Zuni Ricotta Gnocchi
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Testing the cheese (the day before you make the gnocchi): Check the cheese for wetness
2
If you are lucky enough to have an individual basket-drained ricotta—you'll see the basket imprint or dimples on the cheese—it may be sitting in a little whey; in this case, slide it out of the container and wick away the surface moisture with a dry towel
3
With any ricotta, place about 2 teaspoons of the cheese on a dry paper towel and wait for about 1 minute
4
There will always be a little wet spot under and around the cheese, but if the cheese has thrown a wide ring of moisture, it is too wet to use as is
5
Place it in a strainer, or double-wrap in cheesecloth, and suspend over a deeper receptacle to drain for 8 to 24 hours, refrigerated
6
Cheesecloth is more efficient, as it also wicks moisture from the cheese while gravity does its job of draining
7
You can also speed up the draining operation by cinching the cheesecloth tight and squeezing some of the moisture from the ball of cheese
8
Check the cheese for wetness
9
If you are lucky enough to have an individual basket-drained ricotta—you'll see the basket imprint or dimples on the cheese—it may be sitting in a little whey; in this case, slide it out of the container and wick away the surface moisture with a dry towel
10
With any ricotta, place about 2 teaspoons of the cheese on a dry paper towel and wait for about 1 minute
11
There will always be a little wet spot under and around the cheese, but if the cheese has thrown a wide ring of moisture, it is too wet to use as is
12
Place it in a strainer, or double-wrap in cheesecloth, and suspend over a deeper receptacle to drain for 8 to 24 hours, refrigerated
13
Cheesecloth is more efficient, as it also wicks moisture from the cheese while gravity does its job of draining
14
You can also speed up the draining operation by cinching the cheesecloth tight and squeezing some of the moisture from the ball of cheese
15
Making the batter: Beat the ricotta vigorously, then smash a little cheese against the side of the bowl with a soft rubber spatula
16
If you can still make out firm curds, press the cheese through a strainer to break them up
17
Stir in the eggs
18
Melt the 1 tablespoon of butter—with the chopped sage, if using—and add to the batter
19
Add the nutmeg or lemon zest, if using
20
Add the Parmigiano and salt and beat the whole mixture very well
21
This is what makes the gnocchi light
22
You should have a soft, fluffy batter
23
Beat the ricotta vigorously, then smash a little cheese against the side of the bowl with a soft rubber spatula
24
If you can still make out firm curds, press the cheese through a strainer to break them up
25
Stir in the eggs
26
Melt the 1 tablespoon of butter—with the chopped sage, if using—and add to the batter
27
Add the nutmeg or lemon zest, if using
28
Add the Parmigiano and salt and beat the whole mixture very well
29
This is what makes the gnocchi light
30
You should have a soft, fluffy batter
31
Forming and testing a sample gnocchi: Make a bed of flour about 1/2 inch deep in a shallow baking dish or on a sheet pan
32
Scrape the sides of the bowl, mass the batter, and smooth its surface
33
Use a spoon held at an angle to shallow-scoop out 2 to 3 teaspoons of batter
34
Use your fingertip to push the almond-shaped scoop of batter cleanly from the bowl of the spoon onto the bed of flour
35
Shimmy the pan gently to coat the sides, then flip the gnocchi with your fingertip to coat the top
36
Lift from the flour and cradle and rock it in your palm
37
Don't squeeze it
38
You should have a dusty oval pod
39
As long as the general shape is uniform and rotund, don't worry that the gnocchi has a few wrinkles, dimples, and bumps
40
To check the batter, poach this first gnocchi in a small pot of simmering well-salted water
41
It will initially sink, but will then swell, roll, and bob to the surface
42
Maintaining the quiet simmer, cook until the gnocchi is just firm, usually 3 to 5 minutes from the time it floats, depending on the cheese and the size of the gnocchi
43
Don't boil hard, or the gnocchi may explode
44
If, even at a gentle simmer, the gnocchi spreads or starts to decompose, the cheese was probably too wet
45
This can usually be corrected by beating a teaspoon or so of egg white into the remaining batter
46
If the batter was very fluffy[,-CUT] but the sample seems heavy, beat in about 1 teaspoon beaten egg
47
In either case, poach another sample to make sure the fix is successful
48
Taste the sample for salt, and adjust the batter if needed
49
Make a bed of flour about 1/2 inch deep in a shallow baking dish or on a sheet pan
50
Scrape the sides of the bowl, mass the batter, and smooth its surface
51
