Thursday, May 14, 2009

First Daring Cooks challenge- Zuni gnocchi two ways

Last year I joined the Daring Bakers, and am so thrilled to be part of the beginning of a new era. The Daring Cooks! For the first challenge, we made the ricotta gnocchi recipe from the Zuni Cookbook. The gnocchi were unlike anything I've ever had before, like little clouds. I love traditional potato gnocchi, but these little pillows were in a different class entirely. I served them on top of yesterday's spicy sausage ragu, and the creamy gnocchi cut the heat of the ragu perfectly. 

Zuni Ricotta Gnocchi

Source: From The Zuni Café Cookbook.

Yield: Makes 40 to 48 gnocchi (serves 4 to 6)

Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.


- If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it's worth it.
- Do not skip the draining step. Even if the fresh ricotta doesn't look very wet, it is. Draining the ricotta will help your gnocchi tremendously.
- When shaping your gnocchi, resist the urge to over handle them. It's okay if they look a bit wrinkled or if they're not perfectly smooth.
- If you're not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky. Stick them in the fridge to rest before you cook them if you're not cooking them right away, they'll be fine. 

Equipment required:

- Sieve
- Cheesecloth or paper towels
- Large mixing bowl
- Rubber spatula
- Tablespoon
- Baking dish or baking sheet
- Wax or parchment paper
- Small pot
- Large skillet
- Large pan or pot (very wide in diameter and at least 2 inches deep)

For the gnocchi sauce:

8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water

For the gnocchi:

1 pound (454 grams/16 ounces) fresh ricotta (2 cups) I just used supermarket ricotta and it was fine
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose (rice) flour for forming the gnocchi

Step 1 (the day before you make the gnocchi): Preparing the ricotta.

If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.

Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.

To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.

Add the lightly beaten eggs to the mashed ricotta.

Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.

Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.

Add the Parmigiano-Reggiano and the salt.

Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).

Step 3: Forming the gnocchi.

Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.

In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.

With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.

Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of (rice) flour.
At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.

Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.

If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success. I added in a few tablespoons of rice flour instead of more egg. 

Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.

Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.

You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.

Step 4: Cooking the gnocchi.

Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.

In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.

Once the water is boiling, salt it generously.

Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).

When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.

Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now. Or, instead of making the butter sauce, just scoop the gnocchi right on top of waiting bowls of spicy sausage ragu. 

Pan fried gnocchi with berry puree

Take the recipe above, and beat an extra egg into it. Then add some sugar, about 1/4 c. Heat up a skillet with a little bit of butter, and plop small (small is important! The batter won't hold up enough to make big ones!) teaspoon sized scoops onto the hot pan. Cook a minute or two on each side, and then carefully flip. Repeat with the remaining batter. 

For the berry puree:
3 c berries (I used craberry and blueberry)
1/4 c water
3 T rum
3 T honey

Heat everything together in a small pan, and then simmer until the liquid is almost gone. Carefully scoop everything into the blender, and pulse until smooth. 


  1. Great first challenge and you did two kinds - and you are exactly right these are little clouds of yummmmmmmm!!!!! Simple sauces are best and the fried gnocchi you did looks so good and delish!!!! Cheers

  2. Well done!! I got as far as buying ricotta cheese, but didn't get any further. I will do it though, I promise! :) Great job, Jill!

  3. Beautiful photos. Looks like a very successful challenge.

  4. Great photos---I love the purity of the white gnocchi perched atop the sausage ragu. Yum!

  5. your photos are wonderful. making every step look yummy

  6. Lovely!! I personally liked the non-fried one, but am sure it tasted delicious!!

  7. I've never had gnocchi. Hmmmm... I might try this once I get to a kitchen.

  8. Ooooooooh. Looks like heaven. I had gnocci last night and forgot how much I loved it! Great idea on the little gnocci pancakes.

    Almost three weeks till the big day!!!!

  9. Nicely done. Mine weren't nearly as pretty.

    I found the gnocchi was very light but not very flavorful. I, too, fried mine, but it still wasn't enough. I think a spicier sauce is needed.

  10. Beautiful job on this challenge =D. I love your pictures!

  11. Both of these dishes look gorgeous, I especially love the idea of making a sweet dish!

  12. Excellent idea with berry, this must be absolutely delicious!
    Great job!

  13. Your gnocchi look amazing! Great job. Your ragu sounds divine. Your sweet ones sound really good too.