Sarah’s Lemon Ricotta Gnocchi and Lemon Meringue Pie

I met this Lemon challenge with one successful recipe and the other… well not so successful, I thought I would still post it though as a warning. I like bad news first so lets start with the not so successful one.


Martha Stewart’s Lemon Meringue pie featuring homemade lemon curd

Here is why it didn’t work, Lemon curd wasn’t very lemony. The whole pie turned out to be a sugar bomb with a hint of lemon at the end. While it was very pretty, not very tart and lemony…

  • 1 cup cold water
  • 1/4 cup cornstartch
  • 8 large eggs, whites only
  • 2/3 cups sugar
  • 1/4 teaspoon coarse salt

Directions

  1. Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
  2. Prepare Lemon Curd through step 1.
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Directions

  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)

  1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
  2. Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

This recipe was extremely tasty… Not Martha Stewart tho:) Foudn on the interwebs as well, they sol me when they used the description “Does it taste like a beautiful Italian’s luscious lips?” I was sold.

Pan-Fried Lemon-Ricotta Gnocchi

1 cup whole milk ricotta
1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
3/4 cup all purpose flour, sifted + more for dusting
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced chilli (or red pepper flakes) – adjust chilli based on your tastes
2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
1 tablespoon olive oil

(I also used kale and tomatoes in this)

1. Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta – you may have to use more flour, as there is more water content in skim ricotta.

2. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use your wooden doobie-bopper or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.

3. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test – do you taste flour? Not done yet. Does it taste like a beautiful Italian’s luscious lips? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.

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