Use a spoon held at an angle to shallow-scoop out 2 to 3 teaspoons of batter
52
Use your fingertip to push the almond-shaped scoop of batter cleanly from the bowl of the spoon onto the bed of flour
53
Shimmy the pan gently to coat the sides, then flip the gnocchi with your fingertip to coat the top
54
Lift from the flour and cradle and rock it in your palm
55
Don't squeeze it
56
You should have a dusty oval pod
57
As long as the general shape is uniform and rotund, don't worry that the gnocchi has a few wrinkles, dimples, and bumps
58
To check the batter, poach this first gnocchi in a small pot of simmering well-salted water
59
It will initially sink, but will then swell, roll, and bob to the surface
60
Maintaining the quiet simmer, cook until the gnocchi is just firm, usually 3 to 5 minutes from the time it floats, depending on the cheese and the size of the gnocchi
61
Don't boil hard, or the gnocchi may explode
62
If, even at a gentle simmer, the gnocchi spreads or starts to decompose, the cheese was probably too wet
63
This can usually be corrected by beating a teaspoon or so of egg white into the remaining batter
64
If the batter was very fluffy[,-CUT] but the sample seems heavy, beat in about 1 teaspoon beaten egg
65
In either case, poach another sample to make sure the fix is successful
66
Taste the sample for salt, and adjust the batter if needed
67
Forming the remaining gnocchi: Use the same spoon-and-finger technique to form the rest of the gnocchi
68
I usually form them in groups of 4 to 6, placing them all at the same angle, and a few inches apart, in the bed of flour, then shimmy the pan to coat all of them at once; don't leave them sitting too long in the flour, or they will absorb too much
69
Keep scraping the bowl and smoothing the surface of the batter to permit smooth scoops
70
As with the sample, roll each gnocchi in your hand
71
Arrange them on a sheet pan lined with a flour-dusted sheet of parchment paper or wax paper
72
Be sure that the individual gnocchi are not touching one another
73
You can poach the gnocchi right away, but if you refrigerate them uncovered for about an hour, they will firm up, making them easier to cook and handle
74
(They will keep for up to 8 hours that way
75
) Use the same spoon-and-finger technique to form the rest of the gnocchi
76
I usually form them in groups of 4 to 6, placing them all at the same angle, and a few inches apart, in the bed of flour, then shimmy the pan to coat all of them at once; don't leave them sitting too long in the flour, or they will absorb too much
77
Keep scraping the bowl and smoothing the surface of the batter to permit smooth scoops
78
As with the sample, roll each gnocchi in your hand
79
Arrange them on a sheet pan lined with a flour-dusted sheet of parchment paper or wax paper
80
Be sure that the individual gnocchi are not touching one another
81
You can poach the gnocchi right away, but if you refrigerate them uncovered for about an hour, they will firm up, making them easier to cook and handle
82
(They will keep for up to 8 hours that way
83
) Cooking the gnocchi: Place the 8 tablespoons of butter and the 2 teaspoons of water in a 12-inch skillet; set aside
84
Bring 2 to 3 quarts water to a simmer in a wide pan, 10 or more inches in diameter, so the gnocchi won't crush each other too much as they push to the surface
85
A sauté pan, flared brasier, or saucier pan will work, as long as it is at least 2 inches deep
86
Salt the water liberally—about 1 teaspoon per quart
87
Add the gnocchi one by one, adjusting the heat to maintain the simmer
88
Dip your fingertips in water if you find they are sticking to the gnocchi, but don't fret if the gnocchi stick a little to the paper
89
Do avoid holding the tray of gnocchi in the steam
90
Cook the gnocchi as you did the sample, until just firm, 3 to 5 minutes from the time they float
91
Meanwhile, as soon as the gnocchi float to the surface, place the pan of butter and water over medium heat
92
Swirl the pan as the butter melts and begins to seethe
93
As soon as the butter is completely melted and has turned into an opaque pale yellow sauce, turn off the heat
94
Swirl the pan a few more times
95
Lift the gnocchi out with a slotted spoon or skimmer, slide into the ready skillet, and roll in the warm butter sauce
96
Serve instantly in warm bowls
97
Place the 8 tablespoons of butter and the 2 teaspoons of water in a 12-inch skillet; set aside
98
Bring 2 to 3 quarts water to a simmer in a wide pan, 10 or more inches in diameter, so the gnocchi won't crush each other too much as they push to the surface
99
A sauté pan, flared brasier, or saucier pan will work, as long as it is at least 2 inches deep
100
Salt the water liberally—about 1 teaspoon per quart
101
