Ricotta Gnocchi with Sauteed Cherry Tomatoes, Asparagus and Basil

by Megan on July 22, 2009

Despite the christmas colors in this delectable dish, it’s lovely for summer…or spring, since spring is the new summer this year.

gnochi2

Yesterday  I was a part of a fun after work activity that consisted of a Cooking Duel competition between two teams of employees. I was on the White Team, and my task with two other teammates was to make the Gnocchi. It was delicious and not as difficult as one might assume a homemade pasta would be. You maybe should make this and impress your friends at a dinner party or something.

But more importantly…how do you say “gnocchi” anyway?

Ricotta Gnocchi
Recipe from Chef Katie of Mirepoix Cooking School

Ingredients:

  • 1 (I5-oz) container ricotta (fresh ricotta is best)
  • 3 large eggs
  • 3 T grated Parmesan
  • I t grated lemon zest
  • I t salt
  • 1 cup all-purpose flour, plus more for rolling

Directions:

  1. Add Ricotta to the bowl of  a stand mixer, or in a large bowl using a hand mixer; beat on low for 30 seconds to break up any large lumps. Add eggs,cheese salt and lemon zest, mix on low for one minute to combine.
  2. Remove, add to medium sized bowl. Fold in flour. Dough will be wet.
  3. Bring a large pot of salted water to a boil.
  4. Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture of spoon and into boiling water.
  5. Simmer briskly until gnocchi are just firm in center and cooked through, about 5 minutes. Transfcr with a slotted spoon to a platter drizzled with olive oil. Continue making gnocchi in batches tossing in the olive oil to keep them from sticking together. (If you’re not sure if they’re done you can take one out and cut it in half, and check the middle.)

Asparagus, Tomato & Basil Sauce

  • 1 pint Yellow Grape Tomatoes, halved
  • 1 pint Red Grape Tomatoes, halved
  • 1 bunch Asparagus, trimmed, cut on diagonal into half inch pieces
  • 3 large garlic cloves, chopped
  • 4 oz butter
  • 1/2 cup fresh basil cut into slivers
  • 2 T Parmesan, shredded
  • Salt and pepper to taste
  • White wine to taste

Directions:

  1. Melt butter in large nonstick skillet over medium heat. Add asparagus. Saute until butter browns and asparagus is tender, about 3 minutes.
  2. Add garlic and tomatoes, cook until garlic is fragrant and tomatoes are heated through.
  3. Add hot gnocchi and toss to coat. Season with salt and pepper and toss with 1/2 cup of white wine until flavors brighten.
  4. Plate and top with Basil leaves and shredded parmesan.

mire

The team I was on won. Just sayin’.

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