Pan-Fried Lemon Ricotta Gnocchi
Get ready to cook up a dish that will transport you straight to the beautiful streets of Italy! These pillowy soft ricotta gnocchi are a delight for your taste buds. Combining the creamy richness of ricotta with the tangy bite of Parmigiano Reggiano and fresh lemon zest, these gnocchi are bursting with flavor. Fried to golden perfection and finished off with a touch of heat from chili, these little dumplings are a culinary masterpiece. Just a few simple steps and you'll be savoring each delicious bite in no time.
— Constant Cookbook
Ingredients
- 1 cup whole milk ricotta
- 1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
- 1 large egg yolk
- 1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
- 1 teaspoon kosher salt (or 1/2 tsp table salt)
- 3/4 cup all purpose flour, sifted + more for dusting
- 1 tablespoon chopped parsley (plus extra reserved for garnishing)
- 1/2 teaspoon finely minced chilli (or red pepper flakes) - adjust chilli based on your tastes
- 2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
- 1 tablespoon olive oil
Instructions
- Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta. See below to see what dough should look like.
- Divide dough into 4 parts. Take one part and roll into a long, 1" diameter log. Cut gnocchi into 1" pieces. You may use your wooden doobie-bopper or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
- Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. DOES IT TASTE LIKE A BEAUTIFUL ITALIAN'S LUSCIOUS LIPS? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.
Cook Time
0M
Prep Time
PT0M
Comments
No comments found.