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I recently took a “Know your Gnocchi” cooking class with a few girlfriends at the Chopping Block, a fabulous cooking store and culinary hands-on kitchen in my neighborhood. This was the second cooking class I’ve tackled at the Chopping Block and I cannot begin to tell you how incredibly easy it was to learn how to make homemade gnocchi! I’ve always had this on my culinary bucket list and it truly couldn’t be easier. The cooking class incorporated 3 different gnocchi recipes however this herb ricotta recipe was by far my favorite and I couldn’t wait to share it on my blog! This recipe is a ricotta gnocchi with a rich, flavorful and smoky sauce filled with bacon, white wine and fresh peas and cream. From start to finish with making the gnocchi dough, boiling the gnocchi and making the sauce you’ll only spend 45 minutes – completely achievable for a family meal! I loved this SO much I am whipping it up again this weekend for Mother’s Day!

Check out some of my photos below from our class and the recipe to make this scrumptious gnocchi!

 

Herb Ricotta Gnocchi Dough

This herb ricotta gnocchi dough is made up of fresh herbs (parsley and thyme), whole milk ricotta, parmesan cheese, flour, eggs and a hint of nutmeg to sweeten the dough! It’s simply mixing together – but the key is not over mixing. When you over mix the dough you break down the gluten which is the crucial piece of the fluffy dumplings. If the gluten breaks down the gnocchi dumplings become heavy, chewy balls.

Finished Gnocchi

After boiling the gnocchi you add back into the finished cream sauce combining the bacon, white wine, heavy cream, fresh peas and mint all together enveloping the gnocchi with this thick, delicious sauce!

Girls Night Out Photo

We had a fabulous time cooking and we all left with full bellies and very little leftovers!

Herb Ricotta Gnocchi with Bacon, Peas and Mint in White Wine Cream Sauce
 
Ingredients
  • 1 egg plus 1 egg yolk
  • 6 ounces whole milk ricotta
  • 1 tablespoon thyme, rough chopped
  • ¼ cup parsley, rough chopped
  • ¾ cup parmesan cheese, finely grated
  • ¾ cup all-purpose flour
  • ¼ teaspoon nutmeg
  • Salt and Pepper to taste
  • ¼ pound bacon, cut into 1-inch pieces
  • ½ cup white wine
  • 1 cup heavy cream
  • ¾ cup fresh (or frozen if you can't find fresh) peas
  • Juice of ½ lemon
  • 1 tablespoon fresh mint leaves, chiffonade
Instructions
  1. Bring a pot of water to a boil and add a generous pinch of salt.
  2. To make the gnocchi combine the egg, yolk and ricotta cheese in a large mixing bowl and whisk until completely smooth. Add the thyme, parsley and parmesan cheese and fold in with a spatula.
  3. Mix together the flour, nutmeg, salt and pepper, then fold into gnocchi mixture until just combined.
  4. Roll the dough out onto a lightly floured surface and shape into a log. Divide the log into quarters with a pastry cutter or knife. Cover with a dry towel.
  5. Clear excess flour from the work surface. Working with one quarter at a time, roll the dough into long, thin logs (1/2 inch thick).
  6. Use a pastry cutter or knife to cut logs into 1-inch pieces. Dust with flour and place on a sheet tray lined with parchment paper and dusted with flour. Refrigerate gnocchi until ready to cook.
  7. To make the sauce, heat a heavy, wide pan over medium-low heat and add the bacon. Cook stirring occasionally, until crisp. Deglaze the pan with the white wine, scraping any bits from the bottom of the pan.
  8. Add the heavy cream and bring to a simmer. Stir in the peas and lemon juice and keep on low heat while cooking the gnocchi. Avoid allowing the sauce to boil after the lemon juice has been added.
  9. Add the gnocchi to the boiling water, and cook at a rolling boil for two minutes. Check for doneness by removing one piece and cutting it in half. The texture should be uniform and cooked through the center. Drain well.
  10. Toss the cooked gnocchi and the mint into the sauce, and season with salt and pepper to taste.
  11. Note: If you're not using all the gnocchi the same day, freeze them in a single layer and then store in a resealable bag in the freezer for up to two months.