· recipe ·
Ricotta Gnocchi with Sweet Corn and Blueberry Relish
Blueberries can work in savory dishes too: their tartness pairs well with sweet corn and toasted butter.
Time and servings
- Prep
- 60 min
- Cook
- 35 min
- Additional
- 20 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 20 g
- Fat
- 33 g
- Carbs
- 60 g
Drain the ricotta
Spread the ricotta on a clean towel and blot the surface, then leave it for 20 minutes so free whey can drain without pressing the cheese dry.
Make the ricotta mixture
Lightly beat the egg. Combine it with the drained ricotta, finely grated Parmesan, and 1/2 tsp3 g of the salt until evenly mixed.
Mix the dough
Fold 1 cup120 g of the flour into the ricotta mixture just until no dry pockets remain. Add only enough of the remaining flour to make the soft dough workable; do not knead it firm.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →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.
Make the blueberry relish
Finely dice the shallot. Lightly crush one-third of the blueberries and stir them with the whole berries, shallot, cider vinegar, black pepper, 1 teaspoon5 ml finely grated lemon zest, and 1 tablespoon15 ml lemon juice. Let the relish stand for 15 minutes.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.
Char the corn
While the water heats, melt 2 Tbsp28 g in a wide skillet over medium-high heat. Add the corn in one even layer and cook until deeply golden in spots, then transfer it to a bowl.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Brown the butter and gnocchi
Melt 4 Tbsp57 g in the cleaned skillet over medium heat. Add the drained gnocchi in an even layer and let their undersides turn golden, then turn gently. The butter should smell nutty and have golden-brown solids; lower the heat if it darkens quickly.
Assemble without staining
Divide the charred corn and crisp gnocchi among shallow bowls. Spoon the blueberry relish over and around them rather than stirring it through the skillet, then tear the basil over the top.
