Ricotta Gnocchi
This foolproof ricotta gnocchi recipe will banish your gnocchi fears, replacing them only with sweet dreams of pillowy, flavorful bites.
Equipment
- Food Processor (optional, for the pesto)
Ingredients
For the gnocchi:
- 2 cups (450g) whole-milk ricotta
- 2 large eggs
- ½ cup (50g) finely-grated Parmigiano-Reggiano cheese
- ½ teaspoon Kosher salt
- 1 cup (120g) all-purpose flour
- Olive oil or butter, for searing
For the pesto sauce:
- ½ cup (70g) pistachios or pine nuts (or use your favorite nuts)
- 1 medium garlic clove
- ¼ teaspoon Kosher salt
- 2 cups (70g) fresh arugula or spinach
- ¼ cup (25g) finely-grated Parmigiano-Reggiano cheese
- Zest and juice of 1 small lemon
- ½ cup (100g) olive oil
For the beurre blanc with spring vegetables:
- 8 tablespoons (120g) cold unsalted butter, cut into tablespoons, divided
- 1 medium shallot, sliced
- 12 ounces (1 ½ cups or 340g) fresh mushrooms (I prefer chestnut or chanterelle mushrooms for this recipe, but use what you can find)
- Kosher salt, to taste
- ½ cup dry white wine
- ¼ cup chicken or vegetable stock
- 1 ½ cups green peas, fresh or frozen (rinsed and drained, if frozen)
- 1 ½ cups (225g) pea tendrils
Step by Step Instructions
For the gnocchi:
Step 1
- First, drain the ricotta. Line a baking sheet or large plate with a double layer of paper towels and spread the ricotta over it. Lay another double layer of paper towels over the cheese, press down, and allow to drain for 20 minutes.
Step 2
- In a large bowl, mix the drained ricotta, eggs, cheese, and salt until well-combined. Stir in the flour, being careful not to overmix.
Step 3
- Coat your work surface generously with flour. Sprinkle a sheet pan that will fit in your freezer with plenty of flour.
Step 4
- Divide the dough into 2-4 sections (depending on how large your workspace is) and roll into ropes ½ to 1” (1.2 - 2.5cm) in diameter. (It is less important how thick your ropes are, and more important that each of your ropes be identically sized).
Step 5
- Cut your dough into identically-sized pieces (they should be bite-sized). Place each piece on the floured sheet pan and freeze for 10 minutes, which will allow the gnocchi to brown more easily in the pan. You can skip this step if you wish.
Step 6
- Now select a nonstick pan with a fitted lid. Coat the bottom with olive oil, or add butter and melt over medium heat until the pan is evenly coated with butter.
Step 7
- Add the gnocchi (you will need to do this in batches), being mindful not to overcrowd your pan. Allow to cook for 2-3 minutes, or until golden brown, on each side. Add ¼ cup (60mL) water, replace the lid, and steam for 2 minutes.
- For pesto preparation: Transfer the cooked gnocchi to a large bowl, toss with pesto, and serve immediately.
- For beurre blanc preparation: Transfer the cooked gnocchi to the saucepan with the sauce and vegetables, toss to coat, simmer for 1-2 minutes, and serve.
For the pesto sauce:
Step 1
- Add the nuts, garlic, and salt to the bowl of a food processor, and grind to a paste.
Step 2
- Add the greens, cheese, zest, and juice, and grind down, scraping the sides of the food processor as needed.
Step 3
- Drizzle in the olive oil while running the food processor. Taste and adjust for seasoning and consistency, adding more salt, lemon, or olive oil, as you prefer.
Step 4
- Toss with the cooked gnocchi immediately or transfer the pesto to a glass jar, pouring olive oil over the top to cover, before storing in the refrigerator.
For the beurre blanc with spring vegetables:
- Note: The sauce may separate if allowed to sit, so make it right before you are ready to use it.
Step 1
- Prepare your mushrooms for cooking. Using a small brush, dislodge any dirt. With a small paring knife, remove and discard any tough stem ends. Cut the mushrooms into bite-sized pieces as necessary (chestnut mushrooms are small enough that they do not require chopping; baby bellas should be quartered).
Step 2
- Melt 2 tablespoons butter over medium heat in a wide, deep saucepan until foamy. Add the shallot and sauté for one minute, stirring frequently. (Keep the remaining butter in the refrigerator until needed).
Step 3
- Add the mushrooms and toss to coat. Allow to cook for 3-4 minutes, undisturbed, allowing the mushrooms to brown (turn the heat down if needed to prevent burning). Season generously with salt, toss, and cook for another 3-4 minutes or until mushrooms have browned and released their liquid.
Step 4
- Add the white wine and bring to a boil. Cook for 3-4 minutes or until reduced by half.
Step 5
- Add the butter, 1 tablespoon at a time, whisking as you go. Allow each piece to melt before adding the next one. Whisk in the stock, pouring in a little at a time, until you are happy with the consistency. Taste to correct seasoning.
Step 6
- Stir in the peas and pea tendrils and simmer for one minute. Add the gnocchi, simmer for 1-2 minutes more, and serve.