Ricotta Gnocchi

Recipe by Meri Brown

Ricotta Gnocchi, preserved in the Brown Family Cookbook 2020.

Ingredients

1 pound ricotta cheese Chopped fresh parsley, chives, and
1 large egg thyme
½ cup (1 ¾ ounces) grated parmesan Cubed butternut squash, roasted (toss
1 cup (4 ¼ ounces) all-purpose flour in olive oil, put on cookie sheet, salt it,
1 teaspoon salt roast in oven at 400 degrees until
½ teaspoon pepper softened and lightly browned)
1 teaspoon grated lemon peel
1 cup toasted walnuts
2 tablespoons (1 ounce) butter

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Instructions: 4 entree-sized portions.
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Fill a 4-6 quart pot with water and 1 tablespoon salt and bring to boil.
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To Mix: Place the ricotta in a large bowl with the egg and grated parmesan, mix
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well. Add the flour and spices, mixing until combined (you can easily do this by hand with a dough whisk or spoon). Turn the mixture out onto a floured board and knead a few times to form a dough which is soft but not sticky. You may use up to ¼ cup more flour if needed for your hands and the board; use a light touch.
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To Shape: Divide dough into 4 pieces. Roll each piece into a rope, ½ inch in
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diameter. Cut rope into about ¾ inch pieces, rolling each piece onto a gnocchi
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board or the back of a fork before putting on a lightly floured baking sheet. Repeat with all of the dough.
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To Cook: Toss half of the gnocchi into boiling water. Let them all pop up to the
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surface, then scoop them out with a small strainer and put them onto an oiled cookie sheet to cool. Repeat with rest of dough. Gnocchi can be frozen at this point for later use if desired.
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To Serve: Heat a wok or large saute pan with a little olive oil. Add ½ of gnocchi
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and toss until lightly browned. Add 2 tablespoons of butter and a handful of chopped herbs, salt, and pepper. Toss in roasted butternut squash and toasted walnuts, then serve. Repeat with rest of gnocchi.