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Author Notes: Ricotta gnocchi is one of my favourite dishes… and for my birthday, I thought I deserved a triple treat! The classic way to serve ricotta gnocchi is with butter and sage, but I love them with lots of different sauces. Have I mentioned that gorgonzola is my favourite cheese? So, I had to make them with a gorgonzola sauce! Lately I have been experimenting a lot, so the orange cream sauce was a new discovery and one that has already conquered me and a place of honour in my recipe book! Check this recipe out at www.manusmenu.com —manusmenu
For ricotta gnocchi
- 10.5 ounces ricotta cheese
- 5.3 ounces thinly grated Parmigiano Reggiano or Grana Padano
- 5.3 ounces flour
- more flour as required (you may need more depending on how soft the ricotta is)
- 1 egg
- 1 teaspoon salt
For the 3 sauces (butter and sage, gorgonzola and pistachios, orange cream)
- 3 ounces butter
- 5 sage leaves
- 8 pistachios
- 2 ounces gorgonzola cheese
- 200 milliliters fresh cream
- 1 orange (juice and zest)
- 1 pinch salt
- more thinly grated Parmigiano Reggiano or Grana Padano to serve
- ground pepper to taste
- To make ricotta gnocchi: Put all the ingredients in a bowl and mix them well. When they are well combined put the mixture on a board and knead well, adding the extra flour until the dough stops sticking to your hands. Do not put too much flour though or your gnocchi will become chewy. Divide the dough in 8 to 10 balls. Roll each ball of dough using your fingertips into ropes about 2 cm (3/4 inch) thick. Then cut the ropes of dough into 2.5 cm (1 inch) pieces and place them on a floured tray.
- Butter and sage sauce: Brown 2 ounces of butter with the sage leaves in a frying pan on low to medium heat.
- Gorgonzola and pistachios sauce: Put the cream and the roughly chopped gorgonzola in a frying pan and let the cheese melt on a very low fire. In the meantime, roughly crush the pistachios.
- Orange cream sauce: Cut a small piece of the orange zest and slice it very thin to use as decoration. Keep it aside. Grate or scrape the remaining zest from the orange. Juice the orange and keep it aside. Put the butter in frying pan together with the scraped orange zest. Let it melt on a low fire. Then add the orange juice and let the sauce thicken. Now add the cream and thicken the sauce again. Add a pinch of salt.
- To cook the gnocchi, take a large pot and fill it with water. Put the pot on the fire and add a handful of sea salt into the water. When the water is boiling, put the gnocchi in. As soon as the gnocchi start floating, they are ready (they cook very quickly, usually 1 or 2 minutes). Remove them with a slotted spoon, divide them in 3 parts and put them in the pans with the 3 sauces. Mix well on low fire and serve hot. Decorate the gorgonzola gnocchi with the crushed pistachios and the orange cream gnocchi with the orange zest. Serve with more thinly grated Parmigiano Reggiano or Grana Padano and ground pepper on the top.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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