Ricotta Gnocchi With Chanterelles Sweet Corn And Sage Brown Butter Recipes

RICOTTA GNOCCHI WITH BROWNED BUTTER AND SAGE

Steps:

• Stir together the ricotta, egg, 1/2 cup (120 ml) of cheese, pinch of salt and 1/4 cup (36 g) of the flour in a bowl with a wooden spoon until combined. The texture should be soft, but you should be able to pick up the dough and roll it into a somewhat fragile ball that can remain intact. Add more flour to achieve correct texture but only as much as is necessary to preserve the delicacy of the finished gnocchi.
• Set a large pot of salted water to boil, using at least 4 quarts (3.8 L) of water.
• Sprinkle some extra flour on work surface, turn dough out and divide into 3 or 4 portions. Roll each portion into a rope about 3/4 inch (2 cm) thick. Use a sharp knife dipped in the flour to cut the rope into 1 1/2 inch (2.4 cm) lengths. Set cut gnocchi aside; roll and cut remaining gnocchi (see Tips).
• Once water is boiling, add half of the gnocchi, giving them plenty of room, and stir occasionally for about 3 minutes or until the gnocchi float to the top and are cooked through. Remove with a large slotted spoon and set aside; cook remaining gnocchi in the same manner.
• Have four warmed plates ready to receive gnocchi and your guests seated at the table! Heat half of the butter in a large nonstick skillet over medium heat until browned and fragrant. Add half the sage and half the gnocchi; the butter should hiss when you add the gnocchi. Toss the gnocchi around in the browned butter, sautéing for about 30 seconds to 1 minute, or until the gnocchi begin to brown in spots here and there. Turn out onto warmed plates. Repeat with remaining butter, sage and gnocchi. Season with salt and pepper, garnish with extra cheese and serve immediately.

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER

Steps:

• For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
• Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
• For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
• Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER

Steps:

• For the Gnocchi: Preheat the oven to 425 degrees F.
• Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
• For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

GNOCCHI WITH SAGE AND BROWN BUTTER

Steps:

• Heat butter in a large heavy-bottom skillet over medium-high heat until foam subsides and butter begins to brown. Add sage; cook, stirring, until leaves are crisp and butter is golden brown. Transfer sage leaves to a paper-towel-lined plate to drain. Reserve brown butter in skillet with heat off.
• Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to oiled baking sheet. Repeat process with remaining gnocchi.
• Reheat reserved brown butter over medium heat. Add gnocchi; cook, stirring occasionally, until heated through. Season with salt and pepper. Add reserved sage leaves, and gently toss.

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• In a medium bowl, combine potatoes, egg yolk, lemon zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir until incorporated. Divide dough into fourths. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll 1/4 of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long pieces. Pick up one piece of dough, and press onto the back of a fork with your thumb. Still using your thumb, roll dough off fork, forming a "C" shape; the indentations from the tines should be visible. Place the gnocchi on the prepared baking sheet. Repeat process with the remaining pieces of dough, arranging finished gnocchi in a single layer. Repeat with the remaining 3 portions of dough.
• Fill a large saucepan with water, and add 2 teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add 1/4 of the gnocchi, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer cooked gnocchi to the colander. Cook the remaining gnocchi.
• Place a large saute pan over medium-high heat. Add butter. When butter begins to brown, about 2 minutes, add pepper and the remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi have heated through, 1 1/2 minutes. Serve immediately, with a sprinkle of Parmesan cheese.

RICOTTA GNOCCHI

Steps:

• Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
• Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
• Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
• Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
• Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE

Steps:

• Finely chop 1/4 cup cranberries. In a large bowl, combine ricotta cheese, flour, Parmesan cheese, egg, 1/2 teaspoon salt and chopped cranberries; mix until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Cover and let rest for 10 minutes., Divide dough into four portions. On a floured surface, roll each portion into a 3/4-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, cook butter over medium heat 5 minutes. Add sage; cook 3-5 minutes longer or until butter is golden brown, stirring occasionally. Stir in the walnuts, white pepper, remaining cranberries and salt. Add gnocchi; stir gently to coat.

RICOTTA GNOCCHI

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.

RICOTTA GNOCCHI WITH CHANTERELLES, SWEET CORN, AND SAGE BROWN BUTTER

Steps:

• Preheat the oven to 375°F.
• Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
• If the mushrooms are big, tear them into bite-size pieces.
• Heat a large sauté pan over high heat for 2 minutes. Add the remaining 2 tablespoons olive oil, and heat another minute. Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, 1/2 teaspoon salt, and a healthy pinch of pepper. Sauté the mushrooms about 5 minutes, stirring occasionally, until they're tender and a little crispy. Don't be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring. Transfer the cooked mushrooms to a platter.
• Return the pan to the stove, and heat on high for 1 minute. Add the remaining 6 tablespoons butter to the pan, and cook a minute or two, until the butter starts to brown. Add the sage, let it sizzle, and then add the corn, shallots, remaining 1/2 tablespoon thyme, 1 1/2 teaspoons salt, and some freshly ground black pepper. Sauté quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender. Add the gnocchi and toss well to coat with the corn and brown butter. Season with 1 teaspoon salt, and add the mushrooms. Toss to combine, and heat the mushrooms through. Add the parsley. Arrange the gnocchi on a large platter, and shower the breadcrumbs over the top.
• Ricotta gnocchi
• Beat the eggs together in a small bowl.
• Place 2 cups flour, 1 3/4 teaspoons salt, 1/4 teaspoon freshly ground black pepper, and the ricotta in a large mixing bowl. With a dinner knife in each hand, cut the ricotta into the flour. When he flour and ricotta are combined, make a well in the center and pour in the eggs. Use a fork and, starting in the middle of the mixture, incorporate the eggs into the flour and ricotta. Knead the dough with your hands briefly, just to bring it together while being careful not to overwork it. Shape the dough into a ball, and place it on a lightly floured cutting board. Cut the ball into four pieces, and cover with a clean kitchen towel.
• Bring a large pot of heavily salted water to a boil.
• One by one, take each piece of dough out from underneath the towel, cut it in half, and roll it into a 3/4-inch-thick rope on a lightly floured cutting board. The amount of flour on the board is very important: if you have too much the dough is difficult to roll, and if you don't use enough, the dough will stick to the board. Cut the ropes into 1-inch-long pieces, and sprinkle a little flour over them. Using your thumb, roll each piece of dough over the back of the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other.
• Plunge the gnocchi into the boiling water in batches. Once they rise to the surface, cook them for 1 minute more. Use a slotted spoon to transfer them to a baking sheet or platter. Drizzle the cooked gnocchi with the olive oil, and toss to coat them well.
• note
• You can make and blanch the gnocchi ahead of time.