Parmesan / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

A classic Italian recipe with some latin influence.
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Rating: 0
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Prep 30 minutes
Cook 30 minutes
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people
Chef David Hackett

Parmesan / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

A classic Italian recipe with some latin influence.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 30 minutes
Cook 30 minutes
Print Recipe
people
Chef David Hackett
Ingredients (4 people)
1 cup Parmigiano Reggiano (grated)
1 1/2 tbsp. Olive Oil
1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)
2 Eggs (large)
1 1/4 cup All-Purpose Flour
Semolina Flour (for dusting)
Directions
  1. Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.
  2. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
  3. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.
  4. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
  5. Repeat with the rest of the dough, quarter by quarter.
  6. Cook the gnocchi in the boiling water for 2 minutes or until they float.
  7. Serve tossed with a bit of the Lime-cilantro butter sauce
Ingredients (4 people)
1 cup Parmigiano Reggiano (grated)
1 1/2 tbsp. Olive Oil
1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)
2 Eggs (large)
1 1/4 cup All-Purpose Flour
Semolina Flour (for dusting)
Directions
  1. Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.
  2. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
  3. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.
  4. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
  5. Repeat with the rest of the dough, quarter by quarter.
  6. Cook the gnocchi in the boiling water for 2 minutes or until they float.
  7. Serve tossed with a bit of the Lime-cilantro butter sauce