Proper Tucson Recipe: Ricotta Gnocchi -, GA News Weather & Sports

Proper Tucson Recipe: Ricotta Gnocchi


15 oz. ricotta cheese

2 Eggs lightly beaten

1 1/2 cup grated parmesan

1/4 tsp nutmeg

1 1/4 AP or "OO" flour

1 pinch of kosher salt


Pick up: 

2 Tbl shallot, finely minced

2 Tbl Butter, unsalted

1/2 Cup Arugula

1 Tbl Lemon Oil 

1 Tbl Rosemary, finely chopped

1/2 Cup oyster mushrooms

2 Tbl Creme Fraiche


Start by mixing the beaten eggs and the ricotta cheese in a larger bowl. Add the nutmeg and pinch of salt. Fold in the grated parmesan.

Cut the flour into the wet mixture 1/4 cup at a time until a pasta ball starts to form. Flour the ball and cover. Let rest for 30 minutes. 

Once the pasta has had its rest, unwrap and cut small chunks of the dough loose. With a well floured cutting board using your fingers, roll the chunks into "ropes" of dough. Cut the dough to desired size. I use 1" pieces as a general rule. These can be frozen for up to a week. 

When ready to prepare, boil a pan of salted water. Add 1 cup of gnocchi and cook until it starts to float. Meanwhile heat butter over medium high heat and add shallots. Cook for 20 -30 seconds and add oyster mushrooms. Lower heat slightly. Add rosemary and cooked gnocchi, stir in creme fraiche. Toss the arugula in at the end to wilt slightly. Top with lemon oil and a sprinkle of parmesan. 


Powered by Frankly