Ricotta Feta Gnocchi Tossed in Maple Brown Butter and Sweet Peas Sauce
Ingredients
- For the Gnocchi
- • 1 cup (8 ounces) whole milk ricotta, homemade or purchased, drained for at list 4 hours or overnight
- • 1/2 cup (4 ounces) best quality French or Greek feta
- • 2 extra- large egg yolks
- • 3/4 cup "00" flour or unbleached all-purpose flour
- • 2 tablespoons semolina (which is used for cooking Cream of Wheat, not flour)
- • 2 teaspoons grated lemon zest
- • Coarse salt and finely ground black or white pepper
- • 1/4 teaspoon freshly grated nutmeg
- For the Maple-Brown-Butter
- • 4 tablespoons (1/2 stick) unsalted butter
- • 1/4 cup pure maple syrup (preferably grade B)
- • 1/2 teaspoon coarse salt
- • 1 sprig of fresh thyme
- • 2 teaspoons lemon juice
- • 1 cup sweet green peas, fresh or frozen and thawed
- • About 2 teaspoons lemon zest, for serving
- • 2 teaspoons fresh thyme leaves, for serving
- • Freshly grated Parmigiano Reggiano
Instructions
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