30g Parmigiano, freshly grated, extra for sprinkling
50-70 g all-purpose flour, extra for dusting the dough/board
Brown Butter Sauce-
60g butter
1 clove garlic
Handful of fresh basil, chopped
Instructions
Ricotta Gnocchi-
1. Add Ricotta cheese, egg yolk, salt and freshly grated Parmigiano into a large bowl. Mix well with a spoon. Add the flour and stir in briefly, just until combined – the dough will still be sticky.
2. Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. Dust with flour, before rolling it into a finger-thick roll. Cut it into little pillows.
3. Meanwhile bring a large pot of water to a boil, add a pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom – then let cook until they start floating on top. Depending on their size this may take 2 to 4 minutes. Take out with a skimmer.
If you want to brown your gnocchi to make them crispy outside, place them in a non-stick pan (no oil needed) and let them brown nicely on both sides. Don't move them around too much. Once done, arrange them on a plate and drizzle the sauce over.
Melt the butter in a small skilet and let it brown for about 4-5 minutes. Shake the pan occasionally. Be careful not to burn them. When the butter is light brown - remowe from heat, add chopped garlic and basil. Drizzle over the gnocchi, sprinkle some parmesam and serve. (makes about two)
Originally Submitted
10/16/2012
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