Gnocchi with Ricotta is a light, satisfying dish that can be made in an under an hour and the best part is that you will have enough for a few extra portions to keep handy in the freezer. Toss the gnocchi with your favorite farm stand veggies and enjoy dinner al fresco tonight with a bottle of Wolffer Estate Summer In A Bottle Rosé and a green salad.
12 ounces high quality ricotta cheese (about 1 1/2 cups)
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
4 to 6 ounces all-purpose flour or potato flour (about 1 cup)
1 whole egg plus 1 egg yolk
Kosher salt and freshly ground black pepper
Semolina flour, for dusting
3/4 cup of Sep’s Farm seasonal vegetables such as peas, corn, asparagus and Spring Onion.
Extra-virgin olive oil
Minced fresh herbs such as basil, parsley or chives
Strain your cheese by lining a large plate with cheese cloth or a clean dish towel. Spoon out ricotta directly onto the cheesecloth and spread with a rubber spatula. Place another piece of cheesecloth or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off towels.
Once strained, measure out exactly 8 ounces of ricotta in a bowl. Reserve excess ricotta for another use. Add Parmesan, 3 1/2 ounces of flour, whole egg, and egg yolk to bowl. Season with salt and pepper and work in chopped herbs. Combine mixture with a rubber spatula. It should be sticky but not loose. Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute.
Using your bench scraper, cut each log into 8 to 10 gnocchi. Transfer to a parchment-lined baking sheet dusted in semolina flour. Shake to lightly coat gnocchi and prevent sticking. At this point, gnocchi can be frozen. Transfer baking sheet to freezer until gnocchi are completely frozen, about 30 minutes. Transfer gnocchi to a zip-lock freezer bag and freeze for up to 2 months. Cook directly from frozen, adding a few minutes to cooking time.
To cook, bring a large pot of salted water to a boil. Heat sauce in a separate saucepan until hot but not simmering. Add gnocchi to pot, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Drain gnocchi, reserving 1/2 cup of pasta cooking water. Add gnocchi and 1/4 cup of cooking water to pot with sauce and bring to a hard boil, stirring gently. It is very important to allow the gnocchi to cool and become firm before adding any sauce to it.
Stir in a big drizzle of olive oil along with your sautéed vegetables and a handful of chopped fresh herbs. Transfer to a large serving plate. Garnish with more herbs and Parmesan cheese. Serve immediately.