GOAT CHEESE GNOCCHI #RAGU
Ragú® Recipe Contest Entry. Garlic & Herb Breadcrumbs, Crispy Italian Sausage, Parmesan Reggiano, Tomato Basil Ragu
Provided by Amy H.
Categories Sauces
Time 1h15m
Yield 3 LBS, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- Cook the potatoes in a large pot of boiling water over medium high until tender when pierced with the tip of a knife, 30-40 minutes; drain. (Be sure to not overcook as they will absorb more water as they cook.) As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if they cool before ricing, potatoes will become gummy). Let cