I consider myself a good cook with natural talent. But I’ve never made gnocchi from scratch before…here goes the most difficult recipe I’ve made yet!
This ricotta gnocchi features sweet pomegranate seeds, spring pea shoots and lots of butter for a creamy but fresh dish.
I think it turned out really well! I’d definitely cook this again.
- 1 1/2 cup all-purpose flour
- 1 cup ricotta cheese
- 2 eggs
- 2 oz pea shoots
- 1 shallot
- 1 lemon
- 1/2 stick butter
- 2 tbsp pomegranate seeds
- 1/4 oz fresh thyme
- 1/4 tips ground nutmeg
- 2 tbsp sherry vinegar
1) Remove the thyme leaves from the stems; finely chop and set aside.
2) Cut the ends off the pea shoots and set aside.
3) Slice the shallot into 1/4 inch thin slices; set aside
4) In a small bowl, juice and zest the lemons; set aside
5) In a medium bowl, stir together eggs, nutmeg, 1 cup of ricotta and 1/4 teaspoon each of salt and pepper.
6) Add 1 1/4 cup of flour, stirring to form a soft, tacky dough.
7) Sprinkle work surface with 2 tablespoons flour. Shape dough into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife.
8) Line a rimmed sheet pan with parchment paper. Layer the 1-inch gnocchi pieces on the prepared sheet pan.
9) In a large sauce pot over medium-high heat, bring 8 cups of water and 2 tablespoons of salt to a boil. Add half the gnocchi to the pot. Stir occasionally. Cook 3-4 min. Lift the gnocchi out with a slotted spoon and drain in a colander. Repeat with remaining gnocchi.
10) Heat a large saute pan over medium-low heat. Melt the butter.
11) Add thyme and shallots and saute an additional minute.
12) Add the pea shoots and mix until ingredients are well combined. Remove from heat and add vinegar, lemon zest and lemon juice.
13) Add the gnocchi and remaining ricotta cheese to the saute pan. Mix to combine all ingredients. Season with salt.
14) Garnish each plate with pomegranate seeds.
I got this recipe from Brooke Williamson / Chef’d.
The original recipe included Maitake mushrooms, which I omitted.