I am on a gnocchi kick lately. I’ve been making different recipes and trying them at restaurants. These are one of my favorites.
I love Sunday Suppers at Lucques: Seasonal Recipes from Market to Table but most of the recipes are a Sunday, cook all day kind of thing. I love to do that but sometimes I want transcendent gnocchi on Tues night. I took the gnocchi recipe and did a simple brown butter sauce and had dinner on the table pretty quickly instead of the more complicated recipe.
I used my home-made ricotta which is dry compared to store bought (even store bought drained well) so I used less flour and more olive oil than I did the last time. I cut the ricotta into the flour and added the olive oil and the beaten eggs and it formed pretty effortless.
My technique for forming the gnocchi is decidedly kindergarten-ish (I should tell people small children helped me). I just grab a bit of dough, roll it into a ball, then roll it on a pastry board into a long cylinder and cut in pieces. Not pretty.
I gently cooked them in barely boiling water while I browned a few tablespoons of butter. As the gnocchi rose to the surface, I picked them out and tossed them in the browned butter. I added rubbed sage and salt.
They were great. They are so fluffy and melt in your mouth at the same time.
adapted from Sunday Suppers Lucques
3/4 cup flour
1 1/2 cups ricotta
2 tbsp olive oil
salt and pepper to taste
Beat egg in a small bowl.
Add flour, ricotta, salt, and pepper to a large bowl. Cut ricotta into dry ingredients. Make a well and add beaten egg. Knead dough just until it comes together, using additional flour if necessary. Shape into a ball and cover with a towel.
Split ball into quarters. Roll smaller balls and form a thick rope. Cut rope into pieces.
Gently boil gnocchi in water. Remove from water when gnocchi come to the surface of the water. Toss with browned butter.