ricotta cheese
1/4 grated parmesan
1 egg lightly beaten
3/4 cup plain flour
1 tbsp parsley flakes
2 pinches of sea salt (I used Maldon sea salt)
and cracked pepper to taste

Mix everything in a large bowl until well combined, lightly flour a flat workspace and roll into a long rope, Cut into 1cm chunks and press top with a fork( dab the fork into flour before pressing). Cook in salted boiling water (as you would for pasta) for 1-2 minutes or until the gnocchi rises up to the surface. Cook in batches- do not overcrowd the pot. Serve with your favorite sauce combinations and sprinkle some grated parmesan on top!For desert, I made a nice tangy rhubarb compote with cinnamon,nutmeg and brown sugar , covered in with a thin layer of vanilla yogurt and drizzled fresh Canadian maple syrup on top~!! Sounds so easy and simple, and its simply YUM!!!...try making it with berries if rhubarb is hard to find.