Tasty Tuesdays Bloghop...Ricotta Gnocchi with Contessa Sauce

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Welcome to Tasty Tuesdays!

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{ Please note that Tasty Tuesdays will now be posted on Tuesdays @ 8:00 AM EST }
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I'm sharing a recipe for ricotta gnocchi.  This is a Lidia Bastianich recipe and can be found on this site.  I haven't made many of Lidia's recipes but I always enjoy them.  You can count on her to provide an authentic Italian dish!  This was my first attempt at making gnocchi.  I thought I'd start with a ricotta version before trying the more typical potato version.  I've loved gnocchi since the very first time I had them.  I was 18 years old and on a trip to New York City with my Dad.  We went to s show on Broadway and then went out for dinner at a lovely Italian restaurant.  I ordered gnocchi, loved them, and have been enjoying them ever since!

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For the gnocchi:

- 1 1/2 pounds ricotta cheese (the original recipe calls for whole milk but I used low fat.)

- 1 3/4 teaspoons salt, plus more for the pasta water

- 2 large eggs

- 1/2 cup freshly grated Parmigiano-Reggiano cheese

- 1/2 teaspoon freshly ground white pepper ( I used black )

- 1/4 teaspoon ground nutmeg,

- 2 cups all-purpose flour, or as needed, plus more for forming the gnocchi

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For the sauce:

- 8 tablespoons (1 stick) unsalted butter

- 4 thin slices prosciutto (about 1 ounce), cut into 1/4-inch strips

- 10 fresh basil leaves, torn into quarters, plus more for garnish

- 1/4 cup pine nuts

- 1/2 cup heavy cream

- 1/2 cup heavy cream, whipped

- 1 cup freshly grated Parmigiano-Reggiano cheese

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{ I cut the recipe in half but am posting the full recipe }

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Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

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Make the gnocchi:  Place ricotta into mixing bowl. Beat the eggs and 1 teaspoon salt in a separate bowl until foamy. I forgot to do this - see photo above! Stir the eggs, 1/2 cup grated cheese, pepper, and nutmeg into the ricotta with a wooden spoon or spatula until thoroughly blended. Gradually add as much of the flour as necessary to form a soft and sticky dough. Ricotta-gnocchi dough is always soft and sticky – don’t work in so much flour that you have a firm and smooth dough, or the gnocchi will be tough and heavy.  It's not necessary, but at this point you could put the dough into the refrigerator for an hour so that that it's easier to work with.

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Divide the dough into six approximately equal pieces. Roll one of the dough pieces out with a back-and-forth movement of your palms and fingers to a rope about 1/2 inch wide. Flour your hands, the work surface, and the dough lightly, as necessary, to prevent the dough from sticking. Cut the roll crosswise into 1-inch lengths. Repeat with the remaining dough.
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Roll gnocchi with a fork to create ridges.  This is a little tricky - I need more practice!  Set aside gnocchi while you prepare sauce.
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Make the sauce: Melt the butter in a large skillet over medium heat. Add the prosciutto, basil, and pine nuts and cook, stirring, until the pine nuts are lightly browned, about 4 minutes. Pour in 1/2 cup heavy cream, bring to a boil, and boil until the sauce is lightly thickened, about 3 minutes. Remove from the heat while cooking the gnocchi.
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Stir the gnocchi, a few at a time, into the boiling water, stirring gently but constantly. Return to a boil, stirring frequently. Cook, stirring occasionally, until they float to the top and are tender, about 5 minutes.
.Remove gnocchi out of the boiling water with a large wire skimmer or slotted spoon and add them directly to the sauce in the skillet. Bring the sauce and pasta to a boil, stirring gently to coat the gnocchi with sauce. Meanwhile, use a hand mixer to whip 1/2 cup of heavy cream.  Stir in the whipped cream, remove from the heat, and stir in the grated cheese. Top with fresh basil and serve immediately.


Makes 6 servings
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This certainly isn't a quick-cook meal and is a little involved, but it is so worth it!  I loved this dish and it really tasted like it came from a restaurant.  Don't you love when that happens? 
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Now it's your turn to link up.  What have you cooked this week?
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{ Please remember to add a link or the Tasty Tuesdays button to your post.  You will find the code to the button over on my sidebar.  Thanks! }
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As I was signing up this week for Linky Tools I noticed that it is no longer going to be free to host link parties.  A yearly subscription is required starting February 7th,  Does anyone have a recommendation for a free hosing site?