As seen by last night's dinner, eating vegetarian does not always necessarily mean what you're eating is "healthy." I tried out a new recipe for Ricotta Gnocchi with Brown Butter Sauce. The gnocchi were darn tasty, but the butter sauce was way too rich for me. The gnocchi would have been great with some red sauce and I'll be trying that next time.
Gnocchi are little pasta-like potato-y dumplings. They are usually pretty fluffy and soft and pretty delish, if you ask me. These are not made with potatoes, but rather with cheese. Perhaps another reason that the dish overall felt very heavy. The gnocchi themselves were pretty light in texture but just so weighed down by the butter sauce.
Ricotta Gnocchi
1 tsp lemon zest
1 cup whole milk ricotta
2 oz grated parmesan
1 egg
1/2 tsp salt
1/2 cup all-purpose flour
1 Tbsp butter
2 Tbsp olive oil
Combine zest, cheeses, egg and salt until well mixed. Fold in flour till combined, but don't overmix.
Using a measuring spoon (tablespoon) scoop out gnocchi and form into round balls on a floured piece of parchment or wax paper. You should get about 30 gnocchi (give or take).
Heat butter and olive oil in a big pan at medium high heat for about 4 or 5 minutes (until butter just barely starts to brown). Add gnocchi to the pan and brown on each side for about 2 mins.
Take out of the pan and serve with your favorite tomato sauce.
Enjoy!
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