Rolled Gnocchi with Porcini Mushrooms, Caramelised Onions and Crispy Sage by Laura Cassai
This dish will always be connected to my fondest memories of Marco Pierre White. I was fortunate eno...
300gm sheep's milk ricotta
150 gr raw sugar
200 gr spelt flour
1 ½ tsp baking powder
Pinch of salt
250 gm dark chocolate (70%)
Beat ricotta, eggs and sugar in a bowl until the mixture is smooth and fluffy. Add flour, baking powder and salt and fold through until just combined. Finally, incorporate the melted dark chocolate - the mixture will be quite thick.
Spoon into a prepared baking tin and smooth the batter down, pushing it into all the edges of the tin. Bake at 180ºC for about 1 hour or until risen. Dust with icing sugar before serving.