Chef Bertrand Chemel's Ricotta Gnocchi Recipe

Ricotta Gnocchi Recipe

I am thrilled to have just posted an exciting new Novice2Pro interview with Executive Chef Bertrand Chemel. It's an excellent read for anyone interested in food, especially if you are considering going to culinary arts school to start a career in the food industry.

Chef Chemel was previously executive chef at Café Boulud in New York City and is now executive chef at 2941 Restaurant in Falls Church, VA. I asked Chef Chemel if he had a signature dish or favorite recipe, and here is how he responded:

I don't have a signature dish because I like my recipes to remain fresh for my clients and myself. I do happen to favor some ingredients; however, I love to prepare dishes with black truffles because they have a very intense and exciting flavor. I am happy to share the recipe for Ricotta Gnocchi, which features black truffles and is simple to make at home.

Ricotta Gnocchi

Ricotta gnocchi, often hailed as the lighter and airier cousin of traditional potato gnocchi, is a delightful Italian dish cherished for its delicate texture and subtle flavor. Unlike its potato counterpart, which relies on starchy potatoes for its base, ricotta gnocchi is crafted primarily from creamy ricotta cheese, flour, and sometimes egg. This simple yet exquisite combination results in gnocchi that are tender, pillowy, and almost ethereally light.

The process of making ricotta gnocchi begins with selecting high-quality ricotta cheese. The ricotta should be well-drained to ensure the gnocchi dough doesn't become too wet. To this ricotta base, flour is gently incorporated until a soft, pliable dough forms. Some recipes may include a beaten egg, which acts as a binder and contributes to the gnocchi's structure. However, the egg is often omitted, especially in traditional preparations where simplicity is key.

Once the dough is formed, it is gently rolled into long ropes on a floured surface. These ropes are then cut into bite-sized pieces, typically rolled over the tines of a fork or a gnocchi board to create ridges. These ridges add aesthetic appeal and serve a functional purpose, providing a texture that helps the gnocchi hold onto sauces.

After shaping, the ricotta gnocchi are cooked briefly in boiling water until they float to the surface, indicating they are perfectly cooked. This step requires careful attention to avoid overcooking, as ricotta gnocchi can become mushy if left in the boiling water for too long.

Once cooked, ricotta gnocchi can be served with various sauces, ranging from simple marinara or browned butter with sage to creamy Alfredo or pesto. The gnocchi’s lightness pairs beautifully with various flavors, making it a versatile canvas for culinary creativity.

What sets ricotta gnocchi apart is its melt-in-your-mouth texture and subtle flavor profile. Unlike potato gnocchi, which can sometimes be dense and heavy, ricotta gnocchi are almost ethereal in their lightness, making them a delightful addition to any Italian-inspired meal. Whether enjoyed as a comforting weeknight dinner or as part of a lavish feast, ricotta gnocchi never fail to delight the palate with their delicate charm.

📖 Recipe

Print Recipe

5 from 1 vote

Chef Bertrand Chemel’s Ricotta Gnocchi

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Pasta

Cuisine: Italian

Servings: 4 servings

Ingredients

• 7 oz sheep's milk ricotta strained and firm
• 2 oz potato baked with skin on
• 1 oz all purpose flour
• 1 pinch salt
• ¼ lb Brussels sprouts baby
• 1 tablespoon butter unsalted
• 4 tablespoon breadcrumbs Italian or panko
• 3 tablespoon olive oil extra virgin
• 12 grams fresh Black Truffle chopped
• 1 shallot minced
• 2 tablespoon dry white wine
• ½ cup heavy cream
• Parmesan cheese grated, to top

Instructions

• Bake the potato in foil at 375° F until soft, about 45 minutes. While still hot, pass it through a potato ricer into a mixing bowl to remove the skin.

  Measure the amount of potato you need based on the scale of the recipe you are making, add the strained ricotta while still warm, and sprinkle the mixture with the flour and salt.
• Mix gently to combine, and roll the mixture into ¼ inch logs about 12 inches in length using a lightly floured work surface. Cut into ½-inch rectangles, place gently onto a floured parchment-lined sheet pan, and refrigerate until ready to cook.
• Bring 6 quarts of heavily salted water to a rapid boil. Cut the Brussels sprouts into fourths and drop them into the boiling water. Blanch in boiling water for 3 minutes until soft. Remove and place in a bowl of ice water to shock and stop cooking, then drain and reserve.
• Meanwhile, bring a sauté pan to high heat, and once the sprouts are dry, add olive oil and sauté them until slightly brown; add the bread crumbs, sauté 2 minutes more, then add the butter and let brown for 1 minute and take off the heat.
• In a medium saucepan, sweat the shallot and black truffle in a little olive oil over low heat for 3 minutes. Add the white wine, reduce until the shallots and truffles are glazed, then add the heavy cream and simmer over medium heat for 2-3 minutes or until the sauce is just slightly thick in consistency.
• Drop the gnocchi in the same pot of water used to cook the Brussels sprouts, making sure that the water is boiling rapidly. Cook for 1-2 minutes or until the gnocchi rise to the top of the water. Remove with a strainer and add to the cream mixture, stirring and serving.
• Top with the Brussels sprouts and grated Parmesan.

Some of My Favorite Pasta Recipes