Gnocchi Workshop at Santropol Roulant

BY KIM MATURO
Gnocchi Workshop

This past December, The Foodie Collective was invited to give a second workshop at Santropol Roulant. This time on the menu: gnocchi. These are not your average potato gnocchi though; actually, there are no potatoes at all. These little pillows of ricotta are elegant and very easy to make. We would also like to take this opportunity to thank Santropol for involving us in their community. They are a wonderful organisation and are always looking for volunteers. You can find more information about them here.

Ricotta gnocchi
Ricotta gnocchi

Ricotta gnocchi in brown butter sage sauce

Yield: Serves 2

Ingredients
1 cup whole milk ricotta
3/4 cup freshly grated Parmesan cheese, plus extra for garnish
1 large egg yolk
3/4 cup all-purpose flour, plus extra for surface kneading
1 tbsp. freshly grated lemon zest, plus extra for garnish
1 stick butter
1 bunch fresh sage
1 garlic clove, minced
Salt and pepper to taste

Method

  1. In a large bowl, combine the ricotta, Parmesan, egg yolk, lemon zest, salt and pepper.
  2. Gently fold in the flour with a spatula. Be careful not to over-mix as this might make the gnocchi rubbery.
  3. Sprinkle extra flour on a clean work surface and dump out the ricotta mixture.
  4. Knead dough until all flour is incorporated or for about one to two minutes.
  5. Roll dough into a ball; divide into four equal parts.
  6. Take each part and roll into a 1-inch diameter log. Cut each log into 1 or 2-inch gnocchi pieces, as desired.
  7. In a large sauté pan over medium-low heat, melt the butter and add minced garlic and chopped fresh sage.
  8. When butter just begins to brown, add gnocchi pieces, working in small batches.
  9. Cook gnocchi until golden brown or about 2 minutes on each side.
  10. To serve, place gnocchi on a plate, pour over brown butter and sage from the pan, garnish with lemon zest, Parmesan shavings, and season with salt and pepper to taste.

Ricotta GnocchiRicotta Gnocchi

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5 thoughts on “Gnocchi Workshop at Santropol Roulant

  1. oh lord. that looks amazing. i thought that when making gnocchi you’re supposed to do that little thumb rolly business? looks wonderful regardless.

    • Katherine says:

      Hi! You can definitely do the thumb rolly business to make the gnocchi. It all depends on the shape you would like to create. Thanks for writing and enjoy!

  2. Rachel says:

    Hi Foodie Collective,

    It’s Rachel from Santropol Roulant. I just saw this blog post and the gnocchi looks divine. I can’t believe I missed this workshop! Great photos too, I will definitely share the post and may even try out the recipe at home. Love you guys!

    • Amanda Piedimonte says:

      We love you too, Rachel! And congrats on the baby! I saw the posting for your maternity leave replacement in the newsletter. Hope everything runs smoothly until then! Maybe we should start testing baby purée recipes for you 😉

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