Ricotta and Fig Stuffed Gnocchi with Balsamic Glaze

Instructions

1. 1

   Boil whole, unpeeled potatoes in a large pot of salted water until fork-tender. This will take about 20-30 minutes. Drain and let cool slightly, then peel while still warm.

   ~30 min
2. 2

   Pass the warm potatoes through a potato ricer or mash them very finely. Spread the mashed potatoes on a clean surface or large bowl and let them cool for at least 15 minutes to allow excess steam to escape.

   ~15 min
3. 3

   On a lightly floured surface, create a well in the center of the cooled mashed potatoes. Add 200g of the all-purpose flour, the eggs, and 1/2 teaspoon of salt. Gradually incorporate the flour into the potatoes using your hands or a bench scraper, until a soft, slightly sticky dough forms. Add more flour, a tablespoon at a time, if necessary, but avoid overworking the dough.

   ~15 min
4. 4

   In a separate bowl, combine the ricotta cheese, fig jam, grated Parmesan cheese, chopped fresh basil, the remaining 50g of flour, and the black pepper. Mix well until everything is thoroughly combined.

   ~5 min
5. 5

   Lightly flour your work surface. Divide the gnocchi dough into 4 portions. Roll each portion into a long rope, about 1.5 cm in diameter. Cut each rope into 2 cm pieces.

   ~10 min
6. 6

   Flatten each gnocchi piece slightly with your thumb. Place a small teaspoon of the ricotta-fig filling in the center of each flattened gnocchi. Carefully fold the dough over the filling and pinch the edges firmly to seal, creating a small, filled dumpling. You can gently roll them to form a more uniform shape if desired. Place the filled gnocchi on a parchment-lined baking sheet.

   ~20 min
7. 7

   Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot. Cook for 2-3 minutes, or until the gnocchi float to the surface.

   ~5 min
8. 8

   While the gnocchi are cooking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon. This will take about 5-8 minutes.

   ~10 min
9. 9

   Using a slotted spoon, remove the cooked gnocchi from the boiling water and place them directly into a large skillet with melted butter over medium heat. Sear the gnocchi for 2-3 minutes per side, until golden brown and slightly crispy.

   ~7 min
10. 10

    Serve the seared gnocchi immediately, drizzled with the balsamic glaze. Garnish with extra fresh basil leaves and a sprinkle of Parmesan cheese if desired.