Homemade Pan-Fried Ricotta-Potato Gnocchi
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
- 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