Ricotta Gnocchi with Lemon Thyme Butter and New York Deli Rye

by Michelle on November 17, 2010

I’ve been having so much fun with Gnocchi lately that I’m thinking of making some for Thanksgiving, maybe a Pumpkin Gnocchi!

A few weeks ago I posted that Mr. Tastebuds made Sauteed Potato Gnocchi. Well I couldn’t let Mr. Tastebuds show me up so I made Ricotta Gnocchi and found out just how easy it is! It’s so simple that if you decided you wanted to serve Gnocchi that night for dinner, it really is not a big deal to make the dough, form and boil the gnocchi and to make a simple sauce.

I served the Ricotta Gnocchi with grilled pork chops and homemade New York Deli Rye Bread which was outstanding! The crust on the Rye Bread came out absolutely perfect with a just a slight crunch with every bite, just how I like it!

Ricotta Gnocchi with Lemon and Thyme Butter

Gnocchi:
250g ricotta cheese
1/2 c finely grated Parmesan
1 egg, lightly beaten
1/2 c plain (all-purpose flour)
1/4 c flatleaf parsley leaves, chopped
Salt and freshly ground Black Pepper
Finely grated Parmesan, extra to serve

Lemon and thyme butter:
80g butter
2 tsp thyme leaves
2 tsp finely grated lemon rind
2 tsp lemon juice

To make the lemon and thyme butter:
Place the butter, lemon rind, thyme and juice in a small saucepan over low heat, and stir until the butter is melted. Set aside and keep warm.

To make the Gnocchi:
Place the ricotta, Parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well to combine.

Turn out the mixture onto a lightly floured surface and roll into a 12″ long ‘rope’ and cut into 1″ lengths.

Take each piece of gnocchi and press lightly with the back of a fork. See below video

Cook the gnocchi in batches in a large pot of salted boiling water. When the gnocchi starts to float remove it with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with the extra Parmesan to serve. Serves 4.

New York Deli Rye
Adapted from The Bread Baker’s Apprentice

Sponge:
1 cup sourdough starter
1 c white rye flour (I used whole rye)
1/2 c lukewarm water
2 medium onions, diced (I used 1 small onion)
2 TBL vegetable oil

Saute onions in oil, cool. Stir all ingredients together and let ferment at room temp until sponge is bubbly, at least 4-5 hours. Refrigerate overnight.

Final dough:
3 1/2 c bread flour
1 c white rye flour
2 TBL brown sugar
2 1/2 tsp salt
2 tsp instant yeast (I used 1/2 oz Fresh Yeast)
2 tsp caraway seeds
2 TBL vegetable oil
1 c buttermilk
1/4-1/2 c water, as needed

Egg Wash:
1 egg
a few drops of water

Whisk dry ingredients together and gradually add all liquids including the sponge until dough forms a soft ball. Knead for a short time, adding more flour if needed. It should be tacky but not sticky.

Let rise 1.5-2 hours. Shape as you please. Cover with plastic wrap that has been sprayed with Pam. Let rise for 1.5 hours.

Beat the egg with a few drops of water. Right before bread is ready to put into the oven, brush entire surface of bread with egg wash. Sprinkle with caraway seeds.

Bake at 400 for 20 minutes, then rotate loaves, bake about 20 minutes longer until golden brown.

Some of my blogging friends and their gnocchi adventures:

Heather of Girlichef – Gnocchi with Mizithra in Brown Butter & Sage
Lana of Lana’s Cooking – Gnocchi with Tomato Sauce
Renee of Kudos Kitchen by Reneee – Ricotta Gnocchi
Barbara of Barbara Bakes – Ricotta & Chive Gnocchi with Browned Butter Sauce
Joanne of Eats Well with Others – Crispy Gnocchi with Green Beans and Potato Gnocchi

AllRightsReserved@BigBlackDog

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Comments

  • A Canadian Foodie November 17, 2010 at 10:03 am

    Now this post is full of flavour and good food! I love gnocchi and am thrilled with this recipe! YOu are certainly one of the more consistent bakers of bread, and I love reading your recipes and seeing your wonderful loaves.
    :)
    Valerie
    XO

  • Joanne November 17, 2010 at 11:09 am

    I love love love gnocchi and I’m always looking for new ways to prepare it! This sounds absolutely delicious with the lemon thyme sauce. Thanks for the shout-out!

  • Sheila November 17, 2010 at 2:01 pm

    You are killing me here, Michelle! I love gnocchi, and I have rye toast with breakfast every time I eat at the little restaurant around the corner. YUM!

    XO,

    Sheila :-)

  • teresa November 17, 2010 at 2:56 pm

    gnocchi is so good, but i haven’t gotten brave enough to make it myself yet. this is just beautiful!

  • JulieD November 17, 2010 at 5:02 pm

    This looks very good! Why am I so scared to try gnocchi?

  • Carlyn November 17, 2010 at 6:07 pm

    I have never tried gnocchi, I will mark this and try it. I can’t wait to try your Deli Rye bread. I am just beginning to learn how to cook with sourdough and I can use it with this bread!! Thanks for sharing your recipes.

  • rebecca November 17, 2010 at 10:18 pm

    wow I so need to make gnocchi looks first class

  • […] This post was mentioned on Twitter by Michelle Safirstein and Black Star Gourmet, RebeccaSubbiah. RebeccaSubbiah said: Ricotta Gnocchi with Lemon Thyme Butter and New York Deli Rye http://bit.ly/8WWMQz […]

  • girlichef November 18, 2010 at 5:32 am

    Honestly? I’m so enamoured by the flecks of parsley IN the gnocchi itself! I think it looks so pretty :) Pumpkin gnocchi is a fabulous idea for turkey day, as well…and it sounds luscious…I bet it’d be wonderful w/ that browned butter sauce I used on the regular gnocchi. mmmm. thanks so much for the mouthwatering post…and for sharing the other gnocchi spots, as well. :)

  • clarice November 18, 2010 at 6:26 am

    Looks great, Michelle. The gnocchi does sound easy. I have never made any variety. This looks less messy than a potato gnocchi. Your rye bread is beautiful, too!

  • Cathy (breadexperience) November 18, 2010 at 9:36 am

    Beautiful post! I’ve never had gnocchi before but this looks really good. Your NY Deli Rye looks great as well. I really enjoyed that bread from the BBA Challenge and I don’t normally like rye breads.

  • Barbara @ Modern Comfort Food November 19, 2010 at 12:57 pm

    Both of these recipes are so useful for me. I adore gnocchi but never seem to get the consistency of the dough right when I use potatoes for them. I’m definitely trying your delicious looking version which dispenses with them entirely. And I’ve been looking for a good rye bread recipe since I make all my own bread. This one looks perfecto!

  • Mary J November 20, 2010 at 2:36 am

    I’ve made the NY Deli Rye twice and it is delicious!! Your gnocchi looks yummy too.

  • Frieda February 2, 2011 at 11:05 pm

    I’m so glad I discovered your blog! Your photos are stunning ~ I’m making the NY deli rye tomorrow and will let you know how it turns out.

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