Ricotta and Lemon Gnocchi for Two

Mastering the Dough

The key to achieving the perfect texture in your ricotta gnocchi lies in the moisture content of your ricotta cheese. Use well-drained ricotta to prevent excess water from making the dough too sticky. If your cheese is too wet, consider using a strainer to press out some moisture before mixing it with the egg and lemon zest. This little adjustment can make a significant difference in producing light and airy gnocchi.

When incorporating the flour, do so gradually. Adding too much flour at once can lead to a dense dough. I recommend starting with half of the flour and mixing thoroughly before introducing more. The dough should be soft but not overly sticky, and it should hold its shape when formed. If you find it too sticky, dust your hands and work surface lightly with flour to ease the shaping process.

Cooking the Gnocchi to Perfection

As the gnocchi cooks, keep an eye on them; they typically only take about 2-3 minutes until they float to the top of the pot. Floating indicates they are ready to be removed. Any longer in the boiling water, and you risk them becoming mushy. Use a slotted spoon for gentle handling, as they can be delicate. Once cooked, place them on a plate lined with a paper towel to drain excess water.

If you're cooking in batches, it’s best to keep the cooked gnocchi warm by covering them with a clean kitchen towel. Alternatively, toss them with a small amount of olive oil to prevent sticking. This way, your gnocchi will remain fluffy and perfect until you’re ready to proceed with the sauce.

Enhancing the Sauce

The sauce for this gnocchi is delightfully simple, but you can enhance it further by adding freshly squeezed lemon juice for an extra zing. Allow the butter to melt and foam but not brown. If you notice it starting to brown, lower the heat to prevent any burnt flavors from tainting your dish. This subtle control will help maintain the light, creamy essence of the sauce.

For an added dimension, consider incorporating finely chopped garlic or shallots into the butter sauce before adding the gnocchi. Sauté them for just a minute or two until fragrant but not browned. This technique will infuse the dish with aromatic flavors, complementing the zesty lemon and creamy ricotta beautifully.

Storing and Reheating Leftovers

If you have leftover gnocchi, store them in an airtight container in the refrigerator for up to two days. When reheating, it’s best to do so in a pan with a splash of water over medium heat. Cover the pan to create steam, ensuring the gnocchi warm through without drying out, which usually takes about 5-7 minutes.

For longer storage, consider freezing the gnocchi before cooking them. Arrange the shaped gnocchi in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be cooked directly from frozen; just add an extra minute to the boiling time, keeping an eye on them until they float.

Variations to Explore

This ricotta and lemon gnocchi can be customized in various ways. For a heartier version, try incorporating cooked spinach or kale into the dough. Simply chop the greens finely and mix them in with the ricotta to add an extra layer of flavor and nutrition. This variation not only adds color but also makes the dish more filling.

If you're looking for a different flavor profile, experiment with different herbs in the sauce. Thyme or sage works wonderfully with butter and adds an earthy depth that contrasts beautifully with the lightness of the lemon. You might even consider a hint of red pepper flakes for a spicy kick.