1/2cupfinely grated Parmesanplus extra reserved for garnish
1teaspoonlemon zestplus extra reserved for garnish
¼teaspoonnutmeg
1/2teaspoonsalt
3/4cupto 1 flour
2tablespoonsbutter
1tablespoonolive oil
1teaspoonminced red jalapenoplus extra reserved for garnish, or red pepper flakes
Italian parsleychopped, for garnish
Instructions
Set a strainer line with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)
In a large bowl, mix the strained ricotta, egg, cheese, nutmeg, lemon zest and 3/4 cup of the flour until all ingredients are incorporated. Check the dough by rolling a bit in your hand. If it clings to your fingers, incorporate more flour one tablespoon at a time until you reach a tacky but workable consistency. Refrigerate for 30 minutes.
Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.
Cut the log into 3/4" pieces. I like to use a bench scraper for this job. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.
Transfer the gnocchi to a baking sheet lined with parchment paper or a Silpat. Repeat rolling process with the remaining dough.
Bring a large pot of salted water to a boil. Add half of the gnocchi and gently stir to be sure that they don’t stick together. Once they float to the surface, let them cook for an additional 1 minute. Remove the gnocchi with a slotted spoon and transfer to a bowl ice water to stop the cooking process. Repeat this process with the remaining gnocchi.
While the gnocchi are cooking, heat the olive oil and butter in a large skillet over medium-high heat. Let the butter brown slightly and then add your drained gnocchi in a single layer (you may need to do this in a couple batches). Fry on one side for 2 minutes, then flip and add chili. Fry for an additional 1-2 minutes.
Serve sprinkled with parmesan, parsley, lemon zest, and additional red pepper (if desired).