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RECIPES  /  SIDE DISH  /  RICOTTA GNOCCHI WITH WINTER ROOT VEGETABLES  /  PRINT

Ricotta Gnocchi with Winter Root Vegetables

Serves: 4
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Ingredients

Gnocchi
1/4 cup extra-virgin olive oil
8 ounces whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
2/3 cup all-purpose flour

Vegetables
5 tablespoons unsalted butter
2 cups diced and cooked root vegetables, such as sweet potato, turnips and rutabaga
2 tablespoons water
Zest of 1 lemon
10 leaves fresh sage, torn
Kosher salt and freshly ground black pepper

Instructions

To make the gnocchi: Bring a large pot of salted water to a simmer. Drizzle a baking sheet with olive oil.

In a large bowl, stir together the ricotta, 1/4 cup of the Parmesan, the egg, salt and nutmeg until smooth. Stir in flour until just incorporated. Be mindful not to overwork the dough.

Transfer the dough to a large, sealable plastic bag and cut a 1-inch piece from one of the bottom corners. Pipe dough into the simmering water, using a sharp knife to cut 1-inch dumplings as the dough exits the bag. Let the gnocchi cook until they float to the surface of the water, and then let cook for 2 more minutes. The gnocchi should be soft and fluffy. Using a mesh strainer, transfer the gnocchi to the prepared baking sheet. Let cool to room temperature.

To make the vegetables: In a large skillet over medium heat, melt the butter but do not allow it to brown. Add the vegetables and cook until completely heated through, 3 to 5 minutes.

Add the water, bring to a simmer, and swirl the pan to form a light, emulsified sauce. Add the gnocchi to the pan and cook until hot, about 2 minutes. Stir in the lemon zest, fresh sage and remaining Parmesan cheese and season to taste with salt and pepper. Serve immediately.

Photo: Ramona King


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