Description
Indulge in the light and tender Lemon Ricotta Gnocchi, infused with fresh herbs and zesty lemon. This delightful dish is perfect for both cozy weeknight dinners and impressive dinner parties.
Ingredients
Scale
- 1 cup full-fat ricotta cheese, drained
- 1 large egg (or just the yolk)
- Zest of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 to 1.5 cups all-purpose flour (as needed)
- Fresh basil, finely chopped
- Fresh parsley, finely chopped
- Fresh chives, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- Juice of 1 lemon
Instructions
- First and foremost, you need to drain your ricotta thoroughly. Place the full-fat ricotta in a cheesecloth-lined sieve set over a bowl. Refrigerate it for at least 4 hours, or ideally overnight, to remove as much excess moisture as possible.
- In a large mixing bowl, gently combine the well-drained ricotta, the egg (or just the yolk for a richer dough), the finely grated lemon zest, freshly grated Parmesan cheese, a generous pinch of salt, and a few grinds of black pepper. Mix with a spatula or your hands until just combined. Gradually add the all-purpose flour, about 1/2 cup at a time, mixing gently until the dough just comes together.
- Lightly flour a clean work surface. Turn the gnocchi dough out onto the floured surface. Gently divide the dough into 4-6 equal pieces. Take one piece and, with lightly floured hands, gently roll it into a rope about 1/2 to 3/4 inch thick. Cut the rope into small, pillow-like pieces, about 1/2 inch in length. Transfer the finished gnocchi to a lightly floured baking sheet.
- Bring a large pot of well-salted water to a gentle boil. Working in batches, carefully drop the gnocchi into the simmering water. Once they float to the surface, let them cook for an additional 30-60 seconds. Use a slotted spoon to gently remove the cooked gnocchi from the water.
- While the gnocchi are cooking, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once the gnocchi are cooked, add them directly to the hot skillet. Gently sauté the gnocchi for 2-3 minutes until they are lightly golden and slightly crispy on the outside. Remove the skillet from the heat, then stir in the finely chopped fresh herbs, a squeeze of fresh lemon juice, and another tablespoon of butter if desired. Season with additional salt and freshly cracked black pepper to taste.
- Serve your Lemon Ricotta Gnocchi with Fresh Herbs immediately, garnished with extra fresh Parmesan cheese and a sprinkle of fresh herbs.
- Prep Time: 4 hours (plus 15 mins)
- Cook Time: 15 mins
- Category: Dinner
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg
Keywords: Ensure to drain the ricotta thoroughly to avoid dense gnocchi. Use less flour for a softer dough and avoid overworking it to maintain tenderness. Feel free to experiment with different fresh herbs for added flavor.