Apr 11, 2008 10:44 am US/Pacific
Nettle and Ricotta Gnocchi with Fava Beans
These nettle and ricotta gnocchi are a play on the classic spinach and ricotta gnocchi. Feel free to experiment with adding different herbs and greens. I was fortunate enough to get some nettles from the Woodsong Herbal stall at the downtown Sacramento Farmer's market.
Gnocchi for four people makes about 24 gnocchi
1 cup ricotta
1 egg
1 and 1/2 tablespoons butter
3 tablespoons grated Parmesan
1 cup rough chopped nettles
3 pinches salt
1/2 cup of flour
for favas2 cups double peeled favas
4 tablespoons cold butter
5 tablespoons water
Directions:1. With either great care or a pair of tongs, place nettles in sauté pan with 1/2 tablespoon butter over low heat. Folding constantly, cook until wilted and stems are tender. Season with salt. Sprinkle with water if necessary. Place cooked nettles between two towels and press to gently wick out moisture. Chop finely and set aside.
2. Melt one tablespoon of butter. Spoon ricotta in a medium sized bowl and, with said spoon, mash and break up curds. Whisk in the egg, followed by butter, Parmesan, nettles and the pinches of salt. Taste for seasoning. Whisk heartily to aerate the dough-this will make the gnocchi nice and light. Dough will be moist and a bit sticky.
3. With a soupspoon in hand, scoop up dough, till the belly of the spoon is full and then scrape said spoon across the top of bowl. With finger diagonally placed over spoon, slide finger into the spoon and scrape dough into a small bowl with flour about 1/4 inch deep. Take gnocchi out, shake off excess flour and place on a lightly flour a parchment lined cookie sheet. Repeat. Lightly dust gnocchi with flour. Gnocchi can be placed in refrigerator and kept for up to 2 days. They can even be frozen too!
4. Bring a large pot of salted water to a boil. One by one, quickly and gently place gnocchi in water from tray. Poach for about 4 to 5 minutes until gnocchi are firm and tender. Remove with slotted spoon.
5. While gnocchi are cooking, place double peeled fava beans in medium sauté pan with 5 tablespoons water and 4 tablespoon butter. Over medium heat, cook favas till tender. Season. Lower heat, add butter and gentle swirl pan around till water and butter emulsify. Lift gnocchi out of water with slotted spoon and place in pan. Swirl and roll gnocchi in butter sauce. Spoon half of the favas in bowls and place gnocchi on top. Top gnocchi with the remaining favas and butter sauce.
Extra tips:
1. Check wetness of ricotta. If excessively moist, place in cheese in towel and squeeze out moisture.
2. Cook a single gnocchi for taste and consistency of dough.
3. Add a few sprinkles of flour to bring dough together.
4. Placing the dough in the refrigerator for a few minutes can help set it.
This recipe is adapted from Judy Rodgers, "Zuni Café Cookbook"
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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