Ricotta Gnocchi
Ricotta Gnocchi with Spicy Italian Sausage, Broccoli Rabe, Tomatoes, Aged Parmesan and Lemon Zest is an ideal spring meal as we transition to warmer temperatures!
Ricotta Gnocchi
Yields 2 - 4 Servings
Ingredients
Gnocchi
1 large egg
2 cups (16 oz) whole milk ricotta
1 cup freshly grated aged Parmesan cheese
Pinch of salt
Extra virgin olive oil
1 1/2 cups all-purpose flour
Freshly ground black pepper
Sauce
6 – 7 ounces spicy Italian sausage (2 links, casing removed)
3 tablespoons olive oil, plus more for garnish
1 medium shallot, diced
1 bunch broccoli rabe
3 cloves fresh garlic, thinly sliced
1 container grape tomatoes
4 tablespoons cooking water
Aged Parmesan cheese, for garnish
Lemon zest, for garnish
Salt and freshly ground black pepper, to taste
Method
Begin making the gnocchi dough by whisking 1 egg in large bowl. Add ricotta cheese. Mix to incorporate the egg evenly. Add parmesan cheese, salt and olive oil. Mix until evenly incorporated. Stir in flour 1/3 at a time, mixing thoroughly each time before adding more.
Shape the dough into a round, flat disc. Wrap in plastic wrap and refrigerate while preparing the other ingredients, or until ready to use.
In large sauté pan over high heat, add cherry tomatoes. Cook until tomatoes start to char. Add garlic, season with salt and pepper. Drizzle with olive oil or olive oil spray and cover immediately with well-fitting lid (pan will start to smoke). Reduce heat to medium and continue to cook for approximately 2 – 3 minutes, occasionally shaking the pan to keep ingredients from sticking. Remove from heat and set aside, keeping the pan covered.
Remove the thicker outer leaves and tougher stems of the broccoli rabe. Reserve the most tender parts of the leaves and the florets Wash well and set aside.
In a separate sauté pan over medium-high heat, heat olive oil or olive oil spray. Sauté shallots until translucent and fragrant. Add broccoli rabe and season with salt and pepper. Stir to combine and add additional olive oil if the pan appears dry. Cook until the broccoli rabe is tender. Remove from heat and transfer to covered pan with tomatoes. Set aside.
Heat olive oil in the same sauté pan, over medium high heat. Add sausage. Stir and break apart the sausage into small chunks. Continue to sauté until sausage is browned and cooked through, approximately 8 minutes. Transfer to covered pan with tomatoes and broccoli rabe. Set aside.
Bring a large pot of heavily salted water to a boil.
On a floured work surface, separate the dough into 6 or 8 pieces. Working with one section at a time, roll out dough into long rope shapes. Cut into 1/2 - 3/4 inch pieces. Repeat this process with all sections of dough.
You may roll pieces on a gnocchi paddle or press the back of a fork into each piece to create texture or a pocket to catch sauce. Dust with flour and place onto parchment lined sheet tray.
Add gnocchi to pot of boiling water. Cook until gnocchi float. Remove with a slotted spoon or a spider. Place into the sauté pan with cooked tomatoes, broccoli rabe and sausage.
Over medium heat, add a few tablespoons of cooking water to the sauté pan with gnocchi, tomatoes, broccoli rabe and sausage. Stir in 1 – 2 large pinches grated Parmesan. Stir occasionally until sauce thickens and all ingredients are warmed through.
Transfer gnocchi to a dinner plate. Garnish with grated Parmesan and lemon zest. Serve immediately.
Enjoy!