Lemon Ricotta Gnocchi In Butter Thyme Sauce Tarifi

Malzemeler

• 2 Cups Whole Milk Ricotta Cheese, Drained (See Notes Above), 4 Egg Yolks, 3/4 Cup Grated Parmesan Cheese, 1 Teaspoon Grated Lemon Zest, 1 Teaspoon Salt, 1 to 1 1/2 Cups All-purpose Flour (See Notes Above). Sauce: 1 Stick Unsalted Butter, 2 Teaspoons Lemon Juice, Zest of 1 Lemon, 1 Tablespoon Chopped Fresh Lemon Thyme. To Serve: Additional Grated Parmesan Cheese

Hazırlanışı

1. In a bowl, place the ricotta, egg yolks, grated cheese, lemon zest, and salt. Add 1 cup of the flour and mix just until the dough comes together. Add only as much more flour as you need to create a workable dough, and be careful not to overwork. Dump the dough onto a lightly floured surface. Divide the dough into fist size pieces, and roll into long logs as thick as your thumb on a lightly floured surface. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using the gnocchi immediately, place in the refrigerator. Make the sauce by melting the butter over medium heat until it becomes light golden brown, about 6 to 8 minutes. Add the lemon juice, zest, and thyme leaves and a pinch of salt. Keep the sauce warm while you cook the gnocchi. To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Drain the gnocchi, then place them in a large serving bowl. Add the sauce, then gently toss the gnocchi to coat in the sauce. Serve the gnocchi, offering additional grated cheese at the table.

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