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Directions for: Ricotta Gnocchi with Brown Butter, Lemon and Arugula

Ingredients

Ricotta Gnocchi

2 Tbsp vegetable oil

1 ½ cup all purpose flour, plus extra for dusting

2 cup ricotta, strained

2 cup Yukon gold potatoes, peeled, boiled and pressed through ricer, warm

2 eggs, room temperature

2 egg yolks, room temperature

pinch of nutmeg

Brown Butter, Lemon and Arugul

¼ cup butter

juice of 1/2 a lemon

salt

pepper

Assembly

Ricotta Gnocchi with Brown Butter, Lemon and Arugula

2 cup baby arugula

¼ cup Parmesan cheese, finely grated

Directions

Ricotta Gnocchi

1. Bring a large pot of water seasoned with salt to a boil.

2. Drizzle oil on a large baking tray and dust another baking tray with flour, set aside.

3. In a bowl, mix remaining ingredients, except for flour until combined.

4. Mix in flour, ½ cup at a time until dough is formed, approximately 2 minutes.

5. Divide dough into 4 even pieces, dust with flour and roll each piece out to a 1-inch thick cylinder.

6. Cut dough cylinders into 1-inch pieces. Using thumb, roll each piece on the back of a fork to create ridges. Place dough pieces on flour dusted tray.

7. In batches, cook dough pieces until Gnocchi floats to the top of water, approximately 3-5 minutes.

8. Using a slotted spoon, remove Ricotta Gnocchi, place on tray with oil to prevent sticking. Set aside for Brown Butter with Lemon and Arugula.

Brown Butter, Lemon and Arugul

1. Heat butter in a large Le Creuset Sauté Pan until brown and nutty, approximately 2 minutes.

2. Add Ricotta Gnocchi and lemon juice, toss. Season with salt and pepper, toss gently and set aside for assembly.

Assembly

1. Place Ricotta Gnocchi with Brown Butter sauce on a large platter intended for family style serving.

2. Garnish with baby arugula, Parmesean cheese and serve.

See more: Pasta, Vegetables, Cheese, Vegetarian, Italian