Pan Fried Lemon Ricotta Gnocchi
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4 servings
INGREDIENTS
One 16-ounce container whole-milk ricotta
1 large egg
½ cup finely grated Parmesan, plus extra reserved for garnish
1 teaspoon lemon zest, plus extra reserved for garnish
¼ teaspoon nutmeg
½ teaspoon salt
¾ to 1 cup flour
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced red jalapeno (or red pepper flakes), plus extra reserved
for garnish
Italian parsley, chopped, for garnish
INSTRUCTIONS
Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)
In a large bowl, mix the strained ricotta, egg, cheese, nutmeg, lemon zest and ¾ cup of the flour until all ingredients are incorporated. Check the dough by rolling a bit in your hand. If it clings to your fingers, incorporate more flour one tablespoon at a time until you reach a tacky but workable consistency. Refrigerate for 30 minutes.
Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about ¾-inch thick.
Cut the log into ¾” pieces. I like to use a bench scraper for this job. You can leave them as little ‘pillows’ or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.
Transfer the gnocchi to a baking sheet lined with parchment paper or a Silpat. Repeat rolling process with the remaining dough.
Bring a large pot of salted water to a boil. Add half of the gnocchi and gently stir to be sure that they don’t stick together. Once they float to the surface, let them cook for an additional 1 minute. Remove the gnocchi with a slotted spoon and transfer to a bowl ice water to stop the cooking process. Repeat this process with the remaining gnocchi.
While the gnocchi are cooking, heat the olive oil and butter in a large skillet over medium-high heat. Let the butter brown slightly and then add your drained gnocchi in a single layer (you may need to do this in a couple batches). Fry on one side for 2 minutes, then flip and add chili. Fry for an additional 1-2 minutes.
Serve sprinkled with parmesan, parsley, lemon zest, and additional red pepper (if desired).