Pan Fried Gnocchi with Brown Butter Flavoured Ricotta, Apple, Pumpkin Seeds, Sage and Brussel Leaves
This pan fried gnocchi is injected with brown butter ricotta for a rich flavour nutty flavour. Tossed with crispy sage leaves, pumpkin seeds, caramelized apples, brussel sprout leaves and topped with shaved Parmiggiano Reggiano cheese.
Servings 2 people
Cost $12/ 8€
Equipment
Ingredients
For the Brown Butter Gnocchi
- 200 g whole milk ricotta, (hung overnight or at least 2 hours)
- 100 g all purpose flour
- 32 g egg yolk (about two egg yolks)
- 2.5 g sea salt (¾ tsp)
- 150 ml 35% cream
For the Fixings
- 10 slices shaved Parmiggiano Reggiano
- 15-20 pc brussel sprout leaves
- 6 leaves sage
- 14 g butter (1 tbsp)
- 1 pc apple, cut into a medium dice (gala apples, pink lady or honey crisp)
- black pepper for garnish
- ¼ pc lemon, juiced
Instructions
- Begin by heating the 35% 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 colour. When it's ready it should smell just like brown butter. Strain the brown bits (milk solids) from the pan and reserve the fat that's left over.Let this cool completely before making the 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, add more flour and continue mixing.
- Gently press the dough into a rectangle shape and cover with plastic wrap. Chill in the fridge overnight or for at least 1 hour.
- Meanwhile, prepare the brussel sprout leaves by cutting the sprouts in half and using the outer leaves that fall off.
- Use a speed peeler to make thin slices of cheese.
- Toast the pumpkin seeds in the oven for 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 like this.
- Roll each slice into logs with our hands. Try your best to keep it a consistent size.
- Using a bench scraper (or dull knife) cut each log into little pillow shapes.
- Dust the gnocchi in some extra flour and reserve on a plate or tray.Before continuing have all of your ingredients ready to go like this.
- Heat a non stick pan over medium heat and add the reserved fat from the caramelized cream plus 1 tbsp butter to the pan. Fry the apples until golden brown and soft.
- Add the gnocchi to the boiling, salted water and stir. (Make sure they don't stick to the bottom of the pot).
- Add the sage leaves and brussel leaves to the pan with the apples and season with a bit of salt and pepper.
- Once the gnocchi floats, carefully scoop it out with the spider strainer and add it to the hot pan. Continue cooking until the gnocchi is browned nicely on both sides. If it gets too dry, add a little bit more butter to the pan.
- Once the gnocchi is browned, squeeze a quarter of a lemon into the pan and toss. Scoop the gnocchi onto a plate and garnish it with toasted pumpkin seeds and shaved cheese. Enjoy right away.
Notes
Make sure the ricotta is as dry as possible, if it's too soft you may need to add more flour to get a consistent dough.
This recipe is designed to use up brussel sprout leaves that would normally be thrown away. If you're making these crispy brussel sprouts, you can save the excess leaves in a bag for this recipe.
The original ricotta gnocchi recipe is from Cheftsteps. I've added some caramelized cream to it but you can leave it out if you'd like.
Liked this recipe?Follow @Bdeglazed!