Ricotta Gnocchi with Pine nuts, Sage and Lemon Butter

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Decent ready prepared gnocchi is easily found in nearly all supermarkets these days but follow this method and you’ll have something far lighter in texture than the pre-made stuff. Simply dressed with lightly toasted pine nuts and a sage and lemon butter sauce it’s another great dish from Italy.

Ricotta Gnocchi with Pine nuts, Sage and Lemon Butter
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
1 hr
Prep Time
15 min
Cook Time
10 min
Total Time
1 hr
Ingredients
  1. 250g Ricotta cheese
  2. 50g Parmesan, freshly grated, plus extra for serving
  3. 150g ‘OO’ Pasta flour, plus extra for dusting
  4. 1 tsp Fine salt
  5. 1 Medium free-range egg
  6. 50g Pine nuts
  7. 1 Lemon
  8. 2 Cloves garlic, peeled and finely chopped
  9. 75g Unsalted butter
  10. Handful of sage, finely chopped
Instructions
  1. Prepare the gnocchi by draining any excess liquid from the ricotta and adding to a large bowl. Break the egg into the bowl and add the parmesan. Beat together until smooth and add the salt. Add the flour and beat with a spatula to form a rough dough. Cover the bowl with cling film and chill in the fridge for 30 minutes.
  2. Lightly dust a tray or large plate with flour and remove the dough from the bowl. Take tennis ball-shaped mounds of dough and dust the work surface with a little more flour. Roll the dough into a sausage shape and using a sharp knife, or dough scraper, cut 2cm pieces along the sausage and add to the floured tray.
  3. Using your finger, make an indent in each piece of dough or alternately run the dough pieces over the back of a fork. Bring a large pan of water to the boil and season with a little salt. Drop the gnocchi pieces in and boil until they float to the top. Around 2-3 minutes. Drain and set aside.
  4. For the sauce, add the butter to a wide non-stick frying pan and set over a high heat. Once melting and sizzling add the garlic and pine nuts. Fry for another 2-3 minutes and add the gnocchi. Continue to fry until the butter is nut-brown in colour and the gnocchi have taken on a slightly golden appearance. Finish with the sage and a good squeeze of a whole lemon.
  5. Season the gnocchi and serve topped with a grating of parmesan.
Artisan Traveller https://www.artisantraveller.com/

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