Have you ever discovered a really delicious dish at a restaurant, savored every last bite, and then spent the next few hours/days/weeks/months thinking about it, craving it, and wishing you knew how to make it just as good (if not better!) at home?
Have you ever caved in, dragged a loved one to breakfast/lunch/dinner, and gone back to said restaurant for justonemorebite, only to find out those fools have sold to new management and your beloved dish is no longer on the menu? Well, I’ve gotta tell you – it hurts. It hurts bad.
This is that dish.
I stumbled across it on a date with my husband in San Diego’s Little Italy several years ago, and have never really been able to get it out of my head. How did they make those gnocchi so soft, so delicate? How did they manage to make their sauce so rich and creamy, yet so light? What culinary trickery was this, and how oh how could I be trained in their ways?
Then it was gone. All gone. I was left with a profound feeling of loss that is difficult to articulate. It turns out that was just hunger, but man I was disappointed. I began scouring the Internet for gnocchi recipes, and was instantly intimidated. You want me to do what with a potato?! It wasn’t until I stumbled across this version made with ricotta and flour that I got up the nerve to get my gnocchi on.
I don’t know what I was so afraid of! This brilliant recipe is both delicious and actually really easy, if you’re not afraid to get your hands a little dirty (or doughy, to be exact!). Paired with toasted walnuts and a simple, dreamy Gorgonzola sauce, this gnocchi is a perfect, incredibly tasty copy of that dish in San Diego. Phew!
What are some of your favorite restaurant dishes that you’d love to recreate at home?
RICOTTA GNOCCHI WITH TOASTED WALNUT-GORGONZOLA SAUCE
Yields | 4 to 6 servings
For the gnocchi:
- 16 ounces whole milk ricotta
- 1 1/2 cups all-purpose flour
- 2 tsp salt
- 1 large fresh egg
- 1/3 cup freshly grated Parmagiano-Reggiano cheese
For the sauce:
- 2 tbsp unsalted butter
- 1 cup toasted walnuts, roughly chopped
- 2 cups heavy cream
- 3 to 4 ounces crumbly Gorgonzola cheese (not creamy or dolce)
- 6 tbsp freshly grated Parmagiano-Reggiano cheese
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 3 tbsp finely chopped fresh Italian parsley, to serve
To make the gnocchi:
- Place ricotta, flour, salt, egg and Parmagiano cheese in a medium-sized mixing bowl and stir well, until a wet dough forms.
- Turn dough onto a well-floured work surface and knead until it feels pliable and smooth (approximately 2 to 3 minutes).
- Divide dough into six equal portions. Roll each portion into a long rope the approximate width of your index finger, stretching as you roll (it’s okay if the ropes rip, as you’ll be cutting them into small pieces in the next step).
- Cut ropes into 1-inch pieces. Using a fork turned upside down, gently press the tines into each piece (this will later help the sauce cling to the gnocchi).
- Bring a large pot of water to a boil over medium-high heat.
[You’re not finished with the gnocchi yet, but this is a good time to turn to the sauce for a moment!]
To make the sauce:
- If not yet toasted, place the walnuts in a preheated 375 degree Fahrenheit oven for 3 minutes (if walnuts are already toasted, skip this step). Set aside.
- Melt the butter in a heavy-bottomed saucepan over medium heat. Add the walnuts and saute for two minutes. Add the cream, Gorgonzola, 3 tablespoons Parmagiano cheese, salt and pepper, stirring well to combine. Simmer over medium-low heat, stirring occasionally, for approximately 4 to 5 minutes, or until slightly thickened.
[Now, back to the gnocchi!]
- While the sauce is thickening, carefully drop gnocchi into the boiling water. They will immediately sink to the bottom, but within 2 minutes will start floating to the water’s surface. At this point, your gnocchi is DONE – immediately remove from the boiling water with a slotted spoon, transfer to the simmering sauce, and toss to coat.
- Remove from heat, sprinkle with chopped parsley and remaining 3 tablespoons Parmagiano cheese, and serve immediately.