| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 30g | 17g | 35g |
| sugars | fibre | protein | salt |
| 3g | 2g | 15g | 0.8g |
Irish meals have always been about comfort and warmth. One such dish that combines both, inherited from my grandparents, is the Ricotta Gnocchi with Chervil Butter. This timeless recipe holds a privileged place in my heart and kitchen due to its flavors, simplicity, and the added pinch of nostalgia.
The Comfort of Tradition
My grandparents lived in Boston, a coastal city famous for its seafood and plush with a wide range of fresh fruits. They crafted this recipe with love, mixing up a rich, creamy ricotta cheese with a burst of citrus zing from lemon zest and juice. The chervil leaves, with their lovely aniseed flavor, the butter, the all-purpose flour, and the eggs all come together to form soft, elite gnocchi that melt in your mouth. It always fills me with warmth and reminiscence.
Nutritious and Hearty
Besides being a delicious symphony of flavors, the Ricotta Gnocchi with Chervil Butter also provides a wealth of nutritional benefits. It’s packed with high-quality protein from the ricotta and eggs, the fruits on top provide vital nutrients and antioxidants, and the zesty lemon has benefits for heart health. It’s a dish that not just satiates your taste buds but also takes care of your health. Now that we have a toddler in the house, I find myself turning to this balanced and wholesome recipe more often. I know it’ll give him the essential nutrients he needs for a strong start to life.
Fruits for Garnish
One of the best parts about this recipe is its inherent versatility. It’s a canvas to the imagination, where the seasonal fruits for garnish add a distinct freshness and charm. My partner, Laura, prefers figs, while I find the tanginess of berries quite compelling. It’s like the changing seasons on a plate, a true testament to this recipe’s adaptability and tantalizing charm.
In comparison to other dishes, gnocchi, an Italian classic, traditionally involves potatoes and not ricotta. And trust me, you don’t want to miss the unique, creamy goodness this ricotta version brings to the table. Besides, it pairs quite handsomely with a crisp glass of Chardonnay or a fresh, green Arugula Salad.
So, if you’ve been on the hunt for a diverse yet straightforward recipe that successfully blends comfort, tradition, health, and taste, give the Ricotta Gnocchi with Chervil and Butter a try.
What You’ll Need
- 2 cups whole milk ricotta cheese
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 cup all-purpose flour, plus extra for dusting
- 1 stick unsalted butter
- 1/4 cup fresh chervil leaves, finely chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
- 1/2 cup Parmesan cheese, freshly grated
- A selection of seasonal fresh fruits for garnish (e.g. figs, berries, grapes)
Method
Step One
Combine the ricotta cheese, egg, egg yolk, and 1/2 teaspoon of salt in a large bowl. Use a fork to mix until the ingredients are fully incorporated.
Step Two
Add in the flour gradually, stirring after each addition. Mix until a dough forms – it should be soft but not too sticky. If the dough feels too wet to handle, add more flour sparingly until it’s manageable.
Step Three
Lightly flour a clean work surface. Divide the dough into 4 equal parts. Roll each part into a long, thin rope about 1 cm thick. Cut each rope into 1-inch pieces to form the gnocchi.
Step Four
Bring a large pot of salted water to a boil. Carefully add the gnocchi to the boiling water. Cook until they float to the surface, about 3-4 minutes, then remove them with a slotted spoon and drain.
Step Five
While the gnocchi is cooking, melt the stick of butter in a large frying pan over medium heat. Once the butter begins to brown, add the finely chopped chervil, lemon zest, and lemon juice. Season with salt and freshly ground black pepper.
Step Six
Add the cooked and drained gnocchi to the frying pan. Toss in the butter mixture until well coated.
Step Seven
Serve the gnocchi hot, sprinkled with the freshly grated parmesan cheese. For a final touch, garnish with fresh fruits of the season, such as figs, berries, or grapes to bring a fresh contrast.
