5/14/09

Daring Cooks: Ricotta Gnocchi

As if being part of Daring Bakers wasn't enough, I decided to also join Daring Cooks. The first challenge was to make Ricotta Gnocchi. Once I found out what the challenge was, I felt pretty confident I'll be able to make it. Why? Because I've made regular gnocchi in the past and liked how they turned out.

Zuni Ricotta Gnocchi
Source: From The Zuni Café Cookbook.
Yield: Makes 40 to 48 gnocchi (serves 4 to 6)

For the gnocchi:
1 pound fresh ricotta
2 large cold eggs, lightly beaten
1 tablespoon unsalted
½ ounce Parmigiano-Reggiano, grated
¼ teaspoon salt
all-purpose flour for forming the gnocchi

I halved the recipe and added zest of one lemon, black pepper and sea salt to my gnocchi. I also used bread flour instead of all-purpose flour because that's what I had on hand.


Directions (I must confess I cheated a bit and formed my gnocchi the same way I made the potato ones, instead of rolling them in the flour. Directions below are not "official", but rather what I did.)

1. 24 hours before making gnocchi, line a sieve with paper towels, add your ricotta, and let the extra liquid drain over a bowl for 24 hours in the refrigerator.

2. In a bowl combine ricotta, slightly beaten egg(s), salt, Parmesan, black pepper and lemon zest.

3. Add enough flour so that you'll be able to form gnocchi (similar to forming meatballs).

4. Bring a large pot of salted water to a boil, lower the heat to a simmer. Drop 5-10 gnocchi at a time (depending on the width of your pot) and let them cook for about 3-5 minutes. Once the gnocchi are done, they will rise to the top.



As far as the sauce goes, I decided to do something very simple. I added quartered cherry tomatoes, torn basil leaves, a bit of olive oil, Parmesan cheese and freshly ground black pepper. I did not want to make a heavy tomato sauce because I wanted the lemony taste of gnocchi to shine.

Thoughts: I was very pleased with how this recipe came out. It was so much easier to make than the potato ones because you did not need to "rice" anything. Next time I think I'll try to make this recipe with all-purpose flour for a more tender texture.

35 comments:

5 Star Foodie said...

Delicious ricotta gnocchi! I love that you serve it with tomatoes and basil!

Junglefrog said...

I love how yours look! Good idea to make them into a salad type of dish with the basil and the tomatoes. If you're saying these are easier to make then the potato ones... I know that I will not be attempting to make those either!!

Sophie said...

I love your version of the gnocchi a lot! The dish looks wonderful yummie, Olga!!

Connie Weiss said...

Your Gnocchi looks delicious! When I make it again....I want to pair it with tomatoes and basil.

Great job!

Elra said...

WOW, delicious and beautiful looking dish. Ricotta gnocchi sounds delicious!

lisamichele said...

Not only does your gnochhi look delicious, but the presentation and photos are stunning!

recipes2share said...

looks beautiful Olga!

LegalAlien said...

Very nice! They look like cherry mozzarella!
Colorful pictures, I love them!

Cheri said...

This looks so fresh and yummy! And your Gnocchi look fabulous! What a great idea!

Anula said...

Your gnocchi looks great too! Very delicious :) Can I have a bowl as well :] pls

Rosa's Yummy Yums said...

Your gnocchi look perfect and that dish is really appetizing! A wonderful recipe!

Cheers,

Rosa

anjelikuh said...

Thanks Olga for reminding me that today's the challege posting date! I totally thought it was tomorrow...whew!! I love what you did with the gnocchis, looks so fresh!

Pat @ Mille Fiori Favoriti said...

This looks like a perfect summer meal! What a nice idea to pair the gnocchi with fresh tomatoes and basil.

I riced my ingredients so it still took some time to amke them, but these gnocchi were lighter than any I ever nmade before.

Nico said...

they look good!! contrats

Suzy said...

Love your light "sauce"..very salad like and would be great on a summer day. Great job!

jenncuisine said...

How vibrant and fresh this looks! I love how you have so many yummy veggies with them!

Christie's Corner said...

Love your salad idea. I stuck to the basic recipe and thought the results were bland.

Next challenge I'm going to be more daring.

Margie said...

I agree that the ricotta gnocchi caprese presentation was inspired! You optimized flavor and presentation at the same time. Thanks for stopping by my blog.

Esi said...

So colorful! I love your simple sauce. I agree, I think adding more flour to the mix would help the texture.

Lauren said...

Yum!! Your gnocchi look amazing!! I love what you did for your sauce =D.

Melissa said...

Wow! Look at all your comments! This looks really good Olga! :)

katie said...

Looks tasty and very yummy! Great job!

Audax said...

Yes I think that you right about this dish the gnocchi are so light that a salad is exactly the way to go with these little pillows of yummmmminess. I really like your pixs also. Cheers from Audax in Australia

gail said...

Looks delicious! I'm a gnocchi-aholic... I'll admit.

Jude said...

So tempted do join daring cooks but it's busy enough as it is. With great recipe selections like this, though....

erushi said...

It sounds wonderfully fresh and delicious. Love the combination of tomato and basil, with the lemon-y flavour of the gnocchi coming through.

HoneyB said...

Looks bright and yummy!

Eat4Fun said...

Congrats on the first ever DC Challenge! Your gnocchi and salad look terrific! Great job!!

Chantal said...

LOVE your interpretation of this challenge, it looks fresh and delicious!

art and lemons said...

Simple, yet decadent – yum!

cia007girl said...

Not sure while I'm looking at your blog while I'm sitting and starving at work...Looks great!

Chickiedoodle said...

Delightfully simple -- emphasis on the delightful!

MaryMary said...

Wow--I used the same flavors but love how fresh yours look with the tomatoes uncooked--kind of like a caprese salad. Looks fabulous!

Rumela said...

I was made this zunir ricotta gnocchi for dinner tonight, and it was delicious! I was a little nervous it wouldn't have enough depth of flavor, but it turned out scrumptious. even my hubby was loved eating this...as long as he can use his fingers. thank you for shearing your post.

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