Gnocchi gives chefs a way to combine a classic pasta style with unique flavors to create a whole new dish. This Ricotta Gnocchi recipe with Roasted Green Chile blends delectable ricotta and parmesan cheeses with savory, fresh green chiles. Between the bold heat and fresh creamy cheese, it’s a great choice for an upscaled dinner experience.
The History of Gnocchi
When you homemake something, you become a part of its larger story, connected to tradition. As you hand-make this ricotta gnocchi recipe, you’re creating something that has existed since Roman times. The name Gnocchi likely comes from the Italian word nocchio, meaning “knot in the wood,” a nod to the pasta’s shape. The ancient Romans were the first to make this now-beloved Italian pasta, using semolina flour to make light, fluffy pockets with a variety of fillings. They say every culture has a dumpling, and gnocchi are the Italian spin on it, with potato gnocchi then originating in the North of Italy through the Spanish bringing potatoes to Europe. In Venice, there’s even a “Gnocchi Friday” celebrated as a final indulgence on the last Friday before Lent.
Ricotta Gnocchi with Roasted Green Chile
Description
Delightful homemade gnocchi.
Ingredients
For the gnocchi:
- 1 cup ricotta cheese (whole milk)
- 1/2 cup parmesan cheese (grated)
- 1/4 cup freshly roasted green chiles, finely chopped
- 1 large egg
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups all-purpose flour (plus extra for dusting)
For the green chile sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup roasted green chiles, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh parsley chopped for garnish
Instructions
For the gnocchi:
- In a mixing bowl, combine the ricotta cheese, parmesan cheese, green chiles, egg, salt, and black pepper. Mix until the ingredients are well combined.
- Slowly add the all-purpose flour, about 1/2 cup at a time, thoroughly mixing after each addition. The dough should come together and have a slightly sticky consistency.
- Dust a clean work surface with flour. Turn the dough onto the floured surface and gently knead it for about a minute until it forms a smooth ball. Do not to over-knead.
- Divide the dough into 4 equal portions. Take one portion and roll it into a long rope with a diameter of approximately 1/2 inch.
- Using a sharp knife, cut the rope into bite-sized pieces. Repeat this process with the remaining portions of dough.
- Use the back of a fork to create ridges on the gnocchi pieces. This helps the sauce adhere better to the gnocchi.
- Place the cut gnocchi on a baking sheet lightly dusted with flour to prevent sticking.
For the green chile sauce:
- In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped roasted green chiles. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Cook until it slightly thickens.
- Season the sauce with salt and pepper.
Cooking and serving:
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They will rise to the surface when ready.
- Transfer the cooked gnocchi to the skillet with the sauce using a slotted spoon. Gently toss the gnocchi and coat evenly with the sauce.
- Plate the ricotta gnocchi with a touch of parmesan cheese and parsley.
Recipe by Gabe Gomez
Photography by Dave Bryce
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