Ricotta Gnocchi, Peas, Mint, Lemon Brown Butter
Ingredients
GNOCCHI
- 16 oz whole milk ricotta
- ¾ cup all purpose flour
- ½ gup finely grated parmesan cheese
- 1 egg
- 1½ tsp salt
- ¼ tsp white pepper ground
- ¼ tsp nutmeg ground
TO SERVE
- ½ stick butter
- Zest and juice 2 lemon
- 4 cloves garlic, sliced thin
- 1 cup blanched peas
- 3 Tbsp mint leaf sliced thin
- 1 tsp salt
- ½ cup finely grated parmesan
Instructions
FOR THE GNOCCHI
- In the bowl of a food processor mix everything but flour till smooth, about 30 seconds. Add the flour and gently pulse to get your dough to come together. You don’t want to over mix or the gnocchi will be tough and chewy.
- Bring a large pot of salted water to a boil.
- Divide the dough into 4 equal sized balls. Using some more all purpose flour, gently roll your gnocchi balls into a long rope about a ó inch thick, cut the gnocchi in 1 inch lengths and transfer to a lightly floured cookie tray.
- To cook gnocchi, blanch in batches for about 3 to 4 min per batch. You know they are done after they float for a minute. Try one and if it is cooked through and not doughy you are good to go. Use a slotted spoon to remove gnocchi to an oiled cookie tray.
TO SERVE
- In a large heavy bottomed saute pan cook the butter over medium heat until it starts to brown and get a nutty aroma. Add the garlic and allow it to sweat for 30 seconds. Add the cooked gnocchi and saute to lightly brown. Add peas and deglaze with lemon zest and juice.
- Season with salt and at the last minute stir in mint.
- Divide between 4 bowls and top with parmesan cheese.
Notes
Photos by Dean Cambray
