Ricotta, Parmesan & Chive Gnocchi

1:36:00 PM

It seems like chilly winter nights are the perfect excuse for the occasional warm bowl o' carbs. We all have our go-to pasta in sauce recipes, which, lets be real, would perfectly fit the chilly-winter-night bowl-o-carbs role, but why not try something new? Enter: gnocchi. 

Gnocchi have become a staple comfort food in our house, because they are probably in the top 3 of my boyfriend's all time favorite foods. I like to think of gnocchi as pasta's interesting alternative cousin. Gnocchi is in fact an ancient style of dough based food stuffs with more variations that you can count. I prefer mine made with cheese and potato, although you can find recipes made with semolina, bread crumbs, or veggies. 

When I stumbled upon this recipe the other day, which includes chives, ricotta and parmesan,  I knew I had to give it a try. I made a few tweaks of my own, and I think this will be a new winter staple for us. 
First, boil 3 russet potatoes.

Grab a buddy, because making gnocchi is a labor of love.

Pass boiled potatoes through your ricer.

Mix cheese, more cheese, eggs, and chives into potatoes. 

Add flour, form your dough.

Roll dough into ropes and cut pieces. 

Form gnocchi with your gnocchi board (or fork).

Cook, garnish, enjoy. 

Ingredient List: 
- 3 russet potatoes
- 2 eggs
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan
- 1/3 cup chopped fresh chives
- 2 cups flour (plus extra for rolling)
- 6 tablespoons olive oil
- 6 tablespoons butter
- 1 lemon
- flake sea salt for sprinkling 

Recipe adapted from Food 52

1. Bring a large pot of salted water to a boil. Score an X onto the end of each russet potato to make peeling easy after boiling. Add potatoes to water and boil for 45 minutes. Drain into a colander, let cool, and peel. 

2. Pass the peeled potatoes through a ricer,  into a large bowl. Add eggs and stir to incorporate. Once eggs are incorporated, stir in ricotta, parmesan, and chives to form a thick mixture. 

3. About 1/2 cup at a time, add up to 2 cups of flour to your mixture, using your hands to knead mixture once it comes together as a thick, malleable dough. 

4. Place dough onto a well floured rolling surface (the dough should be pretty sticky at this point, so be liberal with flour here). Divide dough in half and begin to roll one piece into a snake-like rope. Continue to divide dough as you roll to keep length manageable. Roll until rope is about the thickness of your thumb.  

5. Dust ropes with flour and cut into 1 inch segments. Pressing firmly with your thumb, roll each dough segment down the back of a fork (or gnocchi board) held at a 60-degree angle.

6. Place formed gnocchi on baking sheet lined with parchment paper.

7. To cook the gnocchi, bring a large pot of salted water to a boil. Add gnocchi in batches to avoid crowding. Gnocchi should be done when they float. With a slotted spoon or spider strainer, remove gnocchi to a colander to drain. 

8. Add two tablespoons of oil and butter to a large saute pan over medium high heat. Add just enough gnocchi to the pan so they have space to get a light brown crust around them. Add more oil and butter between batches if necessary. Lightly season the gnocchi with a little sea salt, lots of grated parmesan, & a squeeze of lemon. 

1 comment:

  1. Sounds like a perfect dish to enjoy on a cold winter's night. OR on a warm summer evening. Or any time. Lunch, too! Delicious!