Ricotta Gnocchi with Browned Thyme Butter
Ingredients
- 1 cup + 1 Tablespoon (250 g, 8.825 ounces) Ricotta, discard any liquid that is contained in the package
- 1 large egg yolk
- 1/4 to 1/2 teaspoon fine sea salt -1.06oz. (30 g) Parmesan or Pecorino, freshly ground (no plastic cheese!)
- 1/3 cup 2 Tablespoons (50-75 g) flour
- flour for dusting
- 1/4 cup butter, unsalted
- fresh thyme
Instructions
1 In a bigger bowl mix together the egg yolk, salt and Parmesan cheese.
2 Add the ricotta and combine into the egg mixture. I used a rubber spatula for the mixing.
3 Slowly work in the flour until combined, don’t over mix. You want the dough to stay fluffy.
4 Place a bigger spoon full of dough onto a well flowered board. Flour your hands!
5 The dough is very moist. Try to avoid adding more flour, since this will lead to tougher gnocchi.
6 Roll the dough into finger thick dough rolls.
7 Cut the rolls into small pillows. Flour the cutting edge of the knife after each cut, otherwise it will also stick to the dough.
8 Transfer the dough pillows onto a floured or parchment paper covered board.
9 Proceed until all dough is used up.
10 Bring a big pot of water to boil Season with salt.
11 Add gnocchi and let cook for 2-4 minutes (until they float), stir once to prevent the gnocchi to stick to the bottom of the pot.
12 With a kitchen spider remove the gnocchi from the boiling water and serve immediately.
13 Prepare the browned thyme butter. Heat the butter on medium heat in a smaller pan. Stir carefully until the butter turns color. Watch out it tends to blacken easily!
14 Once the butter is brown, remove the pan from the heat add the thyme leaves. Your sauce is ready to serve.
Notes: Serve with sauce of your choice. Tomato, pesto, roasted peppers, toasted pine nuts, browned butter infused with fresh herbs or olive oil with with Parmesan. Enjoy!
Recipe by My Kitchen in the Rockies