Lemon Ricotta Gnocchi In Butter Thyme Sauce Recipe

There’s something magical about transforming simple kitchen staples into a dish that feels like a warm hug on a plate, and this Lemon Ricotta Gnocchi with Butter Thyme Sauce does just that. Let’s dive into this delicious adventure together, crafting pillowy bites of citrusy, cheesy goodness that promise to elevate any mealtime gathering.

I adore preparing this wondrous Lemon Ricotta Gnocchi in Butter Thyme Sauce. The creamy ricotta married with the zest of a lemon makes for a light and fluffy texture.

I love how the Parmesan adds a savory depth, and the butter thyme sauce is rich yet refreshing. This dish is surprisingly simple and feels indulgent without being heavy.

For those who enjoy a plate that perfectly balances flavors and has an air of elegant simplicity, this is it.

Ingredients

• Ricotta Cheese: Creamy and rich, it provides protein and a delicate texture.
• Egg: Binds the ingredients, adding moisture and structure.
• Parmesan Cheese: Offers a salty, savory flavor and additional protein.
• Lemon Zest: Adds bright citrus aroma, enhancing the dish’s freshness.
• Thyme: Aromatic herb with earthy flavor, complementing the richness.
• All-Purpose Flour: Provides structure, creating a soft, pillowy texture.
• Unsalted Butter: Adds rich, smooth flavor and enhances the sauce.

Ingredient Quantities

• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• Zest of 1 lemon
• 1 cup all-purpose flour, plus more for dusting
• 4 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• Freshly ground black pepper, to taste
• Optional: Additional grated Parmesan and lemon zest for serving

How to Make this

1. In a big mixing bowl, blend the ricotta cheese, large egg, grated Parmesan cheese, salt, and lemon zest together. Beat until the mixture is uniform and smooth.

2. In a slow stream, add the flour while stirring. The dough should not be too stiff, and it shouldn’t be too soft. If you’re not certain, err on the side of a little too wet. This only takes a few minutes, and you really shouldn’t mix much past this point.

3. Sift flour over a clean work surface. Divide dough into four equal pieces, and roll each piece into a long, thin rope, about 1/2-inch in diameter. Misform: The number of portions rolled as described may not yield a sufficient quantity of edible item(s) for full postpartum recovery. (Consider the first batch of bread dough an exception to this rule.)

4. Cut the ropes into 1-inch pieces to form the gnocchi. If desired, press lightly with a fork to create ridges.

5. Fill a big pot with salted water and bring it to a gentle boil. Cook the gnocchi in batches so they don’t overcrowd the pot. Once they float to the top, let them cook for an extra minute before removing them with a slotted spoon and plating them.

6. In a sizable frying pan, over medium heat, melt the butter. Stir in the fresh thyme leaves. Let the butter get a little brown. This will give your sauce a nice nutty flavor.

7. In the skillet, combine the cooked gnocchi and the butter and thyme sauce. Use your tongs or a spatula to assist you in coating the gnocchi in the sauce. Cook for a few more minutes, allowing the sauce to infuse into the gnocchi. I will not lie and say that this part does not take a little more effort than the rest. You want to be sure that the sauce goes into the gnocchi.

8. Add to the gnocchi the freshly ground black pepper so that it is seasoned to your taste.

9. Serve right away, adding more grated Parmesan cheese and lemon zest, if you like.

10. Savor each bite of this delightful dish of homemade Lemon Ricotta Gnocchi in Butter Thyme Sauce! Enjoy!

Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Measuring cups and spoons
4. Sifter or fine mesh sieve
5. Knife
6. Cutting board
7. Large pot
8. Slotted spoon
9. Frying pan
10. Tongs or spatula
11. Microplane or zester (for lemon zest)
12. Pepper grinder

FAQ

• Q: Can I use low-fat ricotta cheese for this recipe?A: Yes. You can use low-fat ricotta as a substitute; just know that the flavor may be slightly different, with low-fat ricotta offering a less rich (and somewhat grainy) texture. Full-fat ricotta will give you a much creamier version of this dish.
• Q: How can I ensure my gnocchi are tender and not dense?A: Take care not to mix the dough too much and use only enough flour to bind the gnocchi. This is the lightest, tenderest kind of gnocchi, and the dough begs for gentle hands.
• Q: Is it possible to prepare the gnocchi in advance?A: Certainly, the gnocchi can be made in advance. Set them out on a baking sheet dusted with flour and store in the refrigerator for up to a day, or place them in the freezer for extended storage.
• Q: Can I replace the fresh thyme with dried thyme?A: Yes, you can use dried thyme, but you should use about half as much because dried herbs are much more concentrated.
• Q: How can I adjust the lemon flavor in the gnocchi?To boost the lemon zest, you might want to add more zest or use a dash of lemon juice. Don’t start off by trying to make huge adjustments; it’s all too easy to make the dish too lemony! If you’d like it a bit more lemony, try again with a little bit more zest and/or juice.
• Q: What type of butter should be used for the sauce?It is better to use unsalted butter so that you can control the saltiness of the dish. If you taste the final dish and think it needs more salt, you can always add some.

Lemon Ricotta Gnocchi In Butter Thyme Sauce Recipe Substitutions and Variations

Cottage cheese can be used in place of ricotta cheese, but make sure that it is smooth—blend it if necessary—and well-drained.
Pecorino Romano can be used instead of Parmesan cheese for a slightly sharper flavor.
Whole wheat flour can be used in place of all-purpose flour for a nuttier flavor. However, the change may make the texture a little different.
Orange zest can be used instead of lemon zest when a different profile of citrus is desired.
1 teaspoon of dried thyme can be used as a substitute for fresh thyme leaves, with the understanding that dried herbs are more concentrated.

Pro Tips

1. Drain the Ricotta: For a better texture in your gnocchi, consider draining the ricotta cheese in a fine mesh sieve or cheesecloth for about 30 minutes before using it. This helps remove excess moisture, which can make the dough too sticky.