Last night I tackled the challenge of making ricotta gnocchi and I have to say, using ricotta is MUCH easier than using potatoes. Now, the flavors are a bit different, but this recipe adaptation from Gourmet Magazine is still impressive and only took about 15-20 minutes to prep. Then once the gnocchi were in the boiling water, dinner was ready!
Ricotta Gnocchi with Rosemary and Brown Butter
2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/4 cups grated Parmigiano-Reggiano, divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour, plus extra for dusting counter
1/2 stick unsalted butter
1 long rosemary sprig
salt and pepper to taste
1/4 cup pine nuts (optional)
Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Over medium-high heat, bring a large pot of salted water to a boil.
While water is heating, shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured baking sheet.
Cook gnocchi in 2 batches once the water is boiling, adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch (they will begin to float when cooked). Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes. Toss in pine nuts and toast for about 1-2 minutes (you don’t want the pine nuts to brown)
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.