LUCY BURDETTE: I am a sucker for gnocchi. If they are on a restaurant’s menu, I almost always order them. The only time I’ve made them was years ago with friends, Nikki Bonnani and Hallie Ephron and apparently I didn't share that recipe. I have been intending to make polenta gnocchi for ages, but for some reason the King Arthur recipe for ricotta gnocchi jumped the line. I will warn you that this recipe may spoil you for any kind of store-bought gnocchi – they are delightfully light and so tasty.
Ingredients
1 cup whole milk ricotta cheese
1/4 cup Parmesan cheese, finely grated
1 large egg yolk
1/2 teaspoon salt
Sprinkle of nutmeg
1/2 cup Unbleached All-Purpose Flour
Drain the ricotta on a plate covered with paper towels. Then beat in the Parmesan and egg yolk, followed by the dry ingredients. Pat the dough out into a rough square on a floured board, then cut the square in fourths. Roll each quarter into a log, and then cut the log into gnocchi about the size of a thumb.
Boil some salted water. Drop 1/3 of the gnocchi into the boiling water. Once they’ve risen to the top, let them simmer another half minute. Drain and repeat with the rest of the dough.
You can, of course, top these with any thing you like. I could imagine them being delicious with butter and sage. Or adjust the vegetables to what your family likes and what is in season. Or next step for me, serve them with your favorite Bolognese sauce.
Ingredients for the vegetable topping.
Handful of spread fresh asparagus
Two small zucchinis.
Handful of scallions.
Generous handful of sugar snap peas
Soy sauce to taste.
A small knob of butter.
Sprinkle of fresh dill and basil or other herbs of your choosing
Parmesan cheese
Sauté the vegetables until soft. Add the gnocchi to warm up. Sprinkle with the herbs and Parmesan.
Book and recipes look good would like to read print formats of books
ReplyDeletethanks, they are all available in print format!
DeleteThank you for the Homemade Ricotta Gnocchi with Spring Vegetables recipe. Sounds absolutely delicious. On top of that, it sounds easy to make. I'm sure this will be a great hit with hubby.
ReplyDelete2clowns at arkansas dot net
Hope it turns out well Kay!
DeleteOh, Lucy, you sure know how to push my buttons :-) I am a huge fan of gnocchi, and don't eat enough of them...now you have given me visual motivation to make and enjoy them...and yours are made with ricotta. I have all ingredients, and will try to reopicate your recipe (sans scallions because of my allergy to onions and garlic). I will be thinking of you while making and eating them! Thank you so much for this and all your recipes and for your thrilling books. Happy 4th. of July! JOY! Lis at ole dot travel
ReplyDeleteYou're the best! thank you
DeleteOh YUM! I love gnocchi. We had them last night for dinner, but sadly not homemade. I will have to try making them as this looks so much healthier and tastier than the boxed ones. Thanks!!
ReplyDeleteThey were not hard, and a level above grocery store gnocchi!
DeleteI’ve never had this kind of gnocchi, Lucy. It sounds amazing! My mom used to make the potato kind and would roll each one over the back of a fork to make the ridges. I can still picture her doing it. Thanks for bringing back the memory and for sharing this recipe. It might be time to try ricotta gnocchi for the first time!
ReplyDeleteLove that memory Ang!
DeleteThis does sound divine!
ReplyDeleteMy daughter had some last night served with a favorite cheese we can only get at one dairy farm in Maine.
I may have to try this with that cheese.
Oh yum, that sounds delicious!
DeleteI might just have to try this. Thanks!
ReplyDelete-- storyteller Mary
I have never made a homemade pasta or gnocchi but will have to give it a try. Thank you Deborah
ReplyDeleteBeautiful gnocchi, Lucy! Looks absolutely delicious.
ReplyDeleteSo glad you tested this recipe for us, Lucy -- I spotted it on the King Arthur blog, too, and was immediately hungry! Like you, I often choose gnocchi when I get the chance, though the only time I've made them was in a cooking class in Florence 3 years ago. That will change soon!
ReplyDeleteI've just saved this recipe! I adore gnocchi.
ReplyDelete