Great fresh out of the pan, so-so microwave re-heated an hour after the pan. I’m going to try a convection oven reheating soon. It was great fun last night – lots of interesting and yummy stuff.
Pan-Fried Lemon-Ricotta Gnocchi
Compliments of Jaden’s Steamy Kitchen
| 1 cup | whole milk ricotta – I used part-skim |
| 1/2 cup | freshly grated parmegiano reggiano (plus extra reserved for garnishing) |
| 1 large | egg yolk |
| 1 teaspoon | lemon zest (use a microplane grater) (plus extra reserved for garnishing) – I made half with orange zest. Like the lemon better. |
| 1 teaspoon | kosher salt (or 1/2 tsp table salt) |
| 3/4 cup | all purpose flour, sifted |
| 1 tablespoon | chopped parsley (plus extra reserved for garnishing) |
| 1/2 teaspoon | finely minced chilli (or red pepper flakes) – adjust chilli based on your tastes |
| 2 tablespoons | clarified butter (or just regular butter, but the clarified butter works much better) |
| 1 tablespoon | olive oil |
1. Combine ricotta, parmegiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta – you may have to use more flour, as there is more water content in skim ricotta. I didn’t use extra.
Dough should look like this:
2. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use your wooden doobie-bopper or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
3. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test – do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.
