RICOTTA GNOCCHI WITH THREE SAUCES – TRIS DI GNOCCHI DI RICOTTA

What can I say?  Ricotta gnocchi is one of my favourite dishes… and for my birthday, I thought I deserved a triple treat!  The classic way to serve ricotta gnocchi is with butter and sage, but I love them with lots of different sauces.  Have I mentioned that gorgonzola is my favourite cheese?  So, I had to make them with a gorgonzola sauce!  Lately I have been experimenting a lot, so the orange cream sauce was a new discovery and one that has already conquered me and a place of honour in my recipe book!  So, happy birthday to me and you guys enjoy!

Ingredients for 4 persons:

For the butter and sage sauce
50 gms butter
5-6 sage leaves, crushed

For the gorgonzola and pistachios sauce
50 gms gorgonzola
100 ml cream
8 pistachios, roughly crushed

For the orange cream sauce
1 orange (juice and zest)
30 gms butter
100 ml cream
1 pinch of salt

Finely grated Parmigiano Reggiano or Grana Padano and ground pepper to serve.

Prepare the ricotta gnocchi as per the instructions in the Techniques page of this site, keep them aside and prepare the 3 sauces.

Butter and sage sauce:

Brown the butter with the sage leaves in a frying pan on low to medium heat.

As soon as the gnocchi start floating, they are ready.  Remove them with a slotted spoon, put them in the pan with the browned butter and sage and mix well on low fire.

Serve with a sprinkle of grated Parmigiano Reggiano and ground pepper.

Gorgonzola and pistachios sauce:

Put the cream and the roughly chopped gorgonzola in a frying pan and let the cheese melt on a very low fire.

In the meantime, roughly crush the pistachios.

As soon as the gnocchi start floating, they are ready.  Remove them with a slotted spoon, put them in the pan with the gorgonzola sauce and mix well on low fire.

Serve with the crushed pistachios, a sprinkle of grated Parmigiano Reggiano and ground pepper on the top.

Orange cream sauce:

Cut a small piece of the orange zest and slice it very thin to use as decoration. Keep it aside.

Grate or scrape the remaining zest from the orange.  Juice the orange and keep it aside. Put the butter in frying pan together with the scraped orange zest.

Let it melt on a low fire.  Then add the orange juice and let the sauce thicken.

Now add the cream and thicken the sauce again.  Add a pinch of salt.

As soon as the gnocchi start floating, they are ready.  Remove them with a slotted spoon, put them in the pan with the orange cream and mix well on low fire.

Serve with the sliced orange zests on the top and, if you like, some Parmigiano Reggiano.

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