miso lemon gnocchi with whipped ricotta
There’s something about fusing miso with Italian cuisine that gets my gears turning, man.
Continuing with simplicity today. Last night I made the best hummus of my life (which I’ll share here soon enough) and served it alongside a spread of whatever random vegetables and components I found in my fridge. Mezze is one great way to dish out variety without too much slaving in the ole kitch. I often make quick crudite platters when I’m pressed for time, inspiration, or just simply overwhelmed with life and the massive loads of junk in my larders.
I’ve honestly felt that way lately: overwhelmed. My school application due date and Big Sur fall on the same day, and I didn’t make that association until my therapy session Monday. These next week is quite full but much of the brainspace is in some brand of anticipation and less in action. For instance, I’m forming my packing list now but can’t really do much about it until closer to our departure. I’m in limbo with my school application since I’m awaiting one more letter of recommendation. I obviously can’t race until approximately 6:30 am on the 24th.
The significance of the several finalties, I think, are catching up to me, and my mind is teetering between burnout and excitement. I’m entirely ready to be done marathon training for a good long time, and just want to know if progress in a career is forthcoming or if I once again need to reroute. I do think some measure of exhaustion threw me against the wall. I wake up rather blah about most of the day’s events. Usually I snap out of it once I’ve accomplished one checkbox on my to-do list, but I still get trapped in a mental washing machine and fall victim to narratives that aren’t especially productive.
So, we’re sticking to good, easy meals on FMG. Comfort that’s healthy, tasty, and quick. Back to the roots. Cooking doesn’t need to be complicated, and when life pummels you with too much at once, the last thing you need is to slump on your couch with a pillow over your face groaning about not wanting to make dinner. Miso Lemon Gnocchi with Whipped Ricotta is an enjoyable dish to create. You’ll feel sort of like a magician. One pan, a few ingredients, and suddenly there’s food. Zing!
It’s Not “G-nochy” Damn It
I’m pretty sure my sister pronounces it that way just to piss me off.
Anywhoozles. The keys to this tasty gnocchi skillet: lots of garlic, lemon zest, and a good hit of butter. I add broccoli into the mix for a bright pop of green and the nutritious fiber the veggie affords.
Start with the broc. Toss in a heated skillet with oil until softened, then stir in some butter, garlic, lemon zest, dried basil, and red pepper flakes. Move off to the side.
Next up, the gnocchi and its simple sauce accompaniment. More butter, miso paste (I use yellow, white works too), and a splash of white wine to create a simple pan sauce.
Toast the gnocchis in the sauce for a few minutes before flipping the pillows to and fro with more minced garlic and some fresh basil. Be sure to sprinkle in some salt and pepper as well.
Whippidy Doo Dah
I love any excuse to make whipped ricotta, and since this is an Italian-esque recipe, we’re gonna make some whipped ricotta. Sound good?
No frills about these directions. Simply blitz the ricotta in the food processor until very smooth and creamy.
Dollop as much as you want on your plate or bowl and pile the gnocchi and broccoli on top. Grate some fresh parmesan and sprinkle some extra basil if you’d like.
If you’re in a bit of a whirlpool lately with the seemingly endless tasks and meanderings of life, I’m with you. I try to remember that phases like this are never permanent, and eventually once those deadlines pass or extraneities are taken care of, life can fade back into a gentle normalcy. Waves, life is, an upward undulate sometimes and a violent crash others. Do well to take care of yourself, and the tide will recede. Promise.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A couple more gnocchi suppers to try!
Healthy Italian Pesto Gnocchi Soup
Pumpkin Gnocchi with Herby Brown Butter Mushrooms
miso lemon gnocchi with whipped ricotta
Ingredients
- 3 cups broccoli, chopped
- 5 tbsp butter
- 2 tsp lemon zest
- 1/2 tsp dried basil
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes, or to taste
- 3 tbsp yellow miso paste
- 1/4 cup dry white wine
- 1 lb fresh gnocchi
- 1/4 cup fresh basil, chopped, plus more for serving
- 1 container whole milk ricotta
- fresh parmesan for serving
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss the broccoli in the skillet with a pinch of salt and pepper. Cook 4-5 minutes until bright green and tender. Add the 1 tablespoon of butter, lemon zest, dried basil, 2 cloves of garlic, and red pepper flakes. Toss for 1-2 minutes until fragrant. Move the broccoli to a plate.
- Melt the remaining 4 tablespoons of butter in the same skillet. Swirl in the miso paste until reasonably incorporated, then add the wine. Simmer for 2-3 minutes, stirring, until the wine reduces and the miso is dissolved.
- Dump in the gnocchi and toast for 4-5 minutes until golden. Add the remaining 4 cloves of garlic and the fresh basil. Toss with the gnocchi.
- Pour the ricotta into a food processor and whip until very smooth and creamy, about 1 minute. Serve the gnocchi and broccoli over a pillow of ricotta along with additional fresh basil and grated parmesan cheese, as desired.
