If you enjoy OG tater Gnocchi you're gonna love these cheesy Ricotta pillows! Don't get me wrong... I love potatoes!! Its one of the most versatile veggies on this big blue marble! From fries, to twice baked, to soups and a silky mash. But when it comes to Gnocchi you'll find me riding with a bottle of lactose tablets because I gladly put my body through war to satisfy my mouth... Pan seared crispy goodness drizzled in brown butter always gets me excited and I hope it does the same for you!
- 16oz/453g Ricotta
- 3 Egg Yolks
- 2 Cups/361g All Purpose Flour (extra to dust surface and roll)
- 2 tsp/11g Salt (extra to salt pasta water)
- 1/4 tsp/2g White Pepper
- Macadamia Nuts
- Brown Butter
- In a kitchen aid mixing bowl or of you don't have a fancy mixer like me, we're gonna do this the ole fashioned way with our hands, in a regular ass bowl.. Add Ricotta, Eggs, Flour, Salt and pepper to the bowl.
- Mix until you form a ball that doesn't stick to your hands or the side of the bowl. If you feel more comfortable working on the counter top by all means, go for it. Just be sure to add a little flour to the counter top to prevent from sticking.
- Once you have a ball of dough, with a knife or bench scraper cut into 4ths. Its easier to roll out little by little until you get the hang of it.
- Lightly dust countertop, place dough between the palm of your hand and the counter. Gently roll dough back and fourth creating a long cylinder strip. Do this to remaining dough.
- Cut long strip into 1' pieces. In 3-4 batches in salted water (use 1 Tbsp salt for half of a 5-quart pot of water). As soon as they begin to float to the top, remove them from the water with a sieve.
- Transfer to buttered sauté pan and sear one side of the gnocchi until GBD (Golden Brown Delicious)
- Place Gnocchi on plate. Grade fresh parmesan. Garnish with toasted macadamia nuts, fried sage, chopped parsley and brown butter.