Make Ahead

Ricotta Gnocchi Served with Blueberry Compote

by:
July 29, 2014
Author Notes

Here is yet another wonderful way for enjoying the fresh berries of summer. —Kukla

  • Serves 4
Ingredients
  • For the Gnocchi
  • • 1 1/2 cups (12 ounces) whole milk ricotta, homemade or purchased, drained for at list 4 hours or overnight
  • • 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)
  • • 2 teaspoons sugar
  • • 2 teaspoons grated lemon zest
  • • 1/4 teaspoon salt
  • • 1/2 teaspoon cinnamon
  • • Melted or browned butter for serving
  • For the Blueberry Compote
  • • 1/2 cup red wine
  • • 1/4 cup sugar
  • • 1 pound fresh organic blueberries
  • • Juice from 1/2 lemon
  • • 1 teaspoon vanilla extract
  • • 2 teaspoons any berry liqueur you have
In This Recipe
Directions
  1. For the Gnocchi
  2. To make the Gnocchi: In a large bowl, using a large fork, mix well ricotta until smooth; add egg yolks, lemon zest, sugar, salt and cinnamon; mix until combined.
  3. Sift flour over the mixture; sprinkle semolina and using a rubber spatula gently fold together.
  4. Turn mixture out onto a lightly floured work surface. Lightly knead just until dough comes together (do not overwork dough).
  5. 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. Keep in the refrigerator until ready to use.
  1. For the Blueberry Compote
  2. In a medium sauce pan bring wine and sugar to boil, add the blueberries, bring back to boil, reduce to simmer and cook on low heat for 5-7 minutes; add lemon juice, vanilla extract and liqueur; cook 1 more minute.
  3. To serve: Bring a large pot of salted water to a boil, shake off excess flour from gnocchi add to boiling water. Cook until they plump up and float to surface, 2-3 minutes. Drain, shake off excess water and toss in a large bowl with melted butter.
  4. Divide the gnocchi between serving plates; spoon the blueberry compote on top, add a few fresh blueberries, eat and enjoy!
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