Daring Cooks - Challenge ONE!!

Huh? Daring WHUT?

Well, dearest readers, the masterminds back at The Daring Kitchen decided that "Hey! Let's branch off! Franchise! EXPAND. Why stick to just baking?? First cakes, next THE WORLD!!!"

Anyway, cut a long story short, now there's a savoury cooking challenge every month too! Yay cheer clap sing dance tiao wu! And this month's challenge is....

Zuni Ricotta Gnocchi!!!

Woohoo...or not. I've never even tasted gnocchi in my life. always thought it had something to do with potatoes. I guess ricotta works too!

Source: From The Zuni Café Cookbook.

Well, time to get cracking isn't it? You need some ricotta for ricotta gnocchi. Seems the story is the guy is always wet and that's never good so what we gotta do squeeze all all of his juice. Using a cheese cloth, of course.

Overnight's always good, till you get something like...

...this! Looks like a giant steamed bun~! YUM!

Apparently to test if the cheese is dry enough is to make a ball and leave it on a piece of paper napkin, and if no ring of water forms, then hey presto your good to go!

A little wet-patch but I think we'll be alrite.

Add some eggs, butter, Parmigiano-Reggiano...

...and mash mash mash till it looks fluffy and awesome.

Then wash your hands, take out your handy plain flour and get cracking! Roll all your dough into cool little ovaloid gnocchi things and dust them heaps or they'll get all sticky and you'll get pissed.

Leave in the fridge for an hour for a nice firm-up session.

When you're ready to cook, bang a pot of water on the stove, salt generously when it begins to boil, dump the gnocchi's in and lift them out when they float and are a little firm and...




Oh, forgot to talk about the sauce. It's just butter and a bit of water cooked on a skillet. I added garlic too.

Mmmmm tasty.

Gratuitous zoomy macro shot.

Haha. Haven't written a post like this in a while. Hope you liked it!

Here are some numbers for you pedantic-types:

For the gnocchi:

1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
plain flour for forming the gnocchi

For the gnocchi sauce:

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



Marija 14 May 2009 at 7:34 am  

Lovely gnocchi!

And love how you tested the ricotta ;)

Audax Artifex 14 May 2009 at 8:44 am  

Love the way you did your posting. Very clear and concise instructions. Fab pixs and I really like the simple sauce you did. The money shot of the eaten gnocchi is delish.

MAHIMA 14 May 2009 at 9:45 am  

Great job!!!! :) Gnocchi looks great!

Anonymous 14 May 2009 at 6:59 pm  

Like the way your gnocchi turned out!

Janet 15 May 2009 at 12:02 am  

Love your blog. I have you bookmarked and I'm always happy when you have new post.

Valérie 15 May 2009 at 1:16 am  

Great pictures, especially the "gratuitous zoomy macro shot"! Congrats!

DJM 15 May 2009 at 6:43 am  

Very nice! Good looking post and gnocchi.

Christie's Corner 15 May 2009 at 7:28 am  

Lovely photos. Especially the gratuitous macro shot. Mine weren't nearly as photogenic.

jenncuisine 15 May 2009 at 9:55 am  

The gnocchi look perfect! I love the close up shot!

giz 15 May 2009 at 1:05 pm  

great tutorial, job well done!!!

Angela @ A Spoonful of Sugar 16 May 2009 at 1:19 am  

Your gnocchi look wonderful. I love the plated shot!

A_and_N 16 May 2009 at 7:17 am  

Yours are PERFECT. Just the pillows of delight they are supposed to be!

Lauren 17 May 2009 at 9:18 am  

Yum! Your gnocchi look awesome! I love your pictures =D.