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Ricotta Gnocchi with Parmesan Broth and Chives


Ricotta Gnocchi with Parmesan Broth and Chives
Serves 4
“These little gnocchi are so easy to make, they’ll be in your cooking repertoire from now on,” says Elias Cairo of Olympia Provisions. Simmered here in parmesan broth, the versatile dumplings can also elevate beef, chicken, even veggie stock.
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Ingredients
    Broth
    1. 1 scant cup parmesan rinds
    2. 6 cups water
    3. 1 tablespoon whole black peppercorns
    4. 3 bay leaves
    5. 1 onion, quartered
    6. 1 tablespoon brandy
    7. Kosher salt, to taste
    Gnocchi
    1. 1 cup ricotta, drained in cheesecloth overnight
    2. 1 egg yolk
    3. 1 lemon, zested
    4. ¼ whole nutmeg, grated
    5. 3 tablespoons kosher salt, divided
    6. ¾ cup flour, divided
    7. 2 bunches chives, finely chopped
    Instructions
      Broth
      1. Add parmesan rinds, water, peppercorns, bay leaves, and onion to a large pot over medium heat, and bring to a simmer. Cook for about 45 minutes, stirring occasionally to make sure the rinds don’t stick to the bottom of the pot.
      2. Place a strainer lined with cheesecloth over a large bowl. Pour broth through the cloth, discarding any solids. This should render about 4 cups of broth. Add brandy and salt to taste. Set aside to cool while you make gnocchi. (You can make broth a few days in advance; refrigerate until ready to use.)
      Gnocchi
      1. In a large bowl, combine ricotta, egg yolk, lemon zest, nutmeg, and 1 tablespoon salt. Using a stiff spatula, fold ingredients together until combined. Add ½ cup flour, folding and stirring until a smooth dough forms. Let sit for at least 15 minutes.
      2. Fill a large saucepan with water and set over high heat. Bring water almost to a boil, add remaining salt, then reduce heat as much as possible while still maintaining a simmer.
      3. Scoop up a grape-size piece of dough with a small spoon, and use a second small spoon to shape dough into a small oval. Gently drop the gnocco into the hot water. It will sink to the bottom, then rise to the top. If the gnocco falls apart or doesn’t rise, fold the remaining flour into the dough, and test with a second gnocco. Once you achieve the correct dough consistency, form and drop gnocchi into hot water in small batches. Allow gnocchi to rise to the top and float for 30 seconds before removing with a slotted spoon and setting on a platter. In the end, you'll have about 4 dozen grape-size gnocchi.
      4. Bring parmesan broth to a simmer in a saucepan over medium-low heat. Once warm, ladle broth into 4 bowls. Divide gnocchi between bowls, sprinkle with chives, and serve.
      culture: the word on cheese https://culturecheesemag.com/

      Olympia Provisions

      Salumist Elias Cairo, grew up first generation Greek-American with a father who made charcuterie at home and later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat and found inspiration in the markets and mountain towns of the old world. The experience affirmed what he’d been taught all along: handmade is better. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional techniqu. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past.