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