Sunday, October 23, 2011
Gnocchi is one of my favorite foods but it’s hit and miss in restaurants and even harder to successfully make at home. I’ve attempted to make potato gnocchi several times and it has never been stellar, which is always disappointing since it’s usually a several hour affair and ends with both me and the kitchen covered in flour.
This past summer I took gnocchi class at PCC from Ethan Stowell and he taught us how to make semolina, potato and ricotta gnocchi. I’m usually a potato gnocchi gal, but in this case the ricotta was not only the simplest to make but my favorite out of the three.
When we went home to Silverdale my dad made his version of ricotta gnocchi to go with our lamb (recipe coming soon!) dinner. It hit home! My parents gave me a gnocchi board for my birthday so I decided to give it a go as a side dish to go with my Beauties and the Feast October cooking assignment: Oktoberfest Beer Roasted Chicken. Both the chicken and gnocchi were a success!
Here's dad's uncooked gnocchi in Silverdale (he's a pro!):
And my first attempt... I obviously need to keep practicing!
Tyler Florence / Food & Wine Magazine
1 ½ cups ricotta, 13 ounces (the original recipe calls for sheep’s-milk ricotta)
2 large egg yolks
1 ½ tsp. kosher salt
¾ cup plus 2 tablespoons all-purpose flour, plus more for sprinkling
4 tablespoons unsalted butter
1. In a large bowl, combine the ricotta with the egg yolks and salt until blended. Add the 3/4 cup plus 2 tablespoons of flour and stir until a very soft, sticky dough forms. Turn the dough out onto a work surface and sprinkle with flour. Wrap the dough in plastic and let rest for 30 minutes.
2. On a lightly floured work surface, roll the dough into 2 ropes that are each about 1 inch in diameter. Using a floured knife, cut the ropes into 1/2-inch slices. If you have a gnocchi board give them a roll to create ridges. Transfer the gnocchi to a baking sheet lined with wax paper and sprinkle with flour.
3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they rise to the surface, and then simmer the gnocchi until firm, about 2 minutes. Using a slotted spoon, transfer the gnocchi to a bowl of ice water to cool them quickly and stop the cooking. Drain and gently pat dry.
4. In a large nonstick skillet, melt the butter. Add the gnocchi and cook over high heat, turning once, until golden brown, about 4 minutes. Serve right away. (We browned the butter with sage.)
Really, what's not to love about dumplings smothered in browned butter and Parmigiano Reggiano!?
And it's so much fun to cook in a kitchen with this view!