Gnocchi are my go-to when I want pasta but I don't want the same pasta I eat every day. I knew about the potato version, but I hadn't explored the ri...
While it can't be overstated that one of our first loves is pasta (in any shape, dried or fresh, with just about any seasonal veggie sauce), it's nice to break away from the classics from time to time. Refreshingly light but enriched with ricotta, fresh gnocchi hit the spot when you're looking for a new, tasty gnocchi recipe to test out.
While their potato-based counterparts are well-loved and made frequently in global cuisines, a ricotta base turns this pasta into an airy dish, with pockets of freshness and smoothness that will fill you up without the overkill potato-based gnocchi can impart.
Add in a few extra spices in your dough to liven up the gnocchi recipe, and while experimentation is always a good thing, the step-by-step of this recipe will give you a richness and volume that will leave you and your loved ones most satisfied and sated. Pair this classic recipe with a refreshing, crisp wine and take your meal to new heights!
for 4 servings
Mix ricotta with egg yolks in medium mixing bowl. Add in Parmesan cheese and salt to taste.
Add flour to the bowl, and stir until you reach smooth, dough-like consistency.
Flour smooth working surface with additional flour, and shape gnocchi dough into long logs approximately 2cm maximum thickness. Using kitchen knife, cut each log into pieces about 1cm long.
Should pieces appear too damp or do not hold their shape well, brush tops with additional flour. Set aside.
Clean Tuscan kale well, separating the leaves and removing toughest segments of leaves from softer, darker parts, set aside.
Boil a large soup pot of salted water. While water begins to boil, slice the kale, and place into boiling water. Cook about 3 minutes, being careful not to overboil kale. When kale is softened, remove from boiling water with slotted spoon, and place into container or dish; set aside.
Coarsely dice Guanciale into cubes. Add small amount of extra-virgin olive oil to medium sauté pan and add cubed Guanciale. Slowly cook Guanciale until crisped, then add drained kale. Allow to cook a few minutes to blend the flavors.
Bring large pot of salted water to boil. Add gnocchi, and allow to cook until pieces float to the surface without being stirred.
Drain gnocchi well, add to sauté pan with Guanciale and kale.
Toss well, cook for 1 minute to allow flavors to meld completely. Serve hot with a sprinkling of freshly grated Parmesan cheese (optional).
Michele Thursday 13th of August 2020
Fluffy pillows of ricotta heaven
Gnocchi are my go-to when I want pasta but I don't want the same pasta I eat every day. I knew about the potato version, but I hadn't explored the ricotta factor, which I now adore. This makes the dish so much lighter and ideal for summer - truly the perfect combo for veering away from dishes I make all the time.