Photo credit: Steve Lagato

Photo credit: Steve Lagato

People can’t believe it when I tell them this is a standard weekday meal! Its so easy to put together–so great when you’ve just returned from a trip. (Or make a batch and freeze after they are cut, but not cooked) I also like to vary the garnished according to the season.

Recipe: Ricotta Gnocchi
Author: 
 
Ingredients
  • GNOCCHI
  • 15 ounces whole-milk ricotta
  • 2 large egg yolks
  • 1 1⁄2 teaspoons salt
  • 1 cup all-purpose flour
  • 2 tablespoons Parmesan cheese
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • VEGETABLES
  • 2 tablespoons unsalted butter
  • 2 cups fresh corn kernels (from 3 to 4 ears of corn)
  • 1 cup fresh or frozen peas, blanched
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground black pepper
Instructions
  1. TO MAKE THE GNOCCHI:
  2. Mix together the ricotta, egg yolks, and salt with wooden spoon until blended.
  3. Stir in the flour and Parmesan until the mixture forms a sticky dough.
  4. Turn out onto a well-floured surface and knead until smooth.
  5. Divide the dough into four pieces.
  6. Sprinkle a little more flour on the work surface and roll each piece of dough into 1⁄2-inch-thick ropes and cut into pieces, each about 1⁄2 inch long.
  7. Set the pieces of dough on a clean, dry baking sheet as they are cut. This can be done 2 or 3 hours ahead of time.
  8. Bring a large pot of water to a boil over medium-high heat.
  9. Sprinkle it generously with salt and add some of the gnocchi. I use a large slotted spoon and cook two to three scoopfuls at a time. The trick is not to crowd the pan.
  10. Stir the pot gently and occasionally as the gnocchi boil for about 1 to 1 1⁄2 minutes. The gnocchi are done when they rise to the top.
  11. Remove them from the pot with a slotted spoon and transfer them to a lightly oiled baking pan and sprinkle them lightly with olive oil.
  12. Continue to cook the rest of the gnocchi. Sprinkle with oil. Make sure the water returns to the boil between batches.
  13. TO COOK THE CORN AND PEAS:
  14. Melt the butter over medium heat in a large sauté pan and when bubbly, add the corn and sauté for about 5 minutes or until tender.
  15. Stir in the peas and thyme and the gnocchi, season to taste with salt and pepper, toss gently, and heat through (you may need two sauté pans).
  16. Serve at once.