Best Ricotta Gnocchi With Asparagus Peas And Morels Recipes

HOW TO MAKE RICOTTA GNOCCHI OR GNUDI FROM SCRATCH

Steps:

• Strain the ricotta cheese through a mesh sieve or a cheesecloth lined colander for a couple of hours or overnight.
• In a medium bowl combine the ricotta, egg, parmesan and 1 cup of flour.
• Sprinkle some flour on a pastry board and shape the dough into a round ball. Sprinkle a little more flour if you feel the dough s to sticky.
• Cut the dough into 5 pieces and shape those into baseball size balls.
• Roll each ball into a tube about 1/2 inch to 1 inch thick or so. Use a sharp knife and slice the gnocchi into 3/4 inch pillows or so, depending on your preference.
• Place them on a lightly floured baking sheet and run each on down the back of a fork ( as shown in the video) to create little groves for the sauce to stick to better.
• Meanwhile bring a large pot of water to a boil. Salt it well, it should taste like sea water.
• Add the ricotta gnocchi to the boiling water and cook only until the little pillows flow to the top. Drain and toss with warm tomato sauce or all the order serving ideas above.

RICOTTA GNOCCHI WITH DELTA ASPARAGUS AND MEYER LEMON

Steps:

• Line a colander with 4 layers of cheesecloth, then add the ricotta. Tie the corners shut. Let sit over a bowl so that the liquid can run out, refrigerated, 8 hours or overnight.
• Place a large pot of water on the stove; salt as you would for pasta and bring to a boil.
• Place the drained ricotta and 1/4 cup Parmesan in a large bowl. Add the eggs and whisk vigorously for a minute or two. Add a pinch of salt, a little pepper, and fold in the flour, a couple tablespoons at a time, just until incorporated.
• Turn the water down to a gentle boil, and with two spoons, form the batter into football shapes, then drop directly into the boiling water. (You will have to process the batter in two to three batches as you can cook about 12 gnocchi at a time.) Cook, stirring to flip them over, until the gnocchi float to the top and are firm to the touch, about 2 minutes. The gnocchi are delicate, so gently remove from the water and place on a sheet tray or baking dish. Drizzle with olive oil and set aside.
• Peel the ends of the asparagus, then thinly slice. Place 2 tablespoons extra-virgin olive oil in a large saute pan over medium heat and add the asparagus. Sweat until tender, about 2 minutes. Add the zest, chicken stock and butter, then season to taste with salt and pepper. Reheat the gnocchi by carefully adding to the asparagus mixture and let heat for a minute or 2.
• Place in a large serving bowl and top with the remaining 1/4 cup Parmesan.