This post is sponsored by Pete and Gerry’s Organic Eggs.
Pasta in the summer is about as easy as possible, but I like to take it one step more and make light ricotta gnocchi. The balance of rich gnocchi with vegetables like fresh sweet corn is a filling and delicious summer meal.
Given my love of dumplings, it’s no surprise that I have a soft spot for gnocchi. The light, pillowy texture holds when paired with sauces and vegetables. It’s a great recipe to make if you’re not ready to dive in fully to making homemade pasta.
Gnocchi types are prolific, even in the many regions of Northern Italy where gnocchi originated. I love a good potato, beet, or even sweet potato version, but I often find myself going back to ricotta gnocchi. This is especially true if I’m using a variety of flour that I want to have a presence, like in the case of the rye in this recipe.
Don’t have rye flour? That’s okay. This recipe can easily be made using all-purpose, wheat (I’d recommend white wheat), or one of my favorites, Einkorn.
Pete and Gerry’s Organic Eggs
The eggs in this recipe are essential, both in the gnocchi and in the topping. Using an egg on top of the pasta helps reduce the need for an overly hearty sauce. The butter starts the work, but the egg yolk brings everything together.
I like using Pete and Gerry’s Organic Eggs because they invest in the small family farms they work with to ensure both hen health and land health. Their eggs are Certified Humane® Free Range, which means their high standards are backed by a third-party certification.
While this ricotta gnocchi with sweet corn might be my favorite version, you can easily make this dish year-round. Beyond sweet corn, in the summer, I’d recommend fresh cherry tomatoes or sweet peppers. During the colder months, roasted squash or sweet potatoes. And in spring, swap out the sweet corn for peas or asparagus.
Depending on what vegetable you use, I’d recommend swapping the herbs as well. For tomatoes, add fresh basil at the very end. The rosemary works well with the winter vegetables, and for spring, try dill or even a bit of tarragon.Print
8 ounces whole milk ricotta
1/2 cup rye flour (finely ground, if possible)
1/3 cup grated Parmesan cheese (see note)
1 large Pete and Gerry’s Organic Egg, yolk only
½ teaspoon sea salt
4 tablespoons unsalted butter, divided
2 garlic cloves, minced
1 ear of sweet corn
1 tablespoon minced fresh rosemary
1/2 teaspoon sea salt
Black pepper, for serving
- Line a strainer with a coffee filter or cheesecloth. Place the ricotta in the strainer and let sit for 30 minutes. The brand of ricotta I use doesn’t have a lot of moisture, so I often reduce this time to 15 minutes. If you find your ricotta has a high-liquid amount, wrap in the cheesecloth/coffee filter, then press down on the ricotta to help extract more liquid if it still seems to have a high amount of liquid after 30 minutes.
- Place the flour in a bowl along with the strained ricotta, parmesan, egg yolk, and salt. Stir to combine and place in the refrigerator for 15 minutes. The mixture should be tacky but not overly wet.
- Bring a pot of salted water to a boil. Divide the dough into 6 pieces. Working with one piece at a time on a well-floured surface, roll into about ½” thick rope, as evenly as you can. With a sharp knife or bench scraper, cut the rope into 1” pieces. You should get about 10 to 12 pieces per rope.
- Place on a floured sheet tray (to prevent sticking) and repeat the process with the remaining pieces. Alternatively, after you cut the gnocchi, use a gnocchi board or fork tines to roll each piece, creating the classic gnocchi look.
- Once ready, work in two batches and cook the gnocchi until they rise to the top and are tender. Transfer to a clean sheet tray and repeat with the second batch.
- Once the gnocchi is cooked, cook the eggs using your desired method.
- Finally, heat a large skillet or braiser over medium heat. Add the butter, melt, and follow with the minced garlic. Cook for a minute, then add the sweet corn, cooking for another two minutes or so, just enough to take the raw-flavor but leaving fresh corn’s texture.
- Stir in the gnocchi, rosemary, and salt, cooking until the gnocchi is hot and everything is well coated in butter. Taste and adjust the salt/rosemary as desired.
- Divide the gnocchi and corn mixture into four bowls and top each with an egg. Top with freshly cracked black pepper before serving.
Keywords: ricotta gnocchi