Easy Ricotta Gnocchi With Lemon And Thyme Butter Recipes

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LEMON RICOTTA GNOCCHI IN BUTTER THYME SAUCE



Lemon Ricotta Gnocchi In Butter Thyme Sauce image

Provided by Deborah Mele

Categories     Gnocchi & Polenta

Time 40m

Number Of Ingredients 11

2 Cups Whole Milk Ricotta Cheese, Drained (See Notes Above)
4 Egg Yolks
3/4 Cup Grated Parmesan Cheese
1 Teaspoon Grated Lemon Zest
1 Teaspoon Salt
1 to 1 1/2 Cups All-purpose Flour (See Notes Above)
1 Stick Unsalted Butter
2 Teaspoons Lemon Juice
Zest of 1 Lemon
1 Tablespoon Chopped Fresh Lemon Thyme
Additional Grated Parmesan Cheese

Steps:

  • In a bowl, place the ricotta, egg yolks, grated cheese, lemon zest, and salt.
  • Add 1 cup of the flour and mix just until the dough comes together.
  • Add only as much more flour as you need to create a workable dough, and be careful not to overwork.
  • Dump the dough onto a lightly floured surface.
  • Divide the dough into fist size pieces, and roll into long logs as thick as your thumb on a lightly floured surface.
  • Cut into 1 inch slices and gently place on a lightly floured baking sheet.
  • Continue with the rest of the dough in this manner.
  • If not using the gnocchi immediately, place in the refrigerator.
  • Make the sauce by melting the butter over medium heat until it becomes light golden brown, about 6 to 8 minutes.
  • Add the lemon juice, zest, and thyme leaves and a pinch of salt.
  • Keep the sauce warm while you cook the gnocchi.
  • To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes.
  • Drain the gnocchi, then place them in a large serving bowl.
  • Add the sauce, then gently toss the gnocchi to coat in the sauce.
  • Serve the gnocchi, offering additional grated cheese at the table.

GNOCCHI WITH BUTTER THYME SAUCE



Gnocchi with Butter Thyme Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano

Steps:

  • Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
  • Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
  • Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
  • Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
  • Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

RICOTTA GNOCCHI



Ricotta Gnocchi image

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 14

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Steps:

  • Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  • Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  • While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER



Ricotta gnocchi with lemon and thyme butter image

Recipe Starter Ricotta gnocchi with lemon and thyme butter - Recipe Petitchef

Provided by Koek!

Categories     starter

Time 23m

Yield 4

Number Of Ingredients 12

250g ricotta cheese
½ cup finely grated Parmesan
1 egg, lightly beaten
½ cup plain (all-purpose flour)
¼ cup flatleaf parsley leaves, chopped
Sea salt and cracked black pepper
Finely grated Parmesan, extra to serve
Lemon and thyme butter
80g butter
2 tsp thyme leaves
2 tsp finely grated lemon rind
2 tsp lemon juice

Steps:

  • 1. To make the lemon and thyme butter, place the butter, lemon rind, thyme and juice in a small saucepan over low heat, and stir until the butter is melted. Set aside and keep warm. 2. Place the ricotta, Parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well to combine. 3. Turn out the mixture onto a lightly floured surface and roll into a 15cm long ‘rope’. Cut into 2cm lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted boiling water for 2 to 3 minutes or until cooked through. Remove with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with the extra Parmesan to serve. Serves 4.

EASY RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER



EASY RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER image

Categories     Cheese     Boil

Yield 4 servings

Number Of Ingredients 12

8 3/4 oz ricotta cheese
1/4 cup finely grated parmesan cheese
1 egg, lightly beaten
1/2 C all purpose flour
1/4 C flat leaf parsley, chopped
sea salt and pepper
finely grated parmesan cheese, for serving
LEMON AND THYME BUTTER:
2 3/4 oz butter
2 tsp thyme leaves
2 tsp finely grated lemon zest
2 tsp lemon juice

Steps:

  • LEMON AND THYME BUTTER: Place the butter, thyme, lemon zest and juice in a small saucepan over low heat and stir until the butter is melted. Set aside and keep warm. GNOCCHI: Place the ricotta, parmesan, egg, flour, parsley, salt, and pepper in a bowl and mix well to combine. Turn out the mixture onto a lightly floured surface and roll into a 6 inch long rope. Cut into 3/4 inch lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted, boiling water for 2-3 minutes or until cooked through. Remove with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with extra parmesan cheese.

PAN-FRIED LEMON-RICOTTA GNOCCHI



Pan-Fried Lemon-Ricotta Gnocchi image

Make and share this Pan-Fried Lemon-Ricotta Gnocchi recipe from Food.com.

Provided by Brookelynne26

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup whole milk ricotta cheese
1/2 cup freshly grated parmesan cheese (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater, plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
3/4 cup all-purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced fresh chili pepper (or red pepper flakes)
2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
1 tablespoon olive oil

Steps:

  • Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
  • Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
  • Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.

Nutrition Facts : Calories 341.2, Fat 22.1, SaturatedFat 11.8, Cholesterol 103.7, Sodium 828.1, Carbohydrate 20.6, Fiber 0.7, Sugar 0.4, Protein 14.9

EASY RICOTTA GNOCCHI



Easy Ricotta Gnocchi image

Provided by Wanna Make This?

Time 50m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup all-purpose flour, plus more for dusting
2 large eggs
1 pound fresh ricotta (about 2 cups)
1 cup grated Parmesan
4 to 8 tablespoons unsalted butter
2 tablespoons chopped Italian parsley

Steps:

  • Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
  • Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
  • Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
  • To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
  • Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
  • Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.

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