Ricotta Gnocchi with Brown Butter and Oregano

These light, soft, fluffy dumplings are as easy to make as they are to eat. "Fluffy dumpling"... It sounds like a term of endearment. "Come here my little fluffy dumpling, wrap me up in your lovin' arms and lay a big kiss on me." Yep, I think that pretty much sums it up.


Ricotta Gnocchi with Brown Butter and Oregano
from Donna Hay's A Cook's Guide
Serves 4

For the Gnocchi:
500g ricotta
1/2 cup finely grated Parmesan
2 eggs, lightly beaten
1 cup plain flour
sea salt and cracked black pepper.

For the Brown Butter Sauce:

70g unsalted butter

50ml olive oil

1/2 cup fresh oregano leaves

2 tablespoons verjuice

Make the Gnocchi:
Place the ricotta, Parmesan, eggs, flour, salt and pepper in a bowl and mix well to combine.
Turn the mixture out onto a lightly floured surface and roll into 4 x 15cm ropes Cut the ropes into 2cm lengths and press lightly with the back of a fork or with a gnocchi paddle.

Make the Brown Butter Sauce:

Heat a large frying pan over medium heat. Add the butter and cook for 3-4 minutes or until the butter is golden-brown in colour and smells nutty. Add the oil, oregano and verjuice and cook for a further minute.

To assemble:

Cook the gnocchi in batches, in large saucepan of boiling salted water for 2-3 minutes or until cooked through (they will rise to the surface of the water when they are cooked). Remove with a slotted spoon and place into the frying pan with the brown butter sauce. Toss to coat.