Best Ricotta Gnocchi With Roasted Corn Brown Butter Crispy Prosciutto Parmesan And Fresh Basil Recipes

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CHEF JOHN'S BASIL RICOTTA GNOCCHI



Chef John's Basil Ricotta Gnocchi image

This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 cup packed fresh basil leaves
2 eggs, lightly beaten
1 (12 ounce) container whole-milk ricotta cheese, drained well
1 ¼ teaspoons kosher salt
1 pinch cayenne pepper
1 ½ ounces freshly grated Parmigiano-Reggiano cheese
10 tablespoons all-purpose flour
2 tablespoons unsalted butter for browning

Steps:

  • Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
  • Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
  • Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
  • Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
  • Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 20.2 g, Cholesterol 144 mg, Fat 18.3 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 905.5 mg, Sugar 0.6 g

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER



Ricotta Gnocchi with Sage and Brown Butter image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

3/4 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmesan
1 lemon, zested
1/2 teaspoon kosher salt
1 cup drained whole-milk ricotta
1 large egg
8 tablespoons (1 stick) unsalted butter
15 large sage leaves
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/3 cup freshly grated Parmesan cheese

Steps:

  • For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
  • Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
  • For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
  • Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

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