Parmesan Gnocchi

By junerodgers

Ingredients

• For the Sauce:
• 3/4 cup all-purpose flour, plus additional for dusting
• 3/4 cup (3 ounces) Parmesan cheese, freshly grated
• Zest of 1 lemon, grated
• 1 cup (8 ounces) whole milk Ricotta cheese, drained
• 1 egg
• 6 T unsalted butter
• 1/2 shallot, thinly sliced
• 12 sage leaves
• 1 garlic clove, thinly sliced
• Juice of 1 lemon
• 2 T water
• 1/3 cup (about 2 1/2 ounces) Parmesan cheese, freshly grated
• 12 fresh parsley leaves

Details

Servings 4

Preparation

Step 1

Make the gnocchi: Combine flour, Parmesan cheese and lemon zest in bowl. Add Ricotta cheese and egg. Mix well with wooden spoon or your fingers until dough just comes together. Do not overwork or dough can toughen.

Scrape dough onto a well-floured surface and form into a roll. Cut dough into fourths, using bench scraper or knife. Gently roll each piece into foot-long ropes, about an inch in diameter, flouring as needed to prevent dough from sticking to surface. Place dough ropes on lightly floured platter or sheet pan; refrigerate for 30 minutes or up to two hours, uncovered, to rest.

Place ropes on floured surface; cut into 1/2-inch pieces with scraper or knife.

Finish the dish: Heat butter over medium-high heat in sauté pan large enough to accommodate all gnocchi without crowding. When butter foams, add gnocchi—do not crowd—and cook, turning as necessary, until brown and crisped on all sides, 5-6 minutes. When gnocchi are almost cooked, lower heat to medium and add shallot and sage leaves. Cook briefly to release flavors; then add garlic, lemon juice and water. Cook briefly, allowing sauce to emulsify and thicken a bit. Add 1/3 cup Parmesan cheese and parsley leaves. Toss to coat gnocchi. Spoon gnocchi and sauce into shallow bowls. Serve immediately.