Sautéed ricotta gnocchi


Happy New Year everybody! I’m going to start by sharing these gnocchi with you. Just like the original recipe promises, these come together rather quickly and are actually quite fun to make. I made a batch for New Year’s Eve, served with golden bay scallops, a pink hard cider beurre blanc and some parmesan cheese. It was simple and fabulously good! The next day the leftovers were accompanied by some raclette that I found in the back of my fridge and some Canadian bacon. I honestly couldn’t tell you which version I liked better… These little pillows of dough are incredibly versatile and you could do whatever you wanted with them, which is why they are so amazing!


Sautéed ricotta gnocchi
Recipe adapted from Food52

Ingredients (serves 4):
1 pound ricotta cheese
1 large egg
1 tablespoon olive oil
Generous pinch of salt
Pinch of nutmeg
2 cups flour + a lot more for kneading!

Place the ricotta, egg and olive oil in the bowl of a stand mixer and beat until well combined. Add the salt and nutmeg, followed by 1/4 cup of flour at a time. Add the flour while your stand mixer is on the lowest setting, waiting until each addition is integrated before adding more. Once all the flour is added, it’s time to knead!

Generously flour your work surface and place the sticky dough right in the middle. Keep the flour handy, you’ll need it! Begin kneading the dough, adding more flour to the work surface and to the dough as needed. I kneaded my dough for about five minutes; you’ll want a dough that’s rather smooth and no longer sticky. Once your dough comes together, place it to the side and start making your gnocchi!

Prepare a baking sheet covered with wax paper and begin making your gnocchi. Cut off slices of the dough, then roll them out into long, thin logs. You’ll want them to be about an inch in diameter. Cut the log into one-inch pieces, then use a fork to create ridges in one side of your gnocchi (this gives the sauce somewhere to go later!), placing them on the baking sheet as you finish.






Once all of your gnocchi are formed, heat some water in a large saucepan over high heat. If you want to save some of the gnocchi for the next day, simply put them in a Tupperware in the fridge. Heavily salt your water, and once it begins boiling, dump in the gnocchi (don’t crowd them too much… I blanched mine in several batches). Swirl the pan a little if they start sticking to the bottom. Now you wait… Once the gnocchi float to the top of the pan, they’re almost ready. I leave mine about 2 minutes longer. Remove from the pan and set aside.


Once all of your gnocchi are cooked, the real fun begins. Heat a large skillet over high heat, adding a tablespoon of olive oil and a tablespoon of butter. You can eat your gnocchi as is, covered in sauce, but they are so much better when sautéed to golden brown perfection! Once the butter is melted and your pan is nice and hot, add the gnocchi, tossing occasionally, and sautée until golden and crisp. Once they’re done to your liking, remove them from the heat and add a sprinkling of parmesan, a touch of Brown butter, a dollop of crème fraîche… The possibilities are endless!



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