Ricotta-Feta Gnocchi Tossed In Maple-Brown-Butter And Sweet Peas Sauce

• For the Gnocchi
• 1 cup (8 ounces) whole milk ricotta, homemade or purchased, drained for at list 4 hours or overnight
• 1/2 cup (4 ounces) best quality French or Greek feta
• 2 extra- large egg yolks
• 3/4 cup "00" flour or unbleached all-purpose flour
• 2 tablespoons semolina (which is used for cooking Cream of Wheat, not flour)
• 2 teaspoons grated lemon zest
• Coarse salt and finely ground black or white pepper
• 1/4 teaspoon freshly grated nutmeg
• For the Maple-Brown-Butter
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup pure maple syrup (preferably grade B)
• 1/2 teaspoon coarse salt
• 1 sprig of fresh thyme
• 2 teaspoons lemon juice
• 1 cup sweet green peas, fresh or frozen and thawed
• About 2 teaspoons lemon zest, for serving
• 2 teaspoons fresh thyme leaves, for serving
• Freshly grated Parmigiano Reggiano

1. To make the Gnocchi: In a large bowl, using a large fork, mix well ricotta and feta until smooth; add egg yolks, lemon zest, salt and pepper, mix until combined. Sift flour over the mixture; sprinkle semolina and using a rubber spatula gently fold together.
2. Turn mixture out onto a lightly floured work surface. Lightly knead just until dough comes together (do not overwork dough).
3. Divide the dough into 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1/2-inch pieces, deep your finger tip in flour and make an indentation in each gnocchi. Place on a lightly floured baking sheet; cover with a kitchen towel. Transfer to the refrigerator until ready to use.
4. To make the Maple-Brown-Butter: In a small saucepan, heat butter over medium heat, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately strain into a small bowl.
5. In a clean saucepan, bring maple syrup, salt and the thyme sprig to a boil over medium-high and cook 2 minutes; then discard thyme sprig, add brown butter and mix in lemon juice and peas. Cover and keep warm over a pot of simmering water.
6. To serve: Bring a large pot of salted water to a boil, shake off excess flour from the gnocchi and add to boiling water. When they plump up and float to surface, lower the heat and cook for about 3-4 minutes. Drain, shake off excess water and toss with the Maple-Brown-Butter and Peas Sauce in a large bowl.
7. Transfer to a warmed platter or individual bowls, sprinkle with thyme leaves, lemon zest and grate Parmigiano Reggiano over the top. Serve immediately.

milk ricotta, feta, egg yolks, flour, lemon zest, salt, nutmeg, maple, butter, maple syrup, coarse salt, thyme, lemon juice, sweet green peas, lemon zest, thyme

Taken from food52.com/recipes/16740-ricotta-feta-gnocchi-tossed-in-maple-brown-butter-and-sweet-peas-sauce (may not work)