Gnocchi with Brown Butter Ricotta and Apples
Recipe and Photo Courtesy of Chef Devan Cameron
The nutty flavor of browned butter kicks this dish up a notch.
Brown Butter Gnocchi
- 8 oz ricotta
- 4 oz all-purpose flour
- ¼ cup egg yolk (about two egg yolks)
- ½ teaspoon sea salt
- 4.5 oz whole milk Ricotta cheese
- 1 Tablespoon butter
- 10 slices thinly shaved Parmigiana Reggiano
- 1/4 cup pumpkin seeds (optional)
- ½ cup toasted walnut pieces
- 6 leaves sage
- 1Tablespoons butter
- 1 Gala or Honey crisp apple, cut into a medium dice
- ½ teaspoon black pepper
- 1/4 lemon wedge
- Heat the cream in a pot with high sides over medium heat. Stir the bottom with a spatula to prevent it from burning. Keep stirring and cooking until the cream splits and turns a golden-brown color.
- Strain the brown bits (milk solids) from the pan and reserve the fat that's left over. Let this cool completely before making the gnocchi dough.
- Combine the ingredients for the gnocchi dough plus the brown bits from the cream in a medium sized bowl. Use your hands to gently bring the dough together, being careful not to overwork the dough. The dough should be smooth and not tacky at all. If it is sticky, add a little bit more flour and continue mixing. Gently press the dough into a rectangular shape and cover with plastic wrap. Chill in the fridge for at least 1 hour.
- Toast the pumpkin seeds and walnuts in the oven for about 8 minutes at 400°F/200°C or until golden brown.
- Once the gnocchi dough is ready to shape, bring a large pot of salted water to a boil.
- Flour the table lightly and cut the gnocchi into 4 pieces. Roll each slice into logs with hands. Using a pastry cutter (or dull knife) cut each log into little pillow shapes. Dust the gnocchi in some extra flour and reserve on a plate or tray.
- Heat a non-stick pan over medium heat and add the reserved fat from the caramelized cream plus 1 tbsp butter to the pan. Then add apples and sauté until golden brown and soft.
- Add the gnocchi to the boiling, salted water and stir, making sure they don't stick to the bottom of the pot. Once the gnocchi floats, carefully scoop it out with the spider strainer and add it to the hot pan that contains the apples. Continue cooking the gnocchi until it is browned nicely on both sides. If it gets too dry, add a little bit more butter to the pan.
- Add the sage leaves, pumpkin seeds, and walnuts pieces to the pan with the apples and season with a bit of salt and pepper. Once the gnocchi are browned, squeeze wedge of a lemon into the pan and toss pasta together
- Ladle the gnocchi onto a plate and top with shaved cheese. Enjoy right away.