Gastronomy: Homemade Gnocchi, an Easy Delight

I love gnocchi. And, although it continues to frequent more and more menus, it’s difficult to find a gnocchi that’s served the way it’s intended—light, airy, and delicate. Since I rarely make pasta, I shelved the idea of ever making homemade gnocchi, too. However, after watching season-after-season of Top Chef and repeatedly observing the chefs using gnocchi as their go-to pasta when under extreme pressure and time limitations, I finally realized that it may not be as difficult or tedious as I originally expected.

As fate would have it, the week I made homemade ricotta (http://modcitymom.blogspot.com/2011/03/gastronomy-homemade-ricotta-fun-making.html), I also stumbled upon Chef Michael Symon’s ricotta gnocchi recipe. No longer with any excuses in hand, I ventured to create my first homemade gnocchi and it was worth every last velvety bite.

Michael Symon’s Ricotta Gnocchi with Lemon Brown Butter

Gnocchi

• 3/4 c all-purpose flour, plus more to cover work space
• 1/2 c Parmesan cheese, grated
• 1 lemon zest
• 1 c ricotta cheese
• 1 egg

Lemon Brown Butter

• 1 stick of unsalted butter
• 1 lemon, sliced

In a large bowl, combine flour, Parmesan cheese, and lemon zest. Make a well in the center of the flour mixture and add the ricotta cheese and egg. Combine well with a wooden spoon or with your fingers until the dough just comes together, taking care to not overwork and causing the dough to toughen.

Scrape the dough onto a well-floured surface and pat into a rough square. If it’s tacky to the touch, add a bit more flour so you can form it with your hands. Evenly cut the pasta dough into 4 even pieces. Gently roll each piece into foot-long ropes, about 1-inch in diameter, flouring as needed to prevent the dough from sticking to the surface (think of making snakes with Play-doh). Cut each rope into 1/2- to 3/4-inch wide pieces. Place the gnocchi onto a floured, parchment or wax paper-lined, baking sheet and into the refrigerator, uncovered, until ready to cook.

In the meantime, add salt to a pot of boiling water. Reduce heat to a simmer, add gnocchi, and allow to cook, approximately 2-3 minutes. Continue to watch the gnocchi closely.

While the gnocchi is cooking, add butter and lemon slices to a sauté pan and melt over medium heat until brown and bubbly.

Once the gnocchi starts to float, remove from the water using a slotted spoon or hand strainer and add them directly to the butter mixture in the sauté pan. Allow to brown on medium heat for about two minutes.

Serve as a side dish for 4. Works wonderfully with a hearty salad and roasted pork or chicken.