Ricotta Gnocchi With Lemon And Thyme Butter Recipes

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.

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.

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.

THE NEW GNOCCHI WITH BUTTER THYME SAUCE

Steps:

• Pierce the potatoes all over with a fork. Microwave the potatoes, turning once, until tender, about 12 minutes. Cut the hot potatoes in half and score the flesh to allow the steam to escape. Let the potatoes cool until cool enough to handle, then scoop the flesh into a ricer (see Cook's Note) and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skins. Add the flour, salt and pepper and gently toss to combine. Form a well and add the egg. Starting in the center, mix well with your hand to combine. Place the dough on a clean counter dusted with flour. Knead the dough just until blended, 4 or 5 times.
• Divide the dough into 4 equal pieces. Roll each piece with your palms on the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the rope into 1-inch pieces. Roll each piece over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough, dusting the gnocchi with additional flour as you go.
• Cook the butter in a medium skillet over medium heat until it begins to brown, about 4 minutes. Remove from the heat. Add the thyme leaves. Set aside.
• Bring a large pot of water to a boil. Season generously with salt.
• Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 2 to 3 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.

GNUDI (RICOTTA GNOCCHI)

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.