Ricotta Gnocchi – Daring COOKS style

wow this post is late…

The month the Daring Bakers Cooks try out the Zuni Cafe’s Ricotta Gnocchi! Daring Cooks? You heard me right. The Daring Cooks are an off-shoot of the Daring Bakers. The ‘Cooks focus on savory dishes each month (around the 15th of so) and post their creations online. We’re a big community of pros, amateurs, and foodies all working on the same recipes. May is the first month of this gig, lets hope everything works out…

Ricotta Gnocchi is a weird beast: a small dumpling that is almost entirely made of cheese, slightly poached, and served with a butter sauce. It sounded like a good idea and the recipe didn’t look all that complicated so I decided to try it out. I had most of the ingredients on-hand so this should have been easy…I was wrong.

The gnocchi did not turn out at all like I expected. I should have made note of the tips much better than I did, especially that part where it said to use fresh ricotta if you could. I should have known there would be trouble using part-skim ricotta, but I soldiered on. I drained the ricotta, overnight, for about 30 hours, but it proved to help very little. I added the few ingredients required for the gnocchi and made a test: DISASTER. I tried the tricks in the recipe to get the batter to firm up, no luck. Eventually I resorted to cheating by adding flour to the batter to get it to firm up a bit and THAT didn’t work as expected either.

After all the fussing and fidgeting with the recipe, I was able to make about 40 gnocchi that almost stayed together. For some extra insurance, I placed them in the freezer for about thirty minutes to help them stay together a bit. After quickly poaching them in simmering water, they sort of came out and I garnished them with a butter sauce and some zucchini chips. They weren’t all that bad, but they seemed like almost souffle-like bites of cheese. After about 10 of them I had enough.

When I was all done, I did some research into other Daring Cook’s gnocchis and realized mine were probably WAY too soft to cook. I was also happy to see that I was not the only person to supplement a little bit of flour to get the consistency to the (not so) correct state. I’d consider this dish a failure but I figured someone would get something out of my disaster.

Zuni Ricotta Gnocchi
From The Zuni Café Cookbook.

Yield: Makes 40 to 48 gnocchi (serves 4 to 6)

Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.

Tips:

– If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it’s worth it.
– Do not skip the draining step. Even if the fresh ricotta doesn’t look very wet, it is. Draining the ricotta will help your gnocchi tremendously.
– When shaping your gnocchi, resist the urge to over handle them. It’s okay if they look a bit wrinkled or if they’re not perfectly smooth.
– If you’re not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky.
– For the variations to the challenge recipe, please see the end of the recipe.

Equipment required:

– Sieve
– Cheesecloth or paper towels
– Large mixing bowl
– Rubber spatula
– Tablespoon
– Baking dish or baking sheet
– Wax or parchment paper
– Small pot
– Large skillet
– Large pan or pot (very wide in diameter and at least 2 inches deep)

Videos that might help:

– Judy Rodgers Gnocchi Demo
– Making fresh ricotta demo
– Making ricotta gnocchi

For the gnocchi:

1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi

For the gnocchi sauce:

8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water

Step 1 (the day before you make the gnocchi): Preparing the ricotta.

If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.

Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.

To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.

Add the lightly beaten eggs to the mashed ricotta.

Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.

Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.

Add the Parmigiano-Reggiano and the salt.

Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).

Step 3: Forming the gnocchi.

Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.

In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.

With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.

Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.

At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.

Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.

If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.

Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.

Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.

You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.

Step 4: Cooking the gnocchi.

Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.

In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.

Once the water is boiling, salt it generously.

Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).

When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.

Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.

With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.

Variations: For the gnocchi, you can flavour them however you wish. If you want to experiment by adding something to your gnocchi (i.e., caramelized onion, sundried tomato), feel free to do so. However, be forewarned, ricotta gnocchi are delicate and may not take well to elaborate additions. For the sauce, this is your chance to go nuts. Enjoy yourselves. Surprise us!!!

Freezing the gnocchi: If you don’t want to cook your gnocchi right away or if you don’t want to cook all of them, you can make them and freeze them. Once they are formed and resting on the flour-dusted, lined tray, place them uncovered in the freezer. Leave them for several hours to freeze. Once frozen, place them in a plastic bag. Remove the air and seal the bag. Return to the freezer. To cook frozen gnocchi, remove them from the bag and place individually on a plate or on a tray. Place in the refrigerator to thaw completely. Cook as directed for fresh gnocchi.

Next Topic

Leave a Reply