|
Click on any category title to see recipes in that category.
|
|
|
|
|
|
|
HANDMADE RICOTTA GNOCCHI
WITH CHANTERELLES, SWEET CORN AND SAGE BROWN BUTTER
|
Suzanne Goin’s comments on this recipe are pertinent: “Gnocchi is one of those dishes that many home cooks shy away from. Whether they’re made of potatoes or cheese, the process seems mysterious – until, of course, you finally take the plunge and make a batch yourself at home. These ricotta gnocchi are quick and easy and the perfect launch into your gnocchi-making career. Once you get the hang of rolling them off the tines of the fork, there’s nothing to it. And when you’ve become the accomplished gnocchi-maker you never thought you’d be, you’ll find all sorts of ways to serve them. Try them with a fresh tomato sauce, or simply toss them in this sage brown butter.”
I include the entire recipe that she serves at Lucques, below, but, as she points out, you can make a simpler version - just to show off your newly-mastered skill at making these light and delicious dumplings!
COOK’S NOTE: The gnocchi can be made and blanched entirely ahead of time, and simply finished just before serving.
|
SERVES SIX
|
1 1/2 cups, fresh breadcrumbs
1/4 cup, extra-virgin olive oil
7 tablespoons, unsalted butter
3/4 pound, chanterelle mushrooms - cleaned
1 tablespoon, thyme leaves
1 tablespoon, sliced fresh sage leaves
3 cups, fresh corn kernels (from about 4 ears)
2/3 cup, diced shallots
1 recipe ricotta gnocchi* – blanched (*recipe follows)
1/2 cup, chopped flat-leaf parsley
kosher salt and freshly ground black pepper
|
Preheat the oven to 375 degrees. Toss the breadcrumbs with 2 tablespoons of the olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown. [Set the toasted breadcrumbs aside.] If the mushrooms are big, tear them into bite-size pieces.
Heat a large sauté pan over high heat for 2 minutes. Add the remaining 2 tablespoons of olive oil, and heat another minute. Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, 1/2 teaspoon of salt, and a healthy pinch of pepper.
Sauté the mushrooms for about 5 minutes, stirring occasionally, until they’re tender and a little crispy. Don’t be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring. Transfer the cooked mushrooms to a platter.
Return the pan to the stove, and heat it on high for 1 minute. Add the remaining 6 tablespoons butter to the pan, and cook for a minute or two, until the butter starts to brown. Add the sage, let it sizzle, and then add the corn, shallots, the remaining 1/2 tablespoon thyme, 1 1/2 teaspoons salt, and some freshly ground black pepper. Sauté quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender.
Add the blanched gnocchi and toss well to coat with the corn and brown butter. Season with 1 teaspoon of salt, and add the mushrooms. Toss to combine, and heat the mushrooms through. Add the parsley. Arrange the gnocchi on a large platter, and shower the toasted breadcrumbs over the top.
*RICOTTA GNOCCHI
2 extra-large eggs
2 cups, all-purpose flour (plus extra for rolling out the dough)
1 pound, whole milk ricotta – drained if wet
3 tablespoons, extra-virgin olive oil
kosher salt and freshly ground black pepper
Beat the eggs together in a small bowl. Place 2 cups flour, 1 3/4 teaspoons salt, 1/4 teaspoon freshly ground black pepper, and the ricotta in a large mixing bowl. With a dinner knife in each hand, cut the ricotta into the flour. When the flour and ricotta are combined, make a well in the center and pour in the eggs.
Use a fork and, starting in the middle of the mixture, incorporate the eggs into the flour and ricotta. Knead the dough with your hands briefly, just to bring it together while being careful not to overwork it.
Shape the dough into a ball, and place it on a lightly floured cutting board. Cut the ball into four pieces, and cover with a clean kitchen towel. Bring a large pot of heavily salted water to a boil.
One by one, take each piece of dough out from underneath the towel, cut it in half, and roll it into a 3/4-inch-thick rope on a lightly floured cutting board. COOK’S NOTE: The amount of flour on the board is very important: if you have too much the dough is difficult to roll, and if you don’t use enough, the dough will stick to the board.
Cut the ropes into 1-inch-long pieces, and sprinkle a little flour over them. Using your thumb, roll each piece of dough over the back of the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other.
Plunge the gnocchi into the boiling water in batches. Once they rise to the surface, cook them for 1 minute more. Use a slotted spoon to transfer them to a baking sheet or platter. Drizzle the cooked gnocchi with the olive oil, and toss to coat them well.
|
|
Recipe adapted from: Sunday Suppers at Lucques, by Suzanne Goin with Teri Gelber (Knopf) |
|
