05 Nov Low Carb Ricotta Gnocchi
Light and fluffy ricotta gnocchi are surprisingly easy to make—not to mention delicious. After mixing together the three-cheese dough and cutting into bite-sized pieces, they only need a few minutes to boil. Meanwhile, we fry sage and prosciutto to a satisfying crisp, whip up a creamy sauce, and drizzle it all with nutty brown butter.
Ingredients
- 2 (2 oz) pkgs prosciutto
- 2 (¾ oz) Parmesan
- ¼ oz fresh sage
- 1 lemon
- 2 (4 oz) ricotta
- 2 (3 oz) mascarpone
- 2 (5 oz) all-purpose flour
- 5 oz peas
- ¼ oz truffle dust
- 2 large eggs
- kosher salt & ground pepper
- all-purpose flour for dusting
- 4 Tbsp butter
- olive oil
Instructions
1. Prep ingredients
Bring a large pot of water to a boil. Stack prosciutto slices, roll into a log, and slice into ¼-inch ribbons. Cut ribbons crosswise into ¼-inch pieces. Finely grate Parmesan. Pick sage leaves from stems; discard stems. Finely zest all of the lemon and squeeze 2 teaspoons juice, keeping separate.
2. Mix gnocchi dough
In a large bowl, whisk together ricotta, half each of the mascarpone and Parmesan, 1 large egg + 1 egg yolk, and 2 teaspoons salt. Add 1 cup flour; fold with a spatula until combined. Dough should be slightly sticky but not loose; add 1 tablespoon flourat a time if still very moist after kneading with the spatula for 1 minute.
3. Roll gnocchi
Transfer dough to a lightly floured work surface; dust dough with flour. Divide in half and roll each into a ½-inch thick log; dust with flour, as needed. Cut each log into ¾-inch pieces. Transfer to a flouredbaking sheet, dust with more flour, and lightly shake to coat.
4. Fry sage & prosciutto
In a large skillet, melt 4 tablespoons butterover medium heat. Add sage and cook, swirling skillet occasionally, until leaves are crisp and butter is browned, 4–5 minutes. Transfer leaves to a paper towel-lined plate; transfer butter to a small bowl. Return skillet to medium-high heat with 2 tablespoons oil and prosciutto. Cook, stirring often, until crisp, 2–3 minutes.
5. Cook gnocchi
Add gnocchi to pot with boiling water; stir gently and cook until gnocchi float for 30 seconds, about 3 minutes total. Reserve 2 cups cooking water; drain. Add gnocchi, peas, lemon zest, remaining mascarpone, 1 teaspoon truffle dust, and 1 cup reserved cooking water to skillet with prosciutto.
6. Finish sauce & serve
Cook over high heat, swirling skillet occasionally, until liquid has reduced into a creamy sauce, 1–2 minutes. Off heat, add lemon juice and half of the remaining Parmesan; mix until combined. Loosen with more cooking water if sauce is too thick. Season to taste with salt and pepper. Serve gnocchi topped with remaining Parmesan, sage butter, and fried sage. Enjoy!
