It was just my youngest son and I for dinner tonight, the rest of the family had other commitments. Just as well too, because what should have served 4, barely served two. He just kept going back to the dish to get another spoonful, and another spoonful... and dipping bread into the buttery sauce. Note to self: Growth spurts = no leftovers.
Ricotta Gnocchi Gratin with Parsley Butter
slightly adapted from here
Serves 4 normal people (or 1 growing boy)
For the Parsley Butter:
100g unsalted butter, softened
1/2 teaspoon sea salt flakes
2 tablespoons chopped parsley
1/2 clove garlic, chopped
1/4 teaspoon black peppercorns
For the Gnocchi:
450g ricotta (drained)
2 eggs, beaten
1/4 teaspoon freshly ground nutmeg
40g Parmesan, finely grated
1/2 cup plain flour
Make the Parsley Butter:
Put the salt, parsley, garlic and pepper into a small food processor and blitz until finely chopped. Add it to the softened butter and beat it with a wooden spoon until thoroughly combined. Spoon it into a piece of baking paper, roll it into a cylinder and chill in the refrigerator for 30 minutes.
Make the Gnocchi:
Put the ricotta into a large bowl and mash it with a fork. Add the eggs, nutmeg and half of the Parmesan. Stir with the fork until well combined. Set aside.
Sprinkle a baking tray with a little of the flour and set aside. Put the remaining flour onto a plate.
Scoop teaspoons of the ricotta mixture into the flour on the plate. Flick the flour over them to coat, pick them out of the flour with your fingers and jiggle them in your palm to shake off the excess flour. Put them onto the baking tray. Set aside.
Preheat the oven to 200C.
Take the parsley butter out of the refrigerator and cut it into small dice. Put half into a baking dish. Set aside.
Bring a large, wide pan of salted water to the boil. Drop the gnocchi into the boiling water and cook for about 3 minutes, until they float to the surface. Use a slotted spoon to lift them out of the water and put them into the baking dish of parsley butter. Dot the remaining butter over the gnocchi and sprinkle with the remaining Parmesan. Bake for 15 minutes, until bubbling. Finish them off under hot grill (broiler) until they are golden brown on top.
Serve with a green salad or a mound of steamed green beans.
slightly adapted from here
Serves 4 normal people (or 1 growing boy)
For the Parsley Butter:
100g unsalted butter, softened
1/2 teaspoon sea salt flakes
2 tablespoons chopped parsley
1/2 clove garlic, chopped
1/4 teaspoon black peppercorns
For the Gnocchi:
450g ricotta (drained)
2 eggs, beaten
1/4 teaspoon freshly ground nutmeg
40g Parmesan, finely grated
1/2 cup plain flour
Make the Parsley Butter:
Put the salt, parsley, garlic and pepper into a small food processor and blitz until finely chopped. Add it to the softened butter and beat it with a wooden spoon until thoroughly combined. Spoon it into a piece of baking paper, roll it into a cylinder and chill in the refrigerator for 30 minutes.
Make the Gnocchi:
Put the ricotta into a large bowl and mash it with a fork. Add the eggs, nutmeg and half of the Parmesan. Stir with the fork until well combined. Set aside.
Sprinkle a baking tray with a little of the flour and set aside. Put the remaining flour onto a plate.
Scoop teaspoons of the ricotta mixture into the flour on the plate. Flick the flour over them to coat, pick them out of the flour with your fingers and jiggle them in your palm to shake off the excess flour. Put them onto the baking tray. Set aside.
Preheat the oven to 200C.
Take the parsley butter out of the refrigerator and cut it into small dice. Put half into a baking dish. Set aside.
Bring a large, wide pan of salted water to the boil. Drop the gnocchi into the boiling water and cook for about 3 minutes, until they float to the surface. Use a slotted spoon to lift them out of the water and put them into the baking dish of parsley butter. Dot the remaining butter over the gnocchi and sprinkle with the remaining Parmesan. Bake for 15 minutes, until bubbling. Finish them off under hot grill (broiler) until they are golden brown on top.
Serve with a green salad or a mound of steamed green beans.
Jennifer this is absolutely what I am craving on this dark and gloomy day! I love gnocchi, and that parsley butter - swoon....
ReplyDeleteI might not be (or have ever been) a growing teenage boy, but I think I could polish of this whole dish by myself too!
An other recipe on my list. I just so me. Cheese, butter and gratin. Love it :)
ReplyDelete