Gnocchi di Patate con Piselli e Gorgonzola

Gnocchi di Patate con Piselli e Gorgonzola

Recently, it occurred to me that I've profiled not one, but two squash gnocchi dishes in addition to a ricotta gnocchi dish but I had yet to review a more common version of gnocchi: one made with potatoes. It wasn't a complete oversight because I had profiled potato gnocchi on both prior blogs, however there were several forces that had conspired together to bring this dish to fruition.

A couple of weeks ago #SundaySupper paired with OXO to preview the upcoming Thanksgiving holiday. To do so, they held a Google+ hangout where Katie of Ruffles & Truffles and Isabel of Family Foodie demonstrated OXO's new poultry lifter and kitchen twine dispenser; Susan of The Girl in the Little Red Kitchen demonstrated OXO's new potato ricer and Amy of Kimchi Mom demonstrated their new mandoline. OXO also generously donated the demonstrated items to be given away via a drawing and I WAS LUCKY ENOUGH TO HAVE WON! During the hangout, the potato ricer was discussed as a tool for making mashed potatoes for the upcoming Thanksgiving holiday but I thought that it would be perfect for this application. I'm also excited about the mandolin because it has a setting that will julienne vegetables because I've struggled with consistency in the past.

Also, have you seen the show On the Menu which airs on TNT? Contestants are home cooks that are competing to get their original dish sold at that week's featured restaurant chain in addition to a cash prize of $25,000. Well, last week's featured restaurant is Buca di Beppo. This episode was unusual because the restaurant decided to declare two final dishes as winners instead of just one. One was a gnocchi dish, but I was almost yelling at my TV watching its preparation because of some ill-advised technique that was utilized.

Speaking of technique, I employ Chef Anne Burrell's strategy to prepare potato gnocchi. The object of the game, so to speak, is to use as little flour in the gnocchi dough as possible because it's the difference between light and fluffy gnocchi and heavy and dense gnocchi. More on that later.

The Challenge

Demonstrate the proper way to prepare potato gnocchi and to convey my appreciation for winning the giveaway by breaking in the potato ricer.

The Source

I adapted the gnocchi method from pages 105 to 106 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer. Food Network also has her recipe online which can be found here and I also recommend watching Chef Burrell demonstrate the dish on YouTube because she also explains why she instructs you to utilize her method. The sauce is adapted from page 82 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

5 large russet potatoes
2 eggs
3/4 cup grated Parmesan cheese, plus more for garnish
Kosher salt
1 to 3 cups all-purpose flour, as needed
2 tablespoons unsalted butter
1/2 cup heavy cream
1 cup chicken stock
1 ten-ounce box frozen peas, thawed
6 ounces crumbled Gorgonzola cheese

Method

1. Roast your potatoes. Preheat the oven to 375° Fahrenheit. Pierce each potato on all sides with a fork, four to five times total. Place the potatoes on a aluminum foil-lined baking sheet and roast in the oven until they are fork tender, approximately 45 minutes to 1 hour. Once the potatoes have finished, peel the skins from the potatoes and pass them through a potato ricer onto a parchment-lined sheet pan in an even layer. Placed the riced potatoes in the refrigerator to cool completely.

2. Prepare the gnocchi dough. Beat the eggs together with 3/4 cup parmesan cheese and 1 pinch kosher salt, then pour over the cooled riced potatoes. Cover the potatoes and egg mixture with 1 cup flour, then bring the mixture together with your hands. Continue to knead the dough, adding more flour as necessary until the dough is a homogeneous mixture and tacky, but still moist.

4. Cut the dough into individual gnocchi. Roll the dough into the shape of a log on a cutting board, then cut the log crosswise into 1 inch sections. Roll each section into the shape of a rope approximately 3/4-inch thick. Slice the ropes crosswise again into 1/2-inch pieces onto a sheet pan dusted heavily with flour in a single layer. This dish can be made ahead up to this point, because the gnocchi need to be cooked or frozen immediately. If you're freezing the gnocchi, do so on the sheet pan first, then once they're frozen transfer them to a resealable plastic bag.

