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.

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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


  • Spread ricotta between a couple of layers of paper towel on the bottom and top and gently press to remove as much moisture as possible.
  • Prepare a large pot of salted, boiling water for your gnocchi.
  • In a large mixing bowl, combine ricotta, parmesan, egg yolks, and salt flakes.
  • Very gently incorporate the flour until combined. You may need to add a little more if your ricotta has a higher moisture content – the dough should be soft, light and workable (not too sticky).
  • Cut dough into two pieces and roll each piece out onto a floured surface one by one, then cut into gnocchi pieces using a bench scraper or knife. I like to shape my rolls into around 2cm diameter and then cut the pieces in 2cm lengths, making 2cm pillows. Place them on a lightly floured piece of parchment paper on a tray that you can lift up and use to slide them straight into the boiling water.
  • In a large pot, add pine nuts and a dash of olive oil and cook until golden brown. Remove and set aside.
  • Heat remaining olive oil over medium-low heat and fry zucchini until it starts to go golden, stirring often.
  • Add corn, lemon rind, and garlic and cook until the corn is vibrant and tender.
  • Take off the heat and let sit for a couple of minutes to drop in temperature.
  • Stir through butter and basil leaves, then gradually add parmesan while stirring (gradually to make sure it emulsifies with the sauce rather than clumping up).
  • Meanwhile, gently lower gnocchi into boiling salted water, reserving 1 cup of pasta water and straining off the gnocchi using a slotted spoon when they float to the top. If you don’t want to use the gnocchi immediately, place them into a bowl of iced water to cool, then strain and toss with oil to prevent sticking together and store in the fridge or at room temperature.
  • Toss gnocchi and pine nuts through the sauce, season and add a good squeeze of lemon juice, to taste.

For more from Tori, follow her at @intothesauce

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