Goat ricotta gnocchi in thyme brown butter
This gnocchi have the texture of light and delicate unicorn marshmallows, and taste like magic (goat magic!). They are very easy and fast to make, yet impressive and fancy.
The variations are endless, and here is the one special kind we suggest:
- 250gr goat ricotta
- 1 butternut squash, baked until completely soft
- 1 egg
- you can add grated Parmesan to the gnocchi themselves as well, nutmeg.. or loose the squash etc.. etc..
- lots of butter (~80gr)
- grated Parmesan and hard goat cheese (such as goat-milk Gouda)
Mix together the egg, ricotta, squash (sans seeds of course!), Parmesan if using, and s&p. I like to keep the squash chunky, for ‘flavor surprise’, but you can kneed it completely into the dough if you prefer.
Add flour. You want to add enough flour to get some kind of dough, but not too much flour, so you won’t get a brick instead of a gnocchi. I personally prefer to add some flour, try to work the dough on a (heavily) floured surface, and if it doesn’t work.. add more flour. Lets say the amount of four should be around 100gr, which is 3/4cup, for 250gr ricotta.
Cook the gnocchi in boiling salted water until they float plus ~2min, and transfer to a strainer.
Meanwhile.. put butter, whole branches of thyme, sage and garlic in the pan, on a low heat, melt the butter.. and let it brown a little (i.e. let it burn slightly). Now take out all the leaves (particularly the garlic), to get a flavorful butter. Add some new thyme leaves to the brown butter, brown it a little more .. and add the gnocchi. The gnocchi should be covered in light brown color, but not fried… so take the pan off the heat. Sprinkle loads of the grated cheeses (Parmesan and goat Gouda).. and serve, with wine and maybe a candle.
This recipe can serve 2 people as a (not too small) main course, or 4 as a big starter, or 6 as an appetizer.
P.s. it is recommended to warm up the plates before serving this dish, it has little sauce and thus nothing to keep it warm for long.