I know that many people frown at the simple mention of the name “ricotta” - right, C.? :)
I’m not one of those. I really like ricotta and find it very versatile. You can use it in both sweet and savory recipes and jazz it up with a diversity of flavors.
Valentina posted this gnocchi recipe a while ago on her blog in Portuguese and it sounded so easy I had to try it myself. Another use for the wonderful lemons in my fridge and also for my newest addiction: fresh thyme.
This is my entry for the Weekend Herb Blogging, this time hosted by Margot, from Coffee and Vanilla.
Ricotta gnocchi with lemon thyme butter sauce
250g ricotta cheese
¼ cup (25g) grated parmesan
1 egg, lightly beaten
½ cup (70g) all purpose flour
¼ cup finely chopped parsley
freshly ground black pepper
extra grated parmesan, to serve
80g unsalted butter, room temperature
pinch of salt
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Start with the sauce: place all the ingredients in a small saucepan and cook over low heat, stirring, until the butter melts completely. Remove from heat and set aside.
Now, the gnocchi: place the ricotta, ¼ cup parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well until smooth – the ricotta cheese we have here in Brazil is a bit dry, so I started by breaking it with a fork and then added all the other ingredients. You'll see specks of ricotta in the gnocchi because I did not want to overmix the dough.
Transfer the mixture to a lightly greased or coated with cooking spray surface and shape into a long log; cut the gnocchi – they should be about 2cm.
Make indentations in each dough ball with a fork – I did not do that.
Cook the gnocchi in a large saucepan with boiling salted water – as soon as the balls come up to the surface, they will be almost ready; let them cook for another 30 seconds then remove them carefully from the pan, using a skimming ladle.
Heat the sauce, pour over the gnocchi, sprinkle with parmesan and serve at once.