Skip to main content

Ricotta Gnocchi in an Easy Cream Sauce

By

It is always challenging to come up with a lesson and a recipe that can be done - amidst the general chaos of cooking with kids - in less than 90 minutes. Today we attempted a ricotta gnocchi and, if I might say so myself, they did a great job!


 Ingredients
Gnocchi
  • 2 C whole-milk ricotta
  • 2 large eggs, lightly beaten
  • 1-1/4 C flour + more for rolling
  • 1 C grated Parmigiano-Reggiano
  • dash of grated nutmeg
  • freshly ground pepper

Sauce
  • 1/3 C butter
  • 1 C organic heavy cream
  • 1/2 C grated Parmigiano-Reggiano
  • fresh thyme leaves


Procedure
Gnocchi
Stir together ricotta, eggs, cheese, nutmeg, and pepper. Add flour, stirring with a spatula or wooden spoon to form a soft, wet dough. Shape dough on a parchment-lined surface with lightly floured hands. 


Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumplings.

To form the gnocchi, press a piece of dough onto the tines of a fork.

Use your thumb to create a dimple in the top of the gnocchi. Roll the dough down the tines to create gnocchi's signature indentations. Place on a parchment-lined baking sheet. Once your gnocchi are rolled, make the sauce.

Sauce
In a large pot, melt your butter in the heavy cream. Stir in the cheese and simmer for 15 minutes until thickened. Fold in the fresh thyme leaves.


Finish
Cook gnocchi in a few batches in a pasta pot of boiling salted water. 


Add a few to the pot at a time, stirring occasionally. 


When they float to the surface, they are finished. Lift out with a slotted spoon and drain in colander.


To Serve
Spoon the cooked gnocchi into the sauce. Toss to coat. Serve immediately.

Labels:

Comments

  1. The Wining HourDecember 3, 2016 at 7:27 AM

    Camilla, these desserts sound really yummy! The fact that they're gluten-free is the icing on the cake!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more