Add the gnocchi one by one, adjusting the heat to maintain the simmer
102
Dip your fingertips in water if you find they are sticking to the gnocchi, but don't fret if the gnocchi stick a little to the paper
103
Do avoid holding the tray of gnocchi in the steam
104
Cook the gnocchi as you did the sample, until just firm, 3 to 5 minutes from the time they float
105
Meanwhile, as soon as the gnocchi float to the surface, place the pan of butter and water over medium heat
106
Swirl the pan as the butter melts and begins to seethe
107
As soon as the butter is completely melted and has turned into an opaque pale yellow sauce, turn off the heat
108
Swirl the pan a few more times
109
Lift the gnocchi out with a slotted spoon or skimmer, slide into the ready skillet, and roll in the warm butter sauce
110
Serve instantly in warm bowls
111
Serving Suggestions: The mild flavor of the ricotta marries well with many other flavors and ingredients, especially sweet, subtle, or nutty ones
112
Whatever the companion, it should be tender and delicate—like the gnocchi themselves
113
Try serving the dumplings with a few leaves of sage, arugula, or spinach wilted in butter, or roll in melted butter with just-cooked baby carrots and fresh chervil
114
Or pair with tender flageolets finished with extra-virgin olive oil and black pepper
115
Or fold in matchsticks of just-cooked zucchini; its subtle flavor becomes clearer next to these gnocchi
116
In the spring, we offer them with barely cooked peas, tiny favas, or finely slivered asparagus, or all three
117
During summer, we match them with fresh white corn kernels cooked in butter with basil, or scatter them with chopped nasturtium blossoms
118
When tender-skinned Sungold Sweet 100 tomatoes are at their sweetest, we halve them, warm them in extra-virgin olive oil with basil, and toss them over the gnocchi
119
In the fall, fresh wild mushrooms slivered, stewed, and finished with white truffle oil are delicious with the gnocchi, and in the winter, whenever we have black truffles in house, we shave some generously over the dish
120
The mild flavor of the ricotta marries well with many other flavors and ingredients, especially sweet, subtle, or nutty ones
121
Whatever the companion, it should be tender and delicate—like the gnocchi themselves
122
Try serving the dumplings with a few leaves of sage, arugula, or spinach wilted in butter, or roll in melted butter with just-cooked baby carrots and fresh chervil
123
Or pair with tender flageolets finished with extra-virgin olive oil and black pepper
124
Or fold in matchsticks of just-cooked zucchini; its subtle flavor becomes clearer next to these gnocchi
125
In the spring, we offer them with barely cooked peas, tiny favas, or finely slivered asparagus, or all three
126
During summer, we match them with fresh white corn kernels cooked in butter with basil, or scatter them with chopped nasturtium blossoms
127
When tender-skinned Sungold Sweet 100 tomatoes are at their sweetest, we halve them, warm them in extra-virgin olive oil with basil, and toss them over the gnocchi
128
In the fall, fresh wild mushrooms slivered, stewed, and finished with white truffle oil are delicious with the gnocchi, and in the winter, whenever we have black truffles in house, we shave some generously over the dish
129
Variation Spinach & Ricotta Gnocchi Prepare the batter as above
130
Warm an additional tablespoon of butter in a 10-inch skillet over low heat
131
Add a few handfuls of spinach leaves—about 2 ounces
132
Salt lightly and, stirring and folding constantly, cook until the spinach is completely wilted but still vibrant green, 1 to 2 minutes
133
Slide onto a clean towel, cover with another towel, and press to extract the moisture
134
(The spinach will bleed green into the towel
135
) Peel off the spinach and chop into bits the size of fresh thyme leaves
136
Don't chop fine, and don't purée, or you will sacrifice the nice texture and burst of flavor it promises
137
Beat the spinach flecks into the prepared batter, then form and cook the gnocchi as described above
138
Prepare the batter as above
139
Warm an additional tablespoon of butter in a 10-inch skillet over low heat
140
Add a few handfuls of spinach leaves—about 2 ounces
141
Salt lightly and, stirring and folding constantly, cook until the spinach is completely wilted but still vibrant green, 1 to 2 minutes
142
Slide onto a clean towel, cover with another towel, and press to extract the moisture
143
(The spinach will bleed green into the towel
144
) Peel off the spinach and chop into bits the size of fresh thyme leaves
145
Don't chop fine, and don't purée, or you will sacrifice the nice texture and burst of flavor it promises
146
Beat the spinach flecks into the prepared batter, then form and cook the gnocchi as described above