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Nduja-Stuffed Gnocchi with Whipped Ricotta

Name: Nduja-Stuffed Gnocchi with Whipped Ricotta
Prep time: 85 min
Cook time: 70 min
Total time: 155 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 4 Tbsp Unsalted butter; 3 Tbsp Honey; 1/4 tsp Ground cayenne pepper; 1 Lemon; 2 Tbsp Extra-virgin olive oil; 5 oz Ready-to-eat nduja; 4 oz Low-moisture mozzarella; 1 1/2 cups Whole-milk ricotta

Nduja is a soft, spicy Calabrian pork spread. Its heat and richness are balanced here by cool ricotta and a little lemon in the honey butter.

type: Potato · Pan-fried
sauce: Butter

Nduja-Stuffed Gnocchi with Whipped Ricotta

Time and servings

Prep: 85 min
Cook: 70 min
Total: 155 min
Servings: 6

Nutrition per serving

Calories: about 550
Protein: 17 g
Fat: 31 g
Carbs: 52 g

Portion the filling
Finely grate the mozzarella and mix it with the nduja. Divide the mixture into 36 portions, about 1 1/2 teaspoons7.5 ml each, and refrigerate while you make the gnocchi below.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Lightly flour the work surface. Divide the dough into 6 portions, roll each into a rope, and cut each rope into 12 equal pieces for 72 pieces total. These will be paired around the filling after shaping on the gnocchi board.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Fill and seal the gnocchi
Pair the 72 shaped pieces to make 36 dumplings. Flatten the center of each pair, add one filling portion to one half, cover with its partner, and pinch the entire seam closed without trapping air. Gently roll the outer faces on the gnocchi board again to restore the ridges.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Whip the ricotta
While the water heats, finely grate the lemon zest. Whip the ricotta with half the zest in a food processor until light and mostly smooth; a whisk works for a slightly more textured finish. Spread it across a serving platter.
Make the hot-honey butter
Melt the butter over low heat with the honey and cayenne. Add the remaining lemon zest and 1 tablespoon15 ml lemon juice, then remove from direct heat before the honey darkens.
Poach the filled gnocchi
Lower the filled gnocchi carefully into the gently boiling water. Once they float, simmer for another 2 to 3 minutes. Cut one open to check that the dough at the seam is tender with no raw, floury center. Lift them out and let the surfaces steam dry for 2 minutes.
Pan-crisp the sealed dumplings
Warm the olive oil over medium heat. Add the filled gnocchi and brown their broad sides gently, turning with care so the seams remain closed.
Plate over whipped ricotta
Warm the honey butter briefly if needed. Arrange the crisp filled gnocchi over the whipped ricotta, spoon the warm butter over them, and serve immediately.