Ricotta and bottarga gnocchi, anchovy brown butter and bitter greens
There are many things that have made me fall in love with this region, and ricotta is one of them – especially the kind produced in spring. It is particularly aromatic and fragrant. After winter, the pastures are filled with fresh grass and wild herbs, which gives it a herbaceous note. Here, it is combined with the saline flavours of bottarga and anchovy, then finished with bitter herbs.
This recipe is an extract from the Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse by Georgia Eugenia Goggi.
Next, why not try more Italian recipes from the House & Garden recipe archive?
What you'll need
Ricotta and bottarga gnocchi, anchovy brown butter and bitter greens
Recipe information
Yield
6
Ingredients
For the gnocchi
For the anchovy brown butter
To serve
Preparation
Method
Step 1
Make the gnocchi: Start by draining the ricotta to remove as much whey as possible. To do this, wrap the ricotta in a muslin (cheese cloth), then place it in a colander set over a bowl. Place something very heavy on top, and leave to drip for at least an hour. It should lose about 20 per cent of its weight. Remove the ricotta from the cloth and weight it; we’re aiming to obtain 400 g (14 oz) of dried-out ricotta.
Step 2
Transfer the ricotta to a large bowl. Add the egg yolks, Parmigiano and bottarga and mix to combine.
Step 3
Tip the semolina and half of the ‘00’ flour on to a wooden board. Add the ricotta mixture and knead it into the flour mixture with the help of a metal scraper, gradually adding more flour if the mixture is too wet. Knead just enough to hold the dough together; kneading too much will create gluten, making the dough sticky and elastic.
Step 4
Clean the surface well, then roll the dough into ropes about 2 cm (3⁄4 in) thick. Keeping your hands flat as you roll will ensure a nice regular diameter. Cut each rope into 3 cm (1 1⁄4 in) pieces. Place the gnocchi on a floured tray, ensuring they are well spaced out, and keep in the refrigerator until ready to use.
Step 5
Make the butter: Heat the Brown Butter in a saucepan over a medium heat. Add the anchovies, sage leaves and garlic, and cook for 5 minutes. Take off the heat and leave to infuse for 30 minutes, then strain and set aside.
Step 6
Prepare the chicory: Clean the chicory, removing the tough parts and choosing the tender, young leaves. Wash well and dry with paper towels. Bring a saucepan of salted water to the boil and blanch the chicory leaves for 3 minutes. Drain and transfer straight into a bowl of iced water to stop further cooking. Drain again, then pat dry with paper towels.
Step 7
Season with a little of the anchovy butter, a pinch of salt and a few drops of lemon juice.
Step 8
Cook the gnocchi and assemble: Bring a large saucepan of salted water to the boil, then add the gnocchi and cook, stirring occasionally, until they float to the surface. This should take 4 minutes.
Step 9
Put half the warm anchovy brown butter into a warm bowl. Remove the gnocchi from the pan with a slotted spoon and transfer them to this bowl. Move the bowl in circular motions to glaze the gnocchi, adding a little of the cooking water if necessary. They should be glossy and well emulsified.
Step 10
Divide the gnocchi between six warm shallow bowls, taking care to handle them gently. Top with the chicory, arranging it in a natural and graceful way. Finish with a little more brown butter and a few wild flowers, and serve.
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