5. Boil the gnocchi, prepare the sauce and finish the dish. Bring a large pot of salted water to a boil. While waiting for the water to boil, melt the butter in a large skillet over medium-high heat. Add the cream and chicken stock and bring to a simmer, then add the peas. Continue to reduce the sauce for an additional 5 minutes, then add the Gorgonzola. Stir until thickened, then keep warm over low heat while the gnocchi cooks. Once the water reaches a boil, add the gnocchi. Continue to boil them once they float to the top until they swell, an additional minute or two. Remove the gnocchi with a spider, toss with the sauce, serve in warmed bowls and garnish with additional Parmesan cheese.

Successful?

During the On the Menu episode, I cringed when I saw the contestant use a microwave oven to cook her potatoes before ricing them. I hope I do not sound too pretentious when I note here that I've never found radiation to be very tasty. Chef Bastianich also has a potato gnocchi recipe in her book I referenced above on page 81 but I was surprised to find that she boils her potatoes before ricing them. I have been told that using wet heat to soften potatoes will ultimately lead to heavier gnocchi because the dough will absorb more flour which is the reason why I like Chef Burrell's version of roasting them, ricing them while they're hot then making the dough when they're cold.

The potato ricer performed well, but I recommend cutting your vegetables into small sizes before passing them through because the ricer is difficult to operate with large pieces. I also recommend filling the chamber up only half way for optimum performance. Ultimately, it's much easier to use than the food mill I have which I used prior to owning the ricer.

The dish itself was a success, with Mrs. Stuntman requesting I prepare it again. I wasn't very surprised by this because I saw many versions of this flavor pairing online which is probably why Chef Bastianich included it in her cookbook too.

Light Stunt: Penne alla Vodka

Penne alla Vodka

I would categorize Mrs. Stuntman and I as infrequent drinkers. We might have a glass of wine with dinner if we're having friends over for dinner or on a special occasion such as anniversaries or birthdays but that's about it. I might drink a beer twice per year, maybe? I don't have any medical or moral objections to it. I just don't crave it very often. I do buy a lot of wine but it's the cheap stuff I use for cooking.

It is for this reason that I was curious when found an open, half-empty bottle of vodka recently when I was cleaning the kitchen. I vaguely remember using it in a dish but I couldn't tell you when or from what dish. Not wanting to waste food, I went looking for dishes that highlighted the ingredient and zeroed in on a pasta favorite.

The Source

This dish was prepared by Chef Mario Batali on The Chew.

Ingredients

Kosher salt
1 pound dried penne
6 ounces bacon, cut into batons
2 cloves garlic, minced
1 6-ounce can tomato paste
1/4 cup vodka
1/2 cup heavy cream
1 pinch nutmeg
Freshly grated Parmesan and chopped Italian parsley (for garnish)

Method

1. Boil the pasta: Bring a large pot of well-salted water to a boil over high heat. Add the penne and continue to boil for two minutes less than the box instructs. Reserve 1 cup of pasta water, then drain and set aside if the sauce isn't finished yet.

2. Prepare the sauce: While the pasta boils, render the bacon in a large sauté pan over medium heat until slightly crisp, approximately 7 to 10 minutes.

Add in the garlic and tomato paste and cook until the tomato paste turns a darker color and the garlic is fragrant.

Add the vodka to deglaze and stir to blend the flavors. Then add the heavy cream and nutmeg and simmer for a minute or two. Add in the cooked penne and toss to coat, using the reserved pasta water to adjust the sauce and season with salt, if necessary. Serve in warmed bowls garnished with grated Parm and parsley.

Presenting: Ravioli di Ricotta con Burro Bruno e Salvia

Ravioli di Ricotta con Burro Bruno e Salvia

I might have fibbed a little when I published my #WeekdaySupper dish. I noted that the ingredients used to compose it are ones that should be already on hand. Well, I must admit, I had to purchase the ricotta specifically for the dish. When I went to do so, the smallest container I could find was about 2 cups so I had a lot leftover. I didn't want the extra ricotta to go to waste so I used it for ravioli filling.

The Challenge

Practice my photography and plating.

The Source

I used the pasta dough from page 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer; the filling from epicurious and the sauce from page 20 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

For the filling:
1 pound fresh ricotta, drained if wet
Pinch of freshly grated nutmeg
1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 large egg
Kosher salt and freshly ground black pepper

For the pasta dough:
3 3/4 cups all-purpose flour, plus more for dusting
4 large eggs
1 egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water
kosher salt

For the sauce:
1 stick unsalted butter
12 to 14 sage leaves, chopped plus more for garnish
Kosher salt and freshly ground black pepper

Method

1. Prepare the filling. Combine the first five ingredients in a large bowl, then season with salt and pepper. Cover and set aside in the refrigerator until the pasta dough has been rolled.

