Gnocchi can be a hearty dish that's great for our cold, Canadian winters, but substituting ricotta for the potato in the traditional version makes it a hell of a lot lighter. Top Chef Canada's Karine Moulin is letting us dip into her recipe stash again for a ricotta gnocchi recipe that is as easy to make as it is to satisfy your dinner table.
Try this gnocchi with a simple tomato sauce, mozzarella and basil (pictured above) or tossed in some pesto. Who says a plate of pasta can't be as light as bright as a late spring day? Nobody puts baby pasta in a corner!
Ricotta gnocchi
In a large bowl, stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper and lemon zest until evenly combined.
Mix in flour. Add additional flour if needed to form a soft dough.
Divide the dough into 3 or 4 pieces and roll into ½-inch thick ropes on a floured surface. Cut each rope into 1 inch pieces and place on a lightly floured baking sheet. Keep in the refrigerator until ready to use.
Over high heat, bring a large pot of lightly salted water to a boil. Boil the gnocchi until they float to the surface, 1 to 2 minutes, and then drain.
Sauté with a brown butter sauce and serve hot.
