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Ricotta Gnocchi in an Easy Cream Sauce


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.

Comments

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

    ReplyDelete

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