Recently, while stranded in a train station in 6 inches of snow, upstate in Hudson, New York I came across this magazine which has completely changed the way I look at pasta.
I love pasta, it’s one of my favorite foods and if you fed it to me every night I would be very happy, but even with the countless pomodoro, cacio e pepe or other thousands of recipes I just can’t seem to get it as good as certain restaurants. There are quite a few things that I would happily stay in for but pasta is not one of them. Anyway, back to my magazine ‘Gourmet Pasta’… It’s a Condé Nast special edition and featuring 103 amazing recipes from italian to japanese, it is $11 but I promise, it’s worth every penny so go buy it!
So here is a Ricotta Gnocchi recipe, which I learnt from this incredible magazine, don’t get discouraged by thinking that it’s difficult and time-consuming because it’s so much fun! Gnocchi party anyone?
You will need
- 1 (15 oz) container whole-milk ricotta
- 2 eggs lightly beaten
- 1 1/2 cups grated Parmigiano Reggiano
- 1/2 tsp grated nutmeg
- 1 1/2 cups all purpose flour
- 1/2 stick or 1/4 cup unsalted butter
- 1 rosemary sprig
- Start by stirring together the ricotta, eggs, 1 cup parmigiano, nutmeg, and 1/4 tsp of salt and pepper. Add in the flour, stirring mixture to form a soft wet dough.
- Shape the dough on a very well floured surface with lightly floured hands into 3, 1 inch thick ropes.
- Cut ropes crosswise into 1 inch pieces with a lightly floured knife then arrange in 1 layer on a lightly floured parchment lined baking sheet.
- Add half of the gnocchi a few at a time to a 6 to 8 quart pot of well salter boiling water, stirring and cooking until cooked through about 4 -5 minutes - you will know this by cutting into a piece of gnocchi. Lift out with a slotted spoon and drain in a colander. Cook the remaining half in the same way.
- Now onto the sauce which of course is optional. Cook the butter with rosemary in a heavy skillet over a medium low heat until the butter is golden brown with a nice fragrance, about 5 minutes.
- Once this is ready, toss the gnocchi with the brown butter in the skillet and sprinkle the remaining 1/2 cup of cheese. Season well.
- Serves 4 people as a main course.