2. Prepare the pasta dough. Use the pasta dough ingredients and steps 1 and 2 of my other ravioli dish.

3. Make the ravioli. If you have a ravioli mold, use it according to the manufacturer's instructions. If you don't, follow step 4 in this dish.

4. Cook the dish. Bring a large pot of well-salted water to a boil over high heat. Combine the butter and sage in a large sauté pan over medium heat. Melt the butter and continue to cook until it turns brown and gives off a nutty aroma. Season with salt and pepper to taste. Drop the ravioli in the boiling water and once they float to the surface, remove with a slotted spoon and add to the butter sauce until combined. Plate the ravioli in warmed bowls, spoon some sauce over and garnish with grated parmesan.

Successful?

I've learned through experience that the key to a good brown butter sauce is to season it well. My daughter is rather picky and she even enjoyed it. One other note I'd like to make is that I have been able to resolve my issues with the ravioli mold that I had earlier in the year. I discovered that the pasta dough I used previously was too dry and needed more wet ingredients.

Spaghetti Ubriachi for a Thanksgiving #WeekdaySupper

Spaghetti Ubriachi

Earlier this year, the team at Sunday Supper Movement expanded their reach by introducing #WeekdaySupper. The concept is very similar to my Light Stunt series: quick and easy meals that can be prepared after returning home from a long day at the office. A different member of the Movement publishes a dish each weekday, Monday through Friday.

The Challenge

There are several motivations for this dish. First, I wanted to update a similar dish I profiled in the summer of 2012 with an easier method. Second, these ingredients are staples and it wouldn't be a stretch to already have them on hand especially this week. Third, this is a good way to use leftover wine and finally, I recently accepted the position of moderator within the Sunday Supper team, but hadn't participated in a Weekday event and needed to so I could advise other members, should the need arise.

The Source

Adapted from page 80 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

2 quarts water
1 750-mililiter bottle red wine
1 teaspoon sugar
Kosher salt, as needed
1 pound dried spaghetti (Do not use fresh pasta)
1/2 pound pancetta, diced (I substituted bacon)
2 tablespoons unsalted butter
1/2 cup ricotta cheese
1/2 cup shelled walnuts, chopped
Freshly grated parmesan, for garnish
Fresh Italian parsley, chopped for garnish

Method

1. Combine the water, sugar, salt and wine in a large stockpot and bring to a boil over high heat. Drop the pasta and cook until just shy of al dente (normally about 2 to 3 minutes less than the package instructions). Reserve 1/2 cup of the cooking liquid then drain in a colander and set aside.

2. In a large skillet, melt the butter over medium heat, then add the pancetta to render it's fat. Add the reserved spaghetti with the reserved boiling fluid, 1 tablespoon at a time until the fluid has been absorbed and the pasta is al dente. Remove from heat, then toss with the ricotta and walnuts. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

I probably should point out that spaghetti ubriachi is Italian for drunken spaghetti. Yes, this dish was well balanced in flavor, but then again, it's difficult to screw up wine, cheese, pasta and bacon.

Oh, and please don't forget to check out this week's other WeekdaySupper participants:

• Monday, November 25th: Ham & Cheese Calzones by The Foodie Army Wife
• Wednesday, November 27th: Chicken Chile Verde Quesadillas by La Cocina de Leslie
• Thursday, November 28th: Roast Beef Rice Noodle Salad by Magnolia Days
• Friday, November 29th: Slow Cooker Teriyaki Turkey by Foxes Love Lemons

Light Stunt: Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

One of my goals in 2013 will be to start a monthly series where I publish a dish suitable for weeknight dinners: quick but flavorful. (Think Rachael Ray, only not as easy on the eyes but better food) I'll call it Light Stunts.

To kick off this series, my original plan for this dish was to film me preparing it during halftime of the NFC Divisional playoff game this upcoming Saturday, which is a span of 12 minutes. I was going to start halftime with my salted pasta water at a rolling boil and a completed mise en place, with the challenge to serve the dish by the start of the third quarter. This was going to be a dry run, so I didn't take pictures along the way.

