Ricotta Gnocchi Recipe
arugula, lemon, hazelnut gremolata
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Ingredients
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Gnocchi
Hazelnut Gremolata
Arugula Salad
Method
Making the Gnocchi
- 1
Prepare the Ricotta
In a large mixing bowl, add the ricotta cheese and beat it with a fork until smooth.
- 2
Combine Ingredients
Add the egg and salt to the ricotta and mix well. Gradually incorporate the flour until a soft dough forms.
- 3
Form the Gnocchi
Lightly flour a clean surface and divide the dough into quarters. Roll each piece into a long rope about ¾ inch thick, then cut into 1-inch pieces.
- 4
Shape the Gnocchi
Using a fork, gently press each piece to create ridges, which will help hold the sauce later.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Making the Hazelnut Gremolata
- 6
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-7 minutes. Let cool and chop coarsely.
- 7
Combine Gremolata Ingredients
In a small bowl, mix the chopped hazelnuts, parsley, minced garlic, lemon zest, and olive oil. Season with salt to taste and set aside.
Preparing the Arugula Salad
- 8
Dress the Arugula
In a large bowl, combine the fresh arugula, olive oil, lemon juice, salt, and pepper. Toss gently to coat.
Combining Everything
- 9
Serve the Dish
To serve, place a portion of the gnocchi on a plate, top with the hazelnut gremolata, and serve alongside the dressed arugula salad.