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Homemade Pan-Fried Ricotta-Potato Gnocchi

June 23, 2011

Sometimes it’s a drag to abstain from fish. Say, for example, that you’re having dinner with some folks  who’ve just brought back a haul of Copper River salmon. When this happens, you need to come up with an alternative for yourself that goes beyond a simple green salad. Otherwise, you are going to be one sad diner.

When I found myself in this situation, that alternative was a pan-fried ricotta and potato gnocchi recipe from Food52. I always meant to try other gnocchi recipes, but this one is tough to beat. The pan-frying gives it enough flavor that you don’t even need a sauce. And the mix of both ricotta and potato keeps it from being just cheese or just starch. Plus, I never turn down an opportunity to make ricotta from scratch.

Maybe I didn’t catch any fish, but at least I can make cheese. For more help with the ricotta-making part of this recipe, look here.

Here’s what I used to make this gnocchi:

  • 4 russet potatoes
  • 4 cups milk and 1/2 cup cream
  • 1 lemon, squeezed
  • Tight-weave cheesecloth
  • 2 cups white flour
  • 2 eggs
  • 3/4 cup parmesan, with 1/4 cup reserved for tossing
  • 3 tbsp chopped chives, with one reserved for tossing
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 1 tbsp kosher salt or less, to taste
And here’s what you’ll want to do with these ingredients:
  • Put potatoes in a large pot of boiling water and let cook for 45 minutes
  • Put the milk and half and half in a large pot
  • Bring to a boil, add lemon juice, turn off heat, and stir for 1 minute until curds separate
  • Pour curds and whey into cheesecloth in a sieve in the sink, let drain for 5-10 minutes, then set aside
  • Remove potatoes from water, let cool, and then mash with a potato masher, a ricer, an electric mixer, or an immersion blender
  • Combine mashed potatoes with ricotta, Parmesan, white flour, eggs, and chives
  • Roll mixture out into ropes approximately 3/4″ in diameter, cut ropes into lengths of 1″, and indent each piece with a fork.
  • Bring salted water to boil and cook each piece of gnocchi for approximately five minutes, until it floats to the top
  • Pan-fry the gnocchi in the butter and olive oil until golden on each side
  • Toss with kosher salt, chives, and Parmesan and serve
This recipe yields a lot of gnocchi, but it’s good enough that you’ll be grateful for the leftovers. When serving, be sure to reheat and add a bit more kosher salt. This dish is a great companion to wild Alaskan salmon, but it’s also delicious on its own. A pesto sauce or a tomato sauce is good on top, but really no sauce is necessary.

2 Comments leave one →
  1. Anonymous permalink
    June 24, 2011 12:15 pm

    Looks fabulous. It must be lighter than the store bought stuff.

  2. June 26, 2011 5:27 pm

    Yes, definitely a lot lighter than store-bought stuff. I think most store-bought gnocchi is potato, too, and potato gnocchi is much heavier than ricotta gnocchi. The combo is definitely best in my book.

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