I saw this dish in Michael Chiarello's Casual Cooking, and again in America's Test Kitchen Family Cookbook Third Edition. So when I was thumbing through Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianicn Manuali, it finally sunk in that this dish is a staple in Italy, but why hadn't this dish become more familiar to Americans?

The Challenge

Successfully complete a dish from start to finish during halftime of an NFL game.

The Source

Adapted from page 52 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

Kosher salt, to taste
1 pound spaghetti
5 tablespoons extra-virgin olive oil
10 cloves garlic, peeled and sliced
1/2 teaspoon red pepper flakes
1/2 cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano

Method

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring frequently until the pasta is tender but still very firm, about 6 minutes.

2. While the pasta is boiling, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until pale golden, about 2 minutes. Remove from heat and add the red pepper flakes. Add about 1 1/2 cups boiling pasta water into the sauce, then the parsley, remaining olive oil and salt to taste. Bring the mixture to a boil.

3. When the pasta has cooked, drain. Then add to the sauce in the skillet, bringing to a simmer and tossing to coat the pasta with the sauce, cooking for about 1 minute. Remove from heat and toss the pasta with the grated cheese. Taste and add salt and/or red pepper to taste, if necessary. Serve immediately in warmed bowls.

Successful?

As I plated the dish, I noticed my stopwatch. I had started once I dropped my pasta in the water and started to heat my olive oil in my skillet which reported approximately 19 minutes. From this standpoint, I was not successful. However, my mise en place took ten minutes to complete so it would be perfect for a weeknight because it can be easily prepared within an hour.

As I sautéed my garlic, Mrs. Stuntman came into the kitchen asking what smelled so good. We were pleasantly surprised because the simple preparation of the dish yielded incredible flavor. This leads me back to my original question: Why aren't American's more familiar with this dish?

Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara

Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara

Within my first month of food blogging I went looking for a chicken parmesan recipe after I saw an advertisement while I was channel surfing one evening. I don't remember what the ad was trying to sell, but I remember it noting chicken parmesan. I ate the dish a few times during my trip to the Philippines to meet my wife's family and I immediately wanted to replicate the dish. I found a recipe from Pam of For the Love of Cooking that used a marinara sauce from scratch, but it required some equipment I didn't have at the time (an immersion blender and a Dutch oven), so I used store bought sauce.

With time, these issues have resolved themselves so I wanted to return to this recipe, in part, because I felt the original was incomplete without it. This also represented a perfect opportunity to show my appreciation for Kaitlin of I Can Cook That and use an item I won in the giveaway she hosted.

The Challenge

Successfully prepare the second half of a dish I cooked previously.

The Source

I used store-bought ravioli, but the sauce is adapted from For the Love of Cooking.

Ingredients

5-6 tomatoes (fresh from the garden if you can)
1/2 sweet yellow onion, diced into chunks
5-6 cloves of garlic
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of crushed red pepper (or more)
Kosher salt and fresh cracked pepper, to taste
1 28-ounce can of crushed tomatoes
1 teaspoon sugar (optional)
Dried oregano, to taste
fresh basil leaves, chiffonade
Parmesan cheese
1 package Buitoni Spicy Beef & Sausage Ravioli (or any other desired pasta)


Method

1. Preheat the oven to 375° Fahrenheit and heat a large pot of water to a boil. Score the tomatoes by removing the stems, then gently cut an X on the bottom of the tomatoes. Blanch the tomatoes by adding them to the boiling water for 10-15 seconds. Remove from water and immediately put into an ice bath to stop any carryover cooking. Once the tomatoes have cooled, gently peel off the skin.

Scored Tomatoes

Blanching Tomatoes

Shocking Tomatoes in Ice Bath

2. Halve the tomatoes and put on an aluminum foil lined baking sheet. Arrange the onion chunks around the tomatoes. Put the garlic cloves inside the tomato halves so the tomatoes will help prevent the garlic from burning and infuses the tomato with the roasted garlic flavor. Season the tomatoes, garlic and onions with the dried basil, oregano, Kosher salt, and pepper to taste. Drizzle with olive oil and roast for 30 to 40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Do not over cook them because the tomatoes will dry up.

About to be Roasted

3. Remove the roasted tomatoes and onions from the oven and put in a large Dutch Oven with the crushed tomatoes and pureé with an immersion blender. Taste and re-season with sugar (if desired), basil, oregano, salt or pepper, if needed. Cover with a lid and simmer for 2 to 4 hours

Roasted Vegetables about to be Pureéd

Simmering

4. During the last 30 minutes, bring a large pot of well-salted water to a boil. Drop your pasta in the water and cook until 1 minute less than the box suggests, reserving 1 cup pf pasta water. Drain the pasta in a colander and place in a large saute pan over medium low heat. Add spoonfuls of the marinara and toss to coat. Thin out the sauce with the reserved pasta water if necessary. Garnish with parmesan and fresh basil. Serve immediately.

Ravioli Boiling

Successful?

The specific flavor of ravioli was a request by my wife. While I don't think I'd eat this specific ravioli filling again, the extra work with the sauce was definitely worth it, when compared to Michael Chiarello's recipe.

Lastly, I wanted to note here that I normally don't advocate the use of dried herbs but in the case roasting vegetables in step 2, fresh herbs would burn so this is an exception.

Zinfandel Spaghetti with Spicy Broccoli



Zinfandel Spaghetti with Spicy Broccoli

Before I start discussing this dish, I'd first like to thank Donna and Chad of The Slow Roasted Italian for choosing me as the winner of their Fresina's Pasta Company and Italian Specialties Giveaway! If you get a chance, check out Fresina's at their website. You'll see these ingredients used here soon.

I really like this dish because it's visually striking, yet easy enough for a weeknight meal. I've also never seen pasta prepared so creatively. Perhaps this could be a first course for the pesto chicken recipe I profiled last week?

A note of disclosure: This is the dish I referred to in my chicken teriyaki recipe a few months ago. I wanted to go back to correct the mistake I referred to earlier.

The Challenge

Practice my plating and photography skills while correcting a flaw in the cooking instructions.

The Source

This recipe appears on page 104 of Michael Chiarello's Bottega by Michael Chiarello with Ann Krueger Spivack and Claudia Sansone, but I originally found it on Tasting Table. I have used the updated version on Chef Chiarello's own website, NapaStyle here.

Ingredients

1 3/4 pounds broccoli crowns
1 pound spaghetti
1 bottle red wine (750-ml -preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Pecorino cheese

Method

1. Cut broccoli into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.

2. Return cooking liquid to a boil and cook spaghetti, stirring occasionally, for 5 minutes only. (Pasta will not be fully cooked). Reserve one cup of pasta water and drain pasta in colander and return empty pot to stovetop.

3. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (Pasta should be al dente).

4. Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over medium-low heat, tosing the ingredients occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.

5. Pour broccoli into pot with the spaghetti mixture and carefully toss with tongs to combine. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

Successful?

Yes! The broccoli never splattered like my first experience with this dish. I was also skeptical the broccoli would be cooked through, but it was allowed to cook after they were removed from the water.

Spinach and Ricotta Gnocchi with Fontina Fonduta

Spinach and Ricotta Gnocchi with Fontina Fonduta

This is the type of project I imagined when I conceptualized this website, as it's the most ambitious plate of food I've prepared to date.

Last fall, Food Network aired the fourth season of The Next Iron Chef. The season's twist was that all contestants were celebrity chefs in their own right before entering the competition. Two of the contestants were Chef Anne Burrell and Chef Michael Chiarello. Although the two never worked together in a challenge as a team on the show, I would like to think that, if they had, their dish would look something like this.

Keep in mind that this is not something that can be put together at the last minute on a Wednesday evening. This is a weekend project.

The Challenge

Making an ingredient that is often taken for granted and can easily be bought at any local supermarket at home, then taking that ingredient and using it in another recipe.

The Sources

In his book Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher, I found a recipe for homemade ricotta cheese on page 39 which will be used in Chef Burrell's recipe.

Ingredients

1 gallon whole milk
1 quart buttermilk

Method

1. Select a sieve or colander with a wide surface area so the curds will cool quickly. Rinse a large piece of cheesecloth or muslin with cold water, then fold it so that it is 6 or more layers, and arrange it in the sieve or colander placed in the sink.

2. Pour the milk and buttermilk into a large nonreactive saucepan. Place over high heat and heat, stirring the mixture frequently with a rubber spatula and making sure to scrape the whole pan bottom to prevent scorching. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to rise and clump on the surface. As the curds begin to form, gently scrape the bottom of the pan with the spatula to release any stuck curds.

3. When the mixture reaches 175⁰ to 180⁰ Fahrenheit, the curds and whey will separate. The whey looks like cloudy water underneath a mass of thick white curds on the surface. Immediately remove the pan from the heat. Working from the side of the pan, gently ladle the whey into the prepared sieve. Go slowly so as not to break up the curds. Finally, ladle the curds into the sieve.

Lift the sides of the cloth to help the liquid drain. Don't press on the curds. When the draining slows, gather the edges of the cloth, tie into a bag, and hang from the faucet. Drain until the dripping stops, about 15 minutes.

4. Untie the bag and pack the ricotta not used in the gnocchi recipe into airtight containers. Refrigerate and use within one week.

Makes about 4 cups.

Chef Burrell's contribution can be found on page 134-135 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer. There are differences in writing style, as I've quoted the text found in the respective books, for the most part.

Mise En Place

FOR THE GNOCCHI:
2 pounds ricotta cheese
1 10-ounce package frozen spinach, defrosted, water squeezed out and finely chopped
4 large eggs
2 cups freshly grated Parmigiano, plus more for sprinkling
2 or 3 grates fresh nutmeg
Kosher salt
1/4 to 1/2 cup all-purpose flour, plus more as needed
Semolina flour, as needed

FOR THE FONDUTA:
1 pound Fontina cheese, cut into 1-inch squares
2 cups heavy cream
1 cup mascarpone
6 large egg yolks

Method

FOR THE GNOCCHI:
1. Wrap the ricotta in two layers of cheesecloth, secure with string, and put it in a colander set over a bowl in the fridge to drain overnight; the ricotta needs to be really dry.

2. Unwrap the ricotta-the texture should be pretty dry and crumbly-and pass it through a food mill using the attachment with the biggest holes.

In a large bowl, combine the ricotta, spinach, eggs, Parmigiano, and nutmeg and mix well; taste and season with salt if needed. Add 1/4 cup all-purpose flour to the bowl and stir. If the mixture is still very wet, add the remaining flour-you want this to be firm enough to hold its own shape.

3. Dust a baking sheet generously with all-purpose flour. Coat another baking sheet generously with semolina. Fill a disposable pastry bag (or a zip-top bag with one corner cut out) with the ricotta mixture and pipe 1-inch balls onto the flour-lined tray. Shake the tray around to coat the balls in flour, then gently roll each ball around in your hand to smooth it. Put the gnocchi on the semolina-lined tray until you're ready to cook.

All-Purpose Flour Tray

Semolina Flour Tray

FOR THE FONDUTA:
1. In a large bowl, combine the Fontina and cream, cover, and refrigerate overnight.

2. Fill a small saucepan with 1 inch of water and bring to boil, then reduce to a simmer. Put the Fontina and cream in a large heatproof bowl that will sit comfortably on the saucepan without touching the water (a double boiler setup). Whisk the cream frequently until the cheese has melted; then stir in the mascarpone. Beat in the egg yolks one at a time and cook until the mixture has thickened and is hot.Turn off the heat, cover the fonduta with plastic wrap, and reserve in a warm spot.

TO ASSEMBLE THE DISH:
1. Bring a large pot of well-salted water to a boil. Reduce the heat until the water just simmers and carefully add the gnocchi to the water; cook the dumplings until they float and begin to swell.

2. While the gnocchi cook, spoon the fonduta onto individual serving plates, using the back of a spoon to spread it into 4- to 5-inch circles. Using a spider or slotted spoon, carefully remove the gnocchi from the cooking water, blot them on a tea towel (you don't want to make your lovely sauce watery), and arrange five gnocchi on each plate in the sauce. Sprinkle with Parm and serve.

Successful?

I was a little surprised the ricotta could be made from such simple ingredients. Other than a few rookie mistakes, (I forgot to cut the rind off of the fontina before soaking it in the cream overnight. I also under seasoned the gnocchi batter.) I am happy to report that this was one of the most satisfying dishes I've prepared in a long time. It was a very challenging dish to prepare, yet worth the effort.