Ricotta-Feta Gnocchi Tossed in Maple-Brown-Butter and Sweet Peas Sauce

By • March 26, 2012 • 21 Comments

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Author Notes: Try this mouthwatering ricotta gnocchi; it is easy, authentic and delicious! My Mom used to make them often for breakfast. In Russia Ricotta Gnocchi are called “Lazy Dumplings” and made with Farmer’s Cheese. They are light and tender velvet-like cushions to your bite and are equally delicious just cooked and then browned in butter or tossed in sour cream, mixed in fresh tomatoes sauce, served with mushrooms or with caramelized onions. Today I made them in a combination of Ricotta and salty feta, which is paring nicely with the sweetness of Maple Syrup and nuttiness of brown butter. I added the sweet peas to celebrate the beginning of spring, lemon juice and zest for freshness. The beautiful photos #4, #5, #6 were taking by Dabblings, who tasted and reviewed this recipe.Kukla

Food52 Review: You know you have a winning dish on your table when every one from the parents, a 12 year old, a picky 4 year old to a 2 year old scoff it up. I made Kukla's Gnocchi Ricotta-Feta Gnocchi Tossed in a Maple-Brown-Butter and Sweet Peas Sauce for my family of 5 for dinner and it disappeared with a chorus of “mmmm's”. What could be better than pillow soft gnocchi and a buttery maple sauce scented with thyme and lemon? Both easy to make and special enough to wow some company, this meal will be gracing our table again. Dabblings

Serves 4

For the Gnocchi

  • • 1 cup (8 ounces) whole milk ricotta, homemade or purchased, drained for at list 4 hours or overnight
  • • 1/2 cup (4 ounces) best quality French or Greek feta
  • • 2 large egg yolks
  • • 3/4 cup "00" flour or all-purpose flour
  • • 2 tablespoons semolina (which is used for cooking Cream of Wheat, not flour)
  • • 1 1/2 teaspoons grated lemon zest
  • • Coarse salt and finely ground black or white pepper
  • • 1/4 teaspoon freshly grated nutmeg
  1. To make the Gnocchi: In a large bowl, using a large fork, mix well ricotta and feta until smooth; add egg yolks, lemon zest, salt and pepper, mix until combined. Sift flour over the mixture; sprinkle semolina and using a rubber spatula gently fold together.
  2. Turn mixture out onto a lightly floured work surface. Lightly knead just until dough comes together (do not overwork dough).
  3. Divide the dough into 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1/2-inch pieces, deep your finger tip in flour and make an indentation in each gnocchi. Place on a lightly floured baking sheet. Transfer to the refrigerator until ready to use.

For the Maple-Brown-Butter

  • • 4 tablespoons (1/2 stick) unsalted butter
  • • 1/4 cup pure maple syrup (preferably grade B)
  • • 1/2 teaspoon coarse salt
  • • 1 sprig of fresh thyme
  • • 2 teaspoons lemon juice
  • • 1 cup sweet green peas, fresh or frozen and thawed
  • • 1 1/2 teaspoons lemon zest, for serving
  • • 2 teaspoons fresh thyme leaves, for serving
  • • Freshly grated Parmigiano Reggiano
  1. To make the Maple-Brown-Butter: In a small saucepan, heat butter over medium heat, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately strain into a small bowl.
  2. In a clean saucepan, bring maple syrup, salt and the thyme sprig to a boil over medium-high and cook 2 minutes; then discard thyme sprig, add brown butter and mix in lemon juice and peas. Cover and keep warm over a pot of simmering water.
  3. To serve: Bring a large pot of salted water to a boil, shake off excess flour from gnocchi add to boiling water. When they plump up and float to surface, cook for about 4-5 minutes. Drain, shake off excess water and toss with the Maple-Brown-Butter and Peas Sauce in a large bowl.
  4. Transfer to a warmed platter or individual bowls, sprinkle with thyme leaves, lemon zest and grate Parmigiano Reggiano over the top. Serve immediately.
Jump to Comments (21)

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Open-uri.31552

over 1 year ago db7

Just made this meal and added green beans at the last minute to freshen it up - it was SO delicious, thank you!

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over 1 year ago Kukla

Thank you db7! I am very glad you liked my gnocchi recipe!

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over 2 years ago LE BEC FIN

kukla, i know you said you just got your camera and are new at it etc. but this photo, to me, shows that you are a very talented food photographer. Your choice of the food dish, and then the framing under-dish, and the natural light>> it all works so beautifully to make a beautiful dish look as beautiful as it tastes. So many times artists in one medium- discover their art in other mediums as well. Perhaps Creativity/ Inspiration is like a flow of blood and if one artery is blocked (your concert pianist flow) it can then flow through many different arteries.Indeed, it must flow through those new channels. The energy is there and its expression will not be denied! Well, all i can say is, "That is some flow you got there, kukla"!!
best,
mindy

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over 2 years ago LE BEC FIN

dabblings, plse tell your daughter that I think she's brilliant. Bacon is what i will be adding to these when i finally get to make them.and mint- for the peas.
best,
mindy

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over 2 years ago Dabblings

My daughter said "cool". s grinning now.

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over 2 years ago Dabblings

*she's

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over 2 years ago Dabblings

I just had to say what a pleasure it was to make this dish for my family. We all loved it so much. I used some homemade ricotta and added a dollop on top when I served the dish and all the plates were clean. My 12 year old thought that the addition of some bacon lardons or some pancetta would be a nice addition. She said that the saltiness would work well with the sweet of the maple syrup and the sour of the lemon juice (she's such a smarty pants). I thought that some julienned carrots par boiled with the gnocchi and then tossed in with the brown butter maple sauce could replace the peas (akin to glazed carrots), although I liked the color of the peas. This is a very special, very simple to make meal. Thanks for sharing such a great recipe!

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over 2 years ago Kukla

Thank you so much Dabblings for such a lovely and thoughtful review!
Your daughter’s remarks about bacon lardons already show’s that she has a very good understanding and taste for paring deferent flavors. The addition of carrots also sounds delicious and I definitely will try them next time I make the gnocchi. Thanks again and I hope you will also send the review to the editors!

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over 2 years ago Dabblings

I wrote this after I sent in the review. I had more than 100 words worth of praise for this meal. ;) I also included some pictures I took of the dish.

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over 2 years ago Dabblings

Sure I'll send them over. If you like them you can use them. You took some very nice pictures, I just always shoot the dishes I make for here, just in case.

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over 2 years ago Kukla

Thank you so very much Dabblings! I posted your beautiful photos and credit them to you.

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over 2 years ago Dabblings

Oh good! I'm glad you liked them :)

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over 2 years ago LE BEC FIN

kukla, you know sometimes it just takes one little tidbit of information- to make all the difference in a dish. And your note about semolina (I just bought some- to make the semolina pancakes recipe from the celery contest i think) making the gnocchi particularly soft- that is JUST the info i have been waiting for (as gnocchi recipes piled up in my folder, i knew there was still SOMEthing lacking that i needed before i ventured into gnocchiland)!
So now i have your recipe and the pancakes, so i will be having some wonderful food soon thanks to you again! you're the best kukla.

p.s. when are you going to tell us what instrument you play(aside from the one that knows all the chords in our stomachs!)?

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over 2 years ago Kukla

Thanks' Le Bec Fin! I used to be a Concert Pianist, but now days, as my daughter and husband say, I play pots and pans.

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over 2 years ago Kitchen Butterfly

This sounds absolutely heavenly!!!!!!!!!!! Wow. Love the flavours

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over 2 years ago Kukla

Thank You Kitchen Buterfly! I very much dislike when some cooks say: “It’s not your Mama’s …….”
The best things I learned about cooking and baking are in my Mom’s and aunt Klara’s recipes.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love gnocchi these sound absolutely delicious and are perfect looking. Really like the semolina addition,

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over 2 years ago Kukla

Thanks’ a lot sdebrango! Semolina makes gnocchi light and fluffy. My Mom always used to add semolina to all kinds of dumplings.
I love your Rib Eye Steak and many more recipes; your photos look very professional also.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Kukla, its funny I stopped using my camera and now I use my iphone and the pics are so much better, go figure. Going to use your gnocchi recipe I really like it.