Handmade Gnocchi the Abruzzo Way with Fresh Made Ricotta
Saffron and Potato Gnocchi With Garlic, Ricotta and Butter Sauce
540 G/19 OZ RUSSET OR YUKON GOLD POTATOES
2 EGG YOLKS
1 TSP KOSHER SALT
LARGE PINCH OF SAFFRON THREADS
100 G/3/4 CUP DURUM FLOUR (SEE PAGE 16)
SEMOLINA FLOUR FOR DUSTING
3 TBSP EXTRA-VIRGIN OLIVE OIL
1 GARLIC CLOVE, THINLY SLICED
1/2 TSP SAFFRON THREADS
1/4 CUP (60 G) WHOLE-MILK RICOTTA CHEESE, HOMEMADE OR STORE-BOUGHT
3 TBSP UNSALTED BUTTER, AT ROOM TEMPERATURE
Make the gnocchi: In a medium pot, cover the potatoes with cold water. Bring the water to a simmer over medium-high heat and cook until the potatoes can be easily pierced with a skewer, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool.
When cool enough to handle, peel the potatoes and rice them into a large bowl.
Add the egg yolks, salt, saffron, and durum flour and mix by hand until the dough comes together. Transfer to a work surface and knead with your hands several times, until the dough is smooth and soft. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
Line a baking sheet with parchment paper and dust with semolina flour. Cut off a chunk of dough about the width of two fingers and leave the rest covered with plastic wrap. On a work surface lightly dusted with semolina, use your hands to roll the chunk into a log about 1/2 in (12 mm) in diameter. Do not incorporate too much semolina into the dough, adding just enough so that the dough does not stick to the surface. Cut the log into 1/2- to 1-in (12-mm to 2.5-cm) pieces. Put the gnocchi on the prepared baking sheet and shape the remaining dough. Make sure that the gnocchi don’t touch or they will stick together.
(To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)
Bring a large pot filled with generously salted water to a simmer over medium-high heat.
Make the sauce: In a medium sauté pan, warm the olive oil over medium heat. Add the garlic and saffron and cook until the garlic is translucent, 4 to 5 minutes. If the garlic begins to brown, lower the heat. Remove from the heat and season lightly with salt. Add the ricotta cheese and butter; the sauce will look broken, as the ricotta, oil, and butter will not fully combine.
Add the gnocchi to the simmering water and cook until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and add to the sauce. Toss to coat and serve right away.
Excerpt From: Louis, Jenn. “Pasta by Hand.”