MOOD FOOD: RICOTTA GNOCCHI Print
- Active Time: 40 minutes
- Total Time: 40 minutes
- 1 cup whole-milk ricotta cheese (1/2 pound)
- 1 large egg, lightly beaten
- 3/4 cup grated Parmesan cheese (1 1/2 ounces), divided
- Pinch grated nutmeg
- 5/8 cup all-purpose flour
- 1/4 stick unsalted butter
- 1 rosemary sprig (1 inch)
Stir together ricotta, eggs, 1/2 cup cheese, nutmeg, and 1/8 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/4 cup cheese. Season with salt.
By Romantic Reminders