Pan Fried Lemon Ricotta Gnocchi Recipes

Steps:

• Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use your wooden doobie-bopper or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Does it taste like a beautiful Italian's luscious lips? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.

Steps:

• Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
• Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
• Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.

Steps:

• Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
• Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
• Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
• Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
• Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

Steps:

• Bring a large saucepan of salted water to boil.
• Cook the gnocchi according to package directions.
• Reserve 1/2 cup of the cooking water and drain.
• Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes.
• Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
• In the same skillet, heat 2 tablespoons of the oil over medium-high heat.
• Add the onions and cook until they begin to brown, 3 to 5 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 more minutes.
• Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
• Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat.
• Add the gnocchi and cook, tossing occasionally, until they are lightly browned, about 5 minutes.
• Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 tablespoons.
• Serve immediately, sprinkled with additional Parmigiano.