Pan Fried Curry Ricotta Gnocchi in Chile Lime Brown Butter Sauce

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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yield: SERVES 2 TO 4

Ingredients:

15 oz ricotta cheese
1 egg
1/2 cup freshly grated Parmesan
1/4 cup freshly grated Pecorino
3/4 to 1 1/4 cup flour
2 tsp curry powder
1/4 tsp red pepper flakes
2 Tbsp unsalted butter
1 Tbsp olive oil
1 tsp minced serrano peppers
1 tsp lime zest
1 Tbsp chopped parsley

Directions:

To make the gnocchi, combine the ricotta, egg, Parmesan, Pecorino, 3/4 cup flour, curry powder and red pepper flakes in a large bowl. Stir until the mixture is well combined. Cover and refrigerate for at least 15 minutes.

Flour a clean, flat work surface. Take a large handful of dough and, using your hands, roll it into a long ¾ inch thick log. Use a bench scraper or a sharp knife to cut the log up into ½ inch pieces. Place the cut pieces onto a lightly floured baking sheet. Continue this process until all dough is rolled and cut.
In a skillet over medium-high heat, melt butter with the olive oil. When butter is just lightly browned, add gnocchi in a single layer. Fry on one side for 2 minutes, then flip over. Add chiles and lime zest. Fry on the other side for 1 to 2 minutes. Serve with lime zest, serrano peppers and parsley.

From cakenknife.com