Ricotta Gnocchi
Add fresh herbs to the mixture below, as well as black pepper. Based on season I like to serve it with hearty greens, late harvest spinach, kale, chard and smoked mushrooms.
1 ½ # ricotta cheese
2 eggs + 1 yolk
1 cup fine grated pecorino romano
fresh nutmeg, salt, and pepper
1 ½ cup ap. flour
2 quarts chicken stock
half a lemon
fresh basil and sage to finish
2 Tablespoons butter
Method:
Mix ricotta, eggs, pecorino, nutmeg, salt, and pepper
Add flour and mix gently mix until combined
Separate into two equal pieces. Gently roll out into desired shape, no bigger than bite size and chill.
Simmer chicken stock to 160 degrees and drop in gnocchi and cook until floating and cooked through.
Remove and let sit at room temperature on a sheet tray, do not rinse.
In a sauté pan, cook butter until brown and foamy; add sage, basil and gnocchi. Season with salt and pepper, squeeze
fresh lemon juice and garnish with shaved Parmesan cheese.
Chef John Brand 