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I have always wanted to make gnocchi. This recipe seemed pretty straight forward and they turned out pretty successfully, though next time I will make them smaller/boil them longer. They were a little raw inside but otherwise were very nice. Also, I didn’t brown the butter. I was distracted and forgot to turn down the heat. It started to scorch before it started to brown. Maybe next time…

Ricotta Gnocchi with Thyme-Browned Butter Sauce (from My Kitchen in the Rockies)

  • 1 cup + 1 tbsp ricotta, discard any liquid that is contained in the package
  • 1 large egg yolk
  • 1/2 tsp fine sea salt
  • 1 oz Parmesan or Pecorino + some to garnish, freshly shaved
  • 1/3 cup 2 Tablespoons all-purpose flour
  • flour for dusting
  • 1/4 cup butter, unsalted
  • Thyme leaves

In a bowl, mix together the egg, salt, and Parmesan cheese. Add the ricotta and combine into the egg mixture. Slowly work in the flour until combined, don’t over mix. Place a spoon full of dough onto a well floured board. Flour your hands and work the dough into rolls about the size of your finger. Cut the rolls into small pillows. Flour the cutting edge of the knife after each cut, otherwise it will also stick to the dough. Set each little gnocchi onto parchment paper until you are ready to boil it.

In a large pan, bring water and salt to a rolling boil. Add 8 to 10 gnocchi at a time (depending on the size of your pot). Stir once to prevent them from sticking. When they float, they are done (about 2 to 4 minutes).

In a heavy, light colored pan (read: non-stick), melt the butter. Watch it very closely  as the butter turns very fast from brown to black. Once the butter is brown, add the thyme leaves. Spoon over the gnocchi. Garnish with Parmesan cheese and thyme.

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