Serves: 6-8 people
Shopping List
Gnocchi
- 1½ cups ricotta cheese
- 1 cup flour
- 1 egg
- 1 tbsp. melted butter
- 1 zest from a lemon
- ½ stick unsalted butter
- grated parmesan cheese
Sauced
- 1 cup white wine
- ¼ cup sun dried tomatoes, packed in oil
- ½ cup cold butter, cut into pieces
- 2 tbsp. capers
- 2 tbsp. lemon juice
- ½ cup fresh parsley
Instructions
- In a mixing bowl combine the flour cheese, egg, butter, lemon zest and a dash of salt until it forms a dough. Cover with plastic wrap and let rest for 15 minutes. When dough has rested, roll out into rope shapes then cut into 1 inch pieces.
- Add the wine to a large saucepan and cook over medium heat for 3-4 minutes. Stir in the capers and lemon juice and add the butter a little at a time until it is incorporated. Add the parsley and sun dried tomatoes and reduce the sauce to the lowest setting while you cook the gnocchi.
- To cook the gnocchi, bring 4 quarts of water to a boil and add a palmful of salt. When the gnocchi float to the top, cook for 1 more minute then drain and add to the saucepan.