So I’m obsessed with cooking magazines, especially Food & Wine Magazine, and I found this recipe in the January edition. I knew I had to try it. I’ve only made gnocchi a few times before and I only ever used potatoes as the base. Ricotta cheese acts as the main base of this gnocchi recipe and since it’s such a mild cheese, the other flavors in the mix stand out and taste amazing.
I used fresh grated Parmesan cheese, and I love the flavor that freshly grated nutmeg and the lemon zest adds to the gnocchi. I use a badass little nutmeg grinder like this one for adding freshly grated nutmeg to my dishes. It’s SO tasty and smells so good when it’s freshly grated!
The dough is very delicate when rolling out into a long rope, but try to roll from the center outward, and cut into 1-inch pieces. This recipe makes enough for about eight people, and it is cooked in three batches. The steps didn’t take too long though, and the results are totally worth it. The pancetta, sage and brown butter is like a party in your mouth… plus the light doughy texture of the gnocchi is just heavenly!
This recipe was featured in the Food & Wine Magazine in a section called Mastering My Mistakes based off of a cookbook by F&W’s editor in chief Dana Cowin — a book I’m gonna have to add to my collection. Geoffrey Zakarian is the original author and the ‘teacher’ here of the recipe in the book, and he’s definitely a fav of mine!
- Add ricotta, ⅔ cup Parmesan, egg, egg yolk, lemon zest, nutmeg, 2 teaspoons kosher salt, and ½ teaspoon black pepper to the bowl of your mixer. Mix with a dough hook until combined. Beat until it turned into a tacky dough (about 1 minute). Pour flour onto a clean work area and dump dough onto flour. Form into a ball and dust the top with flour and wrap with plastic wrap. Add to fridge for at least 30 minutes. (Don’t clean up flour just yet). -- Nows a good time to prep everything else.
- Line a baking sheet with parchment paper and dust with flour. On your floured surface from earlier (add more if needed), cut dough into four pieces, and roll each into a
- long ¾-inch wide rope one at a time. Cut each rope in 1-inch lengths and transfer to the floured baking sheet. I rolled each gnocchi over a gnocchi board (or you can use the back of a fork - see how to do that here).
- Grease a large rimmed baking sheet with olive oil. Bring a large pot of salted water to a simmer (almost boiling), and add ⅓ of the gnocchi. Cook until it floats, then cook two minutes longer. Remove with a slotted spoon onto the oiled baking sheet. Repeat in two other batches.
- Preheat oven to 200 degrees F, and heat 1 tablespoon olive oil over medium heat. Add pancetta and stir occasionally until fat has rendered, but it isn’t yet crisp (about 3 minutes). Add 3 tablespoons butter and stir until it starts to brown and smell nutty (2-3 minutes). Add 10 sage leaves and cook about 20 minutes until they start to crisp. Add ⅓ of the gnocchi and cook one one side 2-3 minutes until brown on the bottom. Flip over and cook 2 more minutes. Add 2 teaspoons lemon juice and a pinch of the orange zest. Season with salt and pepper.
- Transfer gnocchi with a slotted spoon into a large baking dish, and pour fat over the gnocchi in the pan. Add to oven while repeating these steps with two more batches of the gnocchi.
- Transfer to plates and top with Parmesan and serve.
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Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
Click the picture to find out more!
View my other e-books HERE.
