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w/ Buttery Minted Pea Sauce
Serves 4
Cooking time ~30 minutes
This Bon Appetit recipe is a really indulgent way to make fresh Gnocchi. It uses Cheese as a base rather than Potato and it's super easy and delicious.
Ingredients:
450g Ricotta
6tbsp Butter
1x Garlic Clove (finely chopped)
1x Egg
2x Egg Yolks
½ cup Parmesan
125g Plain Flour
300g Frozen Peas
Fresh Mint
Fresh Basil
1x Lemon
Method:
Start by measuring out your tablespoons of Butter. Keep these separate from each other and put them in the fridge. They need to be cold when you make the sauce so that it doesn't clarify.
Onto the Gnocchi.
Drain your Ricotta as much as you can with some paper towel. Press down to draw out as much liquid as you can. Once you've done that, add it to a bowl with the Egg & Egg Yolks and a generous amount of Salt and Pepper. Mix well before adding the Parmesan and Flour. Mix this all together until the mixture starts to resemble a workable dough. You might need to add more Flour and that's okay, just keep going until it feels like you can pick it up and move it around with your hands.
Flour your kitchen top well and put the mixture on it, kneading it a couple of times. Keep your Flour near, you will need to add more to keep it workable but you don't want to over-Flour the Dough.
Cut the Dough into 6 even pieces and roll each piece out into a really long, thin sausage shape (about the width of a piece of Gnocchi, funnily enough). You want to make sure the kitchen surface top is floured enough for the Dough not to stick to it.
Flour the blade of a knife and cut each line of Dough up into bite-size bits of Gnocchi. Transfer these to a baking tray (floured, obviously).
Bring a pan of Water to a boil, add a generous amount of Salt to the Water and drop the Gnocchi into the Water gently.
Stir the Gnocchi gently with a slotted spoon to make sure none of it sticks to the pan. When the Gnocchi starts to rise to the surface, give it another minute or so before taking it out. You can cook it for longer or shorter, depending on what texture you're going for.
RESERVE 2 CUPS OF COOKING WATER PLEASE - this is super important.
In another pot, pour 1 cup of the Cooking Water and add the Peas and a fair bit of Salt. Put a lid on the pot and cook the Peas for about 2 or 3 minutes, until they're bright green.
Take the lid off, bring the mixture up to a simmer and start to add the chilled Butter, one piece at a time. This is pretty painstaking but you need to keep stirring the mixture well until the piece of Butter has melted, before adding the next one. Repeat until all the Butter is melted and you have a smooth sauce.
Add the Garlic and the Juice and Zest of half of the Lemon to the sauce. Stir well and season with Salt, Pepper and Chilli Flakes.
Add the Gnocchi back into the Sauce and drop a splash more Cooking Liquid in until the Sauce starts to coat the Gnocchi well. Chop up your Mint and Basil finely and add them to the mixture too. Cook that through for about 30 seconds.
Plate up and serve! I served mine with some easy homemade Garlic Bread and topped with some Crouton breadcrumbs I had lying around.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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