Sunday, September 16, 2012

Ricotta Gnocchi with Browned Butter Garlic Basil Sauce

Welcome back! I've been away for a long time but now I'm ready for baking/cooking and photographing my creations again! The summer was eventful and I have so many experiences to share with you. I will post some photos from my journey in my upcoming posts. 

Now be ready for an amazing gnocchi recipe! This is going to be my favourite recipe. They're incredibly easy to make, I think everything was ready in about half an hour. They are soft, airy and very light, the flavour is balanced perfectly. And that browned butter sauce.. BROWN BUTTER, it's an amazing thing, isn't it? I added some garlic and fresh basil to the sauce to taste. What else can I say? These gnocchi are amazing. Believe me, you're going to love them. Just make them.

Ricotta Gnocchi


250g Ricotta
1 egg yolk
1/4 to 1/2 tsp fine sea salt
30g Parmigiano, freshly grated, extra for sprinkling
50-70 g all-purpose flour, extra for dusting the dough/board

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.

6. 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.




Brown Butter Sauce:
~60g butter
1 clove garlic
Handful of fresh basil, chopped

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)

Enjoy!!!

9 comments:

  1. Wow! I've not seen a non-potato based gnocchi before, this looks simple AND delicious. Will try it this week!

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    1. Definitely try it! Hope you'll enjoy!

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  2. I for one missed you terribly. I love your blog and have been following it for some time. Welcome back and love this recipe will definitely be trying it.

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    1. Thank you for your lovely comment! I missed blogging so much that I can't understand how I survived without it for such a long time. Do try these gnocchi, they're incredibly yummy!

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  3. Hi again!!

    I'm looking forward to see your journey!!

    And you come back with gnocchis, I love them!! Never taste them with brown butter, but it can't be bad :P

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    1. Heyy! It's so nice to hear from you again! :D Of course I'll post some photos. And me too I love gnocchi! Believe me brown butter makes them even better ;D

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  4. can you tell us how many cups/tbsp/teas. the recipe calls for while also including the grams? I don't know metrics but this recipe is sounding so delicious! I want to make it right away!

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    Replies
    1. Of course! 250 grams of ricotta equals 1 cup, 30 grams of parmigiano is 1/3 cup, 50 - 70 grams flour is about 1/2 cup and 60 grams of butter is 1/4 cup.

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    2. Thank you so much! I appreciate this.

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