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These little doughy morsels are proper comfort food.

| By Rachael Thompson | Recipes

Into the Sauce’s Ricotta Gnocchi With Zucchini, Corn, and Pine Nuts

These little doughy morsels are proper comfort food.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for ricotta gnocchi with zucchini, corn, and pine nuts.

Recreate this look with our Turmeric, Terracotta, & Oatmeal Table Bundle.

Ingredients

For the gnocchi:

  • 400g firm ricotta cheese (I like La Casa Del Formaggio)
  • 40g Parmesan, finely grated (Grana Padano or Pamigiano Reggiano)
  • 2 egg yolks
  • 1½ tsp salt flakes
  • 125g plain flour

For the sauce:

  • 50g pine nuts
  • ⅓ cup olive oil
  • 3 zucchini, sliced into 5mm rounds
  • 2 cobs of corn, kernels removed from cob
  • 2 shavings of lemon rind
  • 2 cloves garlic, finely grated or chopped
  • 25g butter
  • ½ cup basil leaves
  • Lemon juice, to taste
  • Grana Padano or Pamigiano Reggiano, to serve
@intothesauce Ricotta gnocchi for those of us (all of us) who don’t have time to cook the potatoes @bed.threads #PutOnASpread #ad #brandpartner ♬ Grand & Stately - Chloe Frances

For more from Tori, follow her at @intothesauce

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