Enjoy! Pan-Fried Lemon Gnocchi
Adapted from Steamy Kitchen
1 cup whole milk ricotta
1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest
1 teaspoon kosher salt
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced chilli (or red pepper flakes) - adjust chilli based on your tastes
2 tablespoons butter
1 tablespoon olive oil
1. Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
Dough should look like this:
2. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. *I used the fork tines to get the little grooves for the gnocchi, but it disappears when you fry it.*
3. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is.
4. Do a taste test - do you taste flour? Not done yet. Does it taste like a beautiful Italian’s luscious lips? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.