Pan-Fried Lemon Ricotta Gnocchi
One of my new favorite foodie blogs is Jaden’s Steamy Kitchen. I love her writing, photography and her Asian food fusion.
Side note: Couldn’t you just see “Steamy Kitchen” as the title for a Food Network soap opera? I call dibs on Steve Burton aka General Hospital’s Jason Morgan. He’s yummy!
Since I had a bag of lemons that I just HAD to buy when I saw it at Costco (I think I had grand ideas of lemon tarts, lemon cupcakes, lemon bars etc) I went searching for a lemon inspired dish. As soon as I saw Jaden’s lemon gnocchi I knew I had to try it! I’ve made gnocchi before back in my newbie food blogger days and its one of T’s favorite dishes to date. He’s an Irish boy so potato gnocchi hit the spot for him! But Jaden’s version is lemon and ricotta so I was intrigued to make and compare.
Recipe from Steamy Kitchen
1 cup whole milk ricotta (I used part skim 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 (I used 1/2 tsp regular salt)
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced chili, to taste (I used red pepper flakes)
2 tablespoons clarified butter (I used regular unsalted butter)
1 tablespoon olive oil
Combine ricotta, parmagiano, yolk, zest, parsley 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. Divide dough into 4 parts.
[NOTES: I added about 1 tbsp more flour b/c I used skim milk ricotta which has more water content than whole milk ricotta.]
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.
[NOTES: I don’t have a doobie bopper (is that really what its called? HAHA) and I was too lazy to do it with a fork so my gnocchi are groove-less.]
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 chili. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is so do a taste test. Serve with a sprinkling of lemon zest, parmegiano and parsley.
Husband rating: A
He liked this one alot. Not as much as the potato gnocchi but he had several plates so I know I’ll be making this one again!
Wifey rating: A
The lemon and ricotta flavor combinations were so good. Definitely adding this one to the rotation!