Ricotta Gnocchi with Eggplant and Peppers

Cook Time:

1 hr 30 mins

Total Time:

3 hrs 30 mins

Servings:

This ricotta gnocchi from 2019 Best New Chef Misti Norris of Petra and the Beast in Dallas is first gently cooked in a water bath, then sliced, and then, right before serving, seared to achieve a crispy-on-the-outside, custardy-on-the-inside texture. The gnocchi are accompanied by roasted eggplant sauce, vinegar-spiked eggplant and peppers, and a creamy, dreamy Parmesan mousse. All of the dish components can be made ahead and assembled at the last minute, making this dish dinner party gold.

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Ingredients

Garlic Oil

1 cup extra-virgin olive oil
1 small (2-ounce) garlic head, separated into cloves and peeled

Gnocchi

3 cups ricotta cheese (about 24 ounces)
3 large eggs, lightly beaten
3 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon kosher salt, plus more to taste
1 teaspoon ground coriander
1 1/2 cups all-purpose flour (about 6 3/8 ounces)
2/3 cup plus 2 tablespoons Garlic Oil, divided

Roasted Eggplant Sauce

1 large (12-ounce) Japanese eggplant
1 small garlic clove, thinly sliced (about 1 teaspoon)
1 1/2 tablespoons honey
3/4 teaspoon kosher salt
2/3 cup grapeseed oil

Sautéed Eggplant

5 tablespoons extra-virgin olive oil
1 medium (1-pound) eggplant, cut into 1/2-inch dice
Kosher salt and freshly ground pepper

Parmesan Mousse

2 cups heavy cream
2 1/2 ounces Parmigiano-Reggiano cheese, finely grated (about 1 cup)
1/4 teaspoon kosher salt

Additional ingredients

1/2 cup mixed pickled peppers
Fresh basil leaves

Directions

Make the garlic oil

Place oil and garlic cloves in a small saucepan over low; cook, undisturbed, until garlic is sizzling vigorously, about 7 minutes. Continue to cook, undisturbed, until garlic is tender when pierced with a paring knife, about 5 minutes. Remove from heat; let cool 20 minutes. Remove garlic cloves, and reserve for another use. Set garlic oil aside.

Make the roasted eggplant sauce

Preheat oven to 350°F. Tightly wrap eggplant in aluminum foil. Bake in preheated oven directly on middle oven rack until tender, about 1 hour and 30 minutes. Unwrap foil, and let cool 10 minutes. Peel and discard skin. Transfer eggplant to a food processor; add garlic, honey, and salt. Process until smooth, about 15 seconds. With processor running, pour oil through food chute, processing until mixture is blended and creamy, about 15 seconds. Refrigerate until ready to use, up to 3 days.

Make the sautéed eggplant

Heat olive oil in a large skillet over moderately high heat until shimmering. Add eggplant and cook, tossing occasionally, until tender and golden, about 10 minutes. Season with salt and pepper and serve.

Make the Parmesan mousse

Heat cream to just below a boil in a large saucepan over high heat. Reduce heat to low. Simmer, stirring often, until reduced by 1/2 cup, about 20 minutes. During last 3 minutes of cooking, whisk in cheese and salt until completely melted and smooth. Transfer mixture to a heatproof bowl, and refrigerate until thickened and cool, about 1 hour. Transfer to a piping bag when ready to use.

Make the gnocchi

Preheat oven to 350°F. Line bottom and sides of an 8-inch square baking dish with plastic wrap, allowing 3 inches to extend over all sides; set aside. Whisk together ricotta, eggs, Parmigiano-Reggiano, salt, and coriander in a large bowl until thoroughly blended and smooth. Add flour in 2 batches, stirring just until combined after each addition. Stir in 2 tablespoons garlic oil. Spread ricotta mixture in prepared square baking dish; fold plastic wrap sides over ricotta mixture, covering loosely. Cover dish tightly with aluminum foil, and place in a 13- x 9-inch baking dish. Add water to a depth of 1 1/4 inches in the rectangular baking dish.
Bake in preheated oven until slightly firm, 1 hour to 1 hour and 15 minutes. Remove baking dish from water bath; refrigerate, uncovered, until warm, about 1 hour. Cut gnocchi into 1-inch strips; cut or tear strips into irregular 1-inch pieces.
Line a rimmed baking sheet with paper towels. Heat remaining 2/3 cup garlic oil in a 12-inch skillet over medium-high until hot. Reduce heat to medium. Working in 3 batches, place gnocchi in skillet, and cook, turning often with a small offset spatula, until golden brown all over, 6 to 8 minutes per batch. Transfer gnocchi to prepared baking sheet, and season with salt to taste.
To serve, spoon about 1/4 cup roasted eggplant sauce in a circle on each of 4 plates; top evenly with gnocchi. Spoon sautéed eggplant evenly over gnocchi. Pipe small dollops of Parmesan mousse on each serving, and top evenly with pickled peppers. Garnish with basil leaves.