These delicious little dumplings are a Florentine favorite, made with very little flour.
Prep time/ 15 minutes
30 minutes for resting
Cook time/ 20 minutes
Serves 4 as a main dish
4 eggs ( yolks only)
14.2 oz Ricotta, drained and pressed
7 oz flour , sifted ( Thomas Keller cup 4 cup)
1 cup Parmigiano cheese (grated and shaved)
16 sage leaves
3/4 stick of sweet butter
good quality olive oil
1 tbs white vinegar
1/2 cup chicken, or vegetable stock
1/4 tsp grated nutmeg
1/2 lb fresh or frozen peas
Place a layer of paper towels on a plate. Scoop the ricotta on top of it. Then place another paper towel on top and press so that it absorbs the water. You want to remove all the moisture. If you have time, put the ricotta in a colander and let it continue to drain out. Over night is fine.
Mix Ricotta, pressed, egg yolks and salt in a bowl and stir.
Add flour to mixture and gently mix together. You want to do this by hand.
Have a large pot of water at a simmer, while you prepare the sauce.
Instead of spending time rolling out the dough, stuff the ricotta dough into a piping bag, let it chill for at least 10 minutes, 30 minutes is better, then pipe the dough directly into the salted simmering water. Cutting the dumplings with kitchen shears or sharp knife, about 1 1/2 inches long. when dumplings float to the top, they are done, about 3 minutes.
Gently take out with slotted spoon, and place onto oiled sheet tray, lined with parchment paper, until all the gnocchi are finished cooking.
Peas - Blanch peas in boiling salted water. Place in ice bath to stop cooking and keep bright color. Set aside.
In a large saut’e pan, heat canola oil over medium heat, only until fragrant. Pour off excess oil, leaving only enough to coat the pan. Toss the gnocchi and saute for 1-2 minutes, or until golden brown. Lay pasta down on the baking sheet.
In same pan, add butter and slowly melt. If it begins browning too fast, add a sprinkle of water to slow it down. When the butter starts to brown add the sage leaves and slowly cook, 2-3 minutes. Lay on paper towels.
In same pan, add the chicken stock, vinegar and salt and simmer for 3-4 minutes, or until slightly reduced. Add a slab of the butter and whisk until all butter is incorporated. Taste for salt. Add peas, and set aside.
To complete; arrange about 6 gnocchi, with some sauce in the center of the plate. sprinkle some of the buttered sage on top, along with shaved Parmigiano. Serve warm.