Ricotta Gnocchi With 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.

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.

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.

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 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.

RICOTTA GNOCCHI WITH HERBS

Steps:

• Place the ricotta in a large bowl and stir in the Parmesan, egg, parsley, thyme, tarragon and salt and pepper. Stir in the flour. Begin to knead the mixture in the bowl with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead the dough until smooth and well blended, working in more flour if it is too sticky.
• Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
• To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Add the gnocchi and stir once very gently. Cook until the gnocchi float, then for 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.

RICOTTA GNOCCHI WITH THYME BUTTER

Steps:

• In a bigger bowl mix together the egg yolk, salt and Parmesan cheese. Add the ricotta and combine into the egg mixture. I used a rubber spatula for the mixing. Slowly work in the flour until combined, don't over mix. You want the dough to stay fluffy. Place a bigger spoon full of dough onto a well flowered board. Flour your hands! The dough is very moist. Try to avoid adding more flour, since this will lead to tougher gnocchi. Roll the dough into finger thick dough rolls. Cut the rolls into small pillows. Flour the cutting edge of the knife after each cut, otherwise it will also stick to the dough. Transfer the dough pillows onto a floured or parchment paper covered board. Proceed until all dough is used up. Bring a big pot of water to boil Season with salt. Add gnocchi and let cook for 2-4 minutes (until they float), stir once to prevent the gnocchi to stick to the bottom of the pot. With a kitchen spider remove the gnocchi from the boiling water and serve immediately. Prepare the browned thyme butter: Heat the butter on medium heat in a smaller pan. Stir carefully until the butter turns color. Watch out it tends to blacken easily! Once the butter is brown, remove the pan from the heat add the thyme leaves. Your sauce is ready to serve. Notes: Serve with sauce of your choice. Tomato, pesto, roasted peppers, toasted pine nuts, browned butter infused with fresh herbs or olive oil with with Parmesan. Enjoy!