Creamy Ricotta Gnocchi with Salsa
Gourmet dinner under 30 minutes!
Creamy Ricotta Gnocchi - easy cooking
In the class I showed how to make foolproof ricotta gnocchi, and I mentioned that the best way to use these beautiful gnocchi on a daily basis for a casual dinner is to make a big batch and freeze some of it. They freeze perfectly and the texture isn't affected at all if kept in a zip-lock freezer bag. So if you're planning on making these gnocchi, just throw them straight from the freezer into the hot water — dinner will be pressure-free, and I guarantee it'll be easy to make.
Method
- 1
Cooking the Gnocchi· 15 minutes
Place a big sauce pan with salted water on high heat. when water reach boiling point throw the gnocchi to the saucepan. You can throw the gnocchi frozen "as is" from the freezer, if doing so, note that cooking time will be slightly longer. When the gnocchi float they are ready. At the minute we place the saucepan with water, we can start making the sauce, so the sauce will be waiting for the gnocchi.
- 2
Making the sauce· 12 minutes
Place a large iron skillet on high heat. add the olive oil, sage, thyme and artichokes, cook until golden for about 3 minutes. reduce heat to medium-low add the garlic and cook for another three minutes. The gnocchi should float by now, move them directly from the saucepan into the skillet and cook them for another 3-5 minutes to get a nice golden crust. Pour in the cream and cook for another 3 minutes, until the cream reduces about 50% of its liquids.
- 3
Making the salsa· 5 minutes
While the sauce and gnocchi are cooking, we have some time to make a quick salsa. Dice tomatoes, garlic, parsley, basil, oregano , pour in the lemon juice and olive oil and season with salt if needed.
- 4
serving· 1 minute
In a deep plate, place some of the gnocchi, add the salsa on top and sprinkle with olive oil.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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