Ricotta Gnocchi With Lemon And Thyme Butter Recipes

LEMON RICOTTA GNOCCHI IN BUTTER THYME SAUCE

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

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.

MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE

Steps:

• For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
• Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
• Bring a large saucepan of salted water to a simmer.
• For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
• Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
• Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

EASY RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER

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.

RICOTTA GNOCCHI WITH LEMON AND THYME BUTTER

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.