Ricotta Gnocchi

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!


Ricotta Gnocchi
Tyler Florence / Food & Wine Magazine

Ingredients:
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
Fresh sage

Directions:
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!

Orecchiette with Cauliflower, Sausage and White Beans

Pasta is my all time favorite food. I’d pass up a juicy steak any day for big bowl of pasta. What can I say? I’m a carb girl. The other night I combined Gina’s healthy weight watchers recipe for Pasta with Cauliflower with Giada’s recipe for Orecchiette with Sausage, Beans, and Mascarpone. I seem to have a talent for taking “healthy” recipes and making them not so healthy…

I bought my Orecchiette at Trader Joe’s and although penne will always be my favorite pasta shape, I’m a fan. This ear shaped pasta is cute and delicious! I stirred in some arugula in at the end to give the dish a little color.

Orecchiette with Cauliflower, Italian Sausage and White Beans

ingredients:
1 pound Orecchiette pasta
1 onion, chopped
Olive oil, salt, pepper and red pepper flakes
1 pound Italian Sausage
5 anchovies
1 jar large Greek white beans (available at Trader Joe’s and specialty food stores)
1 large head cauliflower, roughly chopped (about 3 cups)
1/3 cup Italian seasoned bread crumbs
Arugula or spinach, a few handfuls
Pecorino Romano cheese, to taste

directions:
Bring salted water to a boil to use for the cauliflower and pasta.

Caramelize onions in olive oil with a little salt, pepper, red pepper flakes and brown sugar. Add sausage and break it up while cooking. Add anchovies (don’t worry, they’ll dissolve) and white beans.

Meanwhile, blanch cauliflower in boiling water. Remove it and add to sausage mixture and bring water back to a boil for the pasta.

Toast the bread crumbs in a small dry frying pan, be careful not to burn and set aside.

Cook the pasta until al dente. Reserve about 1 cup of pasta water.

Toss pasta with sausage, onion, bean and cauliflower mixture. If it's dry, add in some of the reserved water. Add in toasted bread crumbs and a few handfuls of arugula. Divide onto plates and top with grated Pecorino Romano cheese.