Recipe by Rob Rossi from Top Chef Canada Episode 12.
Directions for: Ricotta Gnocchi with Brown Butter, Lemon and Arugula
Ingredients
Ricotta Gnocchi2 Tbsp vegetable oil
1 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 Arugulcup butter
juice of 1/2 a lemon
salt
pepper
AssemblyRicotta Gnocchi with Brown Butter, Lemon and Arugula
2 cup baby arugula
cup Parmesan cheese, finely grated
Directions
Ricotta Gnocchi1. 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, 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 Arugul1. Heat butter in a large Le Creuset Saut 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.
Assembly1. 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, Vegetarian, Cheese, Italian