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Ricotta Gnocchi and Fiddleheads in Lemon, Thyme and Butter
IRRESISTIBLE!
Serves: 4 to 6
Ingredients FOR THE GNOCCHI: 1 lb. fresh riccota cheese 1/2 c. plus 1/4 c. grated Parmesan cheese 1 egg, lightly beaten 1/2 c. all purpose flour 1/4 c. flat (Italian) parsley, leaves chopped salt and freshly ground black pepper 1/2 lb. fiddlehead ferns FOR THE SAUCE 3 tbs. unsalted butter 2 tsp. thyme leaves 2 tsp. plus 1 tbs. finely grated lemon zest 2 tsp. lemon juice 2 tbs. butter, divided 2 tbs. extra virgin olive oil, divided
Instructions FOR THE GNOCCHI: Bring a large pot of water to a light simmer. In a large bowl, combine the ricotta, 1/2 c. Parmesan, egg, flour and parsley. Stir to combine ricotta mixture and season to taste with salt and pepper. Turn out the mixture onto a lightly floured surface and roll into a 6 to 8 inch long rope. Cut into 1 inch lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted boiling water for to 2 to 3 minutes or until cooked through. Remove with a slotted spoon and place in an ice bath. Bring heavily salted water to a boil. Pour in fiddleheads and boil for 5 minutes; remove ferns with a slotted spoon and place in a separate ice bath. FOR THE SAUCE: Combine butter, thyme, 2 tsp. lemon zest and lemon juice in a small pot; warm over low heat until butter is melted. Season sauce with salt and pepper. Keep warm. Drain gnocchi and fiddleheads and pat dry. Add 1 tbs. butter and 1 tbs. oil to a large pan and warm over medium heat. When butter begins to sizzle, working in batches, brown and crisp gnocchi on both sides, about 2 minutes. Remove gnocchi to a paper towel lined plate. Add remaining butter and oil to the same pan. Add fiddlehead ferns and saute until warmed through, about 1 to 2 minutes. Pour gnocchi back into the pan along with the sauce; heat until sauce is hot. Portion the gnocchi and fiddleheads into 4 bowls. Garnish with remaining Parmesan and lemon zest. Serve hot.
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