The Best Gnocchi Ever In Existence

As I was looking at the pictures I took of the lemon ricotta gnocchi I made, I was drooling again. These gnocchi were so insanely delicious, and I'm not exaggerating at all. I found them on Brilynn's blog Jumbo Empanadas, who got the recipe from Jaden of Jaden's Steamy Kitchen (lots of beautiful food photos).

I've never made gnocchi before even though it's something I love and have been talking about making for a long time. As with other unfamiliar food things, I was scared that I would screw it up. I feared that the dough (usually made with potato, flour and egg, such as in the recipe on 101 Cookbooks that I want to try) would be dry or crumbly or the gnocchi would be gummy once cooked. Not so with the lemon ricotta gnocchi. They were so easy to make, full of flavour and so tender - the perfect gnocchi texture.

Typically gnocchi seems to be boiled, but I definitely think that pan fried is the most delicious way to eat it. Perhaps especially with this particular gnocchi since it's so tender on the inside, and then you have that bit of nice hard exterior. I had never thought about pan frying gnocchi until I had it in a restaurant a couple of years ago and after that I was hooked.

Pan-Fried Lemon-Ricotta Gnocchi
(Adapted from Jaden's Steamy Kitchen)

1 cup ricotta
1/2 cup parmesan cheese (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (plus extra reserved for garnishing)
1/2 tsp salt
3/4 cup all purpose flour
1 tablespoon chopped parsley (plus extra reserved for garnishing)
2 tablespoons butter
1 tablespoon olive oil

1. Combine ricotta, parmesan, yolk, zest, parsley and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. (If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.)

2. Divide dough into 4 parts. Take one part and roll into a long, 1" diameter log. Cut gnocchi into 1" pieces.

3. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmesan and parsley.