Chef Karen Akunowicz’s pasta version of caviar service. Photo by Nina Gallant.
The key to making Chef Karen Akunowicz’s pillowy gnocchi from scratch is to start with relatively dry ricotta—if it seems too wet, drain with a cheesecloth to remove moisture. When adding the flour, be sure to go slow and fold it in gently. This recipe makes more gnocchi than you will need; fresh gnocchi can be stored in the refrigerator for up to three days or in the freezer for up to three months.
Ricotta Gnocchi with Butter and Caviar
Ingredients
Ricotta Gnocchi
- 2¾ cups ricotta drained if very wet
- 2 tbsp grated parmesan
- 2 tsp salt
- ¼ tsp grated nutmeg
- 1 large egg
- 1¾ cups pasta flour plus more for dusting
Lemon Butter Sauce
- 11 ricotta gnocchi
- 4 tbsp unsalted butter divided
- ½ tspn lemon zest
- Kosher salt to taste
- ½ tbsp fresh lemon juice
To Serve
- 1 tbsp finely chopped chives
- 2 tspn caviar
Instructions
Ricotta Gnocchi
- Combine ricotta, parmesan, salt, and nutmeg in a large bowl. Add egg and stir until just incorporated. Starting with ⅓ cup at a time, gradually add flour, mixing gently until a dough forms. The dough should be soft but not sticky.
- Lightly flour a clean work surface and turn out the dough. Knead gently until smooth, about 1 to 2 minutes. Avoid overworking it. Wrap the dough in cling wrap and refrigerate for at least 30 minutes.
- When ready to shape, divide the dough into four pieces. Roll each piece into a long rope about 1 inch thick. Using a sharp knife or bench scraper, cut the ropes into 1-inch pieces. Lightly dust with flour and place on a parchment-lined baking sheet. If not cooking immediately, freeze the gnocchi in a single layer on the baking sheet, then transfer to a sealed container for storage.
- Bring a large pot of salted water to a gentle boil. Add gnocchi and cook for about 3 minutes, or until they float to the surface.
Lemon Butter Sauce
- Meanwhile, in a large sauté pan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of pasta water, lemon zest, and a pinch of salt.
- Once cooked, transfer gnocchi directly to the pan using a slotted spoon. Add remaining butter and lemon juice. Toss ingredients, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Divide gnocchi between two shallow bowls, ensuring plenty of sauce coats each serving. Sprinkle with chives, then carefully spoon a large quenelle of caviar over top. Serve immediately.
Madison Trapkin
Former Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University’s Gastronomy master’s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.
