Goat-milk ricotta is drier and denser than cow’s milk ricotta, and its pungent tangy flavor mixes well with the walnut butter sauce. Goat-milk ricotta is not always readily available; for similar results, mix fresh goat cheese with cow’s milk ricotta.
Watch the Fine Cooking Culinary School Video Series , where the authors show you how to make this dish, as well as eight other handmade pastas.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Bring 6 quarts salted water to a boil. Drop the gnocchi into the boiling water and cook until they rise to the surface, 1 to 2 minutes. Remove with a spider or slotted spoon. Reserve 1/4 cup of pasta water.
Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water and season to taste with salt and pepper.
Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, and serve.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?