I made ricotta gnocchi with browned butter for the first time for dinner on Monday night. It was a big hit - a lot easier than I expected, and very delicious! Before I forget, here's what I did -
250 gms of whole milk ricotta
1 egg, beaten
1/2 clove of garlic, finely minced
1/3 cup grated Comte (I didn't have any Parmesan at hand)
about 1/2 cup flour (and more for dusting)
- Combine all the ingredients except the flour.
- Slowly add as little flour as possible - enough to bind the mixture together but not too much, otherwise the gnocchi will become dense.
- Working on a well floured surface, mix together gently. Cut into four pieces.
- Using your palms, roll the mixture into a cylindrical tube about 1/2 inch thick.
- Using a knife dusted with flour, cut into 1 inch pieces. Shape pieces using a fork.
- Bring a pot of water to a boil. Add salt. Put in 12-15 gnocchi at a time. Once they float to the top, they are cooked.
- For the browned butter sauce, I didn't have any sage, so I used basil instead.
- Toss gnocchi in sauce, sprinkle parmesan cheese, and enjoy.
I've made a lot of fresh pasta but I had never made gnocchi before. It was light and fluffy, and so much quicker than I had anticipated. I'll definitely be making some again soon.