Ricotta Gnocchi with Roasted Green Chile

Gnocchi gives chefs a way to combine a classic pasta style with unique flavors to create a whole new dish. This Ricotta Gnocchi with Roasted Green Chile blends delectable ricotta and parmesan cheeses with savory, fresh green chiles. Between the bold heat and fresh creamy cheese, it’s a great choice for an upscaled dinner experience.

Ricotta Gnocchi with Roasted Green Chile Recipe

INGREDIENTS

For the Gnocchi
1 cup ricotta cheese (whole milk)
1/2 cup parmesan cheese (grated)
1/4 cup freshly roasted green chiles, finely chopped
1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups all-purpose flour (plus extra for dusting)

For the Green Chile Sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup roasted green chiles, chopped
1 cup heavy cream
Salt and pepper to taste
Parmesan cheese for serving
Fresh parsley chopped for garnish

INSTRUCTIONS

For the Gnocchi

  1. In a mixing bowl, combine the ricotta cheese, parmesan cheese, green chiles, egg, salt, and black pepper. Mix until the ingredients are well combined.
  2. Slowly add the all-purpose flour, about 1/2 cup at a time, thoroughly mixing after each addition. The dough should come together and have a slightly sticky consistency.
  3. Dust a clean work surface with flour. Turn the dough onto the floured surface and gently knead it for about a minute until it forms a smooth ball. Do not to over-knead.
  4. Divide the dough into 4 equal portions. Take one portion and roll it into a long rope with a diameter of approximately 1/2 inch.
  5. Using a sharp knife, cut the rope into bite-sized pieces. Repeat this process with the remaining portions of dough.
  6. Use the back of a fork to create ridges on the gnocchi pieces. This helps the sauce adhere better to the gnocchi.
  7. Place the cut gnocchi on a baking sheet lightly dusted with flour to prevent sticking.

For the Green Chile Sauce

  1. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped roasted green chiles. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
  2. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook until it slightly thickens.
  3. Season the sauce with salt and pepper.

Cooking and Serving

  1. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They will rise to the surface when ready.
  2. Transfer the cooked gnocchi to the skillet with the sauce using a slotted spoon. Gently toss the gnocchi and coat evenly with the sauce.
  3. Plate the ricotta gnocchi with a touch of parmesan cheese and parsley.

Recipe and Styling by Gabe Gomez / Photography by David Bryce

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