Lemon Herb Gnocchi Gnudi

Ingredients

Gnocchi

• 1 lb whole milk ricotta
• 1 large egg
• 1 tablespoon melted butter
• 3/4 cup all-purpose flour
• 1/2 cup Parmigiano Reggiano or pecorino, grated
• 1 tablespoon fresh herbs (basil, parsley, oregano)
• Zest of one large lemon
• 1/2 teaspoon cayenne
• Salt and black pepper

Brown Butter Sauce

• 6 tablespoons (3 ounces) unsalted butter
• 3/4 cup dry white wine
• 2 tablespoons capers, drained
• 1 teaspoon lemon thyme
• 2 teaspoons lemon zest

---

Directions

1. Bring a large pot of salted water to a boil and flour a parchment-lined sheet pan

2. Prep Ricotta:
   • If using store-bought ricotta, line a strainer with cheesecloth or three layers of paper towels
   • Spoon ricotta onto the cheesecloth/paper towels and let excess liquid drain for 4 hours
   • If ricotta is too wet, the dough won’t hold together
3. Make the Dough:
   • In a large bowl, combine ricotta, egg, Parmesan, herbs, lemon zest, cayenne, salt, and pepper Mix well
   • Sift the flour over the wet ingredients and gently mix until incorporated
4. Test Dough:
   • Roll a tablespoon-sized portion of dough into a log and place it into the boiling water
   • Once it floats, let it cook for at least 3 minutes Remove and cool
   • Taste and adjust seasoning or add 1–2 tablespoons of flour if necessary Repeat the test if the dough falls apart
5. Shape the Gnocchi:
   • Piping Method: Fit a pastry bag with an XL star or round tip Pipe the dough onto the sheet pan in 1” lengths
   • Roll and Cut Method: Roll the dough into logs and cut into 1” lengths Gently roll with a fork to create slight indentations
6. Cook the Gnocchi:
   • Place gnocchi into boiling water and cook until they float, the water returns to a boil, and the gnocchi begin to swell (5–7 minutes depending on size)
7. Prepare the Brown Butter Sauce:
   • Add butter to a stainless steel saucepan Melt over medium heat and allow it to foam and recede
   • After a few minutes, milk solids will sink and turn caramel-brown, creating a nutty aroma
   • Turn off the heat and add fresh herbs and capers (optional) Pour the mixture into a bowl and set aside
8. Deglaze and Assemble:
   • Return the pan to the heat and deglaze with white wine, reducing to about 2 tablespoons
   • Add the brown butter mixture back to the pan, stir, then add gnocchi and toss gently