Ricotta Gnocchi

By GialloZafferano · 90 min

Ingredients

Instructions

1. Make the pickled shallots first: bring the vinegar, water, sugar and salt to a boil, pour over the sliced shallots and let cool completely.
2. Leave the shallots to pickle for at least 30 minutes.
3. Combine the well-drained ricotta with the whole egg, egg yolk, Parmigiano, salt and black pepper.
4. Add the flour and mix gently, just until a soft dough forms.
5. Transfer the dough to a lightly floured surface, divide it into pieces, roll them into logs and cut into gnocchi.
6. Melt the butter over medium heat and cook until golden brown and nutty.
7. Cook the gnocchi in gently boiling salted water; once they float, cook 30–45 seconds more.
8. Transfer the gnocchi straight into the brown butter and toss gently, adding a little pasta water if needed.
9. Plate and top with the drained pickled shallots, grated toasted pistachios, lemon zest and black pepper.

Summarized from GialloZafferano's video. Watch it for the details.

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