Recipe for Gnocchi courtesy of Brian M Coffey CEC, AAC Copyright © 2020
Note: Gnocchi is an Italian pillow shaped dumpling made from potatoes, eggs, garden fresh herbs and soft cheese. They make an excellent accompaniment for any meat dish. I serve them with garden fresh peas, and freshly grated Parmesan cheese. On a personal note; gnocchi loves fresh ground black pepper. A great way to use up left over baked potatoes!
Yield 4-6 servings Prep time: 20 minutes, cook time 10 minutes, total time 30 minutes Degree of difficulty: Easy
2 each Russet baking potatoes, cooked leftover (preferably warm)
¼ cup Ricotta Cheese (whole milk)
1 each egg, slightly beaten
¼ cup A/P flour
1/2 tsp fresh leaf thyme
1 tbsp. olive oil
1 tbsp. brown butter
½ tsp fresh squeezed lemon juice
¾ cup garden fresh peas, cooked (optional)
1 tbsp. freshly grated Parmesan cheese (optional)
1 tsp zested lemon rind
1 tbsp. chopped parsley or chopped scallions, or a little of both
Salt and pepper to taste
METHOD: Using a potato ricer, rice the potatoes into a medium size bowl, add Ricotta, flour, and thyme, mix well and create a hole in the center and add egg. Using a fork mix egg into potato mixture, once blended knead by hand into a dough ball, dusting occasionally with flour. Cut dough ball in half and roll dough into cigar shape dough rolls. Cut into ½” pieces, press finger into center of each to create small pillows of pasta. Place pillows into boiling water, stirring occasionally, and boil until the pasta rises to the surface, and boil for an additional 30 seconds. Heat cast-iron skillet on medium high heat and add oil. Remove pasta from water and drain, pat dry and place immediately into cast-iron skillet, reduce heat to medium; brown on all sides. Add the peas, lemon juice and brown butter, finish with zest of lemon and parsley. Top with freshly grated cheese, serve and enjoy!
Gnocchi dough may be made ahead of time and frozen for future use. You can also substitute asparagus tips for the garden green peas when the asparagus is in season.