Ricotta Gnocchi with Butter and Caviar
Ingredients
Ricotta Gnocchi
- 2¾ cups ricotta drained if very wet
- 2 tbsp grated parmesan
- 2 tsp salt
- ¼ tsp grated nutmeg
- 1 large egg
- 1¾ cups pasta flour plus more for dusting
Lemon Butter Sauce
- 11 ricotta gnocchi
- 4 tbsp unsalted butter divided
- ½ tspn lemon zest
- Kosher salt to taste
- ½ tbsp fresh lemon juice
To Serve
- 1 tbsp finely chopped chives
- 2 tspn caviar
Instructions
Ricotta Gnocchi
- Combine ricotta, parmesan, salt, and nutmeg in a large bowl. Add egg and stir until just incorporated. Starting with ⅓ cup at a time, gradually add flour, mixing gently until a dough forms. The dough should be soft but not sticky.
- Lightly flour a clean work surface and turn out the dough. Knead gently until smooth, about 1 to 2 minutes. Avoid overworking it. Wrap the dough in cling wrap and refrigerate for at least 30 minutes.
- When ready to shape, divide the dough into four pieces. Roll each piece into a long rope about 1 inch thick. Using a sharp knife or bench scraper, cut the ropes into 1-inch pieces. Lightly dust with flour and place on a parchment-lined baking sheet. If not cooking immediately, freeze the gnocchi in a single layer on the baking sheet, then transfer to a sealed container for storage.
- Bring a large pot of salted water to a gentle boil. Add gnocchi and cook for about 3 minutes, or until they float to the surface.
Lemon Butter Sauce
- Meanwhile, in a large sauté pan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of pasta water, lemon zest, and a pinch of salt.
- Once cooked, transfer gnocchi directly to the pan using a slotted spoon. Add remaining butter and lemon juice. Toss ingredients, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Divide gnocchi between two shallow bowls, ensuring plenty of sauce coats each serving. Sprinkle with chives, then carefully spoon a large quenelle of caviar over top. Serve immediately.