· recipe ·
Strawberry Pretzel Ricotta Gnocchi
The appeal of a strawberry-pretzel dessert is its sweet, salty, tangy contrast, with a crisp topping against soft fruit.
Time and servings
- Prep
- 45 min
- Cook
- 50 min
- Additional
- 20 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 880
- Protein
- 24 g
- Fat
- 49 g
- Carbs
- 90 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.
Cook the strawberry sauce
Hull and quarter the strawberries. Simmer them with 1/3 cup65 g, 1 teaspoon5 ml finely grated lemon zest, and 1 tablespoon15 ml lemon juice until the berries soften but some pieces remain, 8 to 10 minutes. Cool until warm rather than hot.
Mix the cool dip
Beat the cream cheese with the yogurt and 3 Tbsp35 g until smooth. Refrigerate the dip while the gnocchi cook.
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.
Toast the pretzel crumbs
While the water heats, crush the pretzels into coarse crumbs. Melt 2 Tbsp28 g in a wide skillet, toast the crumbs until fragrant, and transfer them to a plate so they stay crisp.
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.
Crisp the gnocchi
Heat 4 Tbsp57 g in the skillet over medium heat. Add the drained gnocchi in an even layer and cook until the undersides are golden, then turn gently to brown the other side.
Build each dessert
Spoon the cool cream-cheese dip beside the crisp gnocchi, add the warm strawberry sauce, and scatter the pretzel crumbs over each portion immediately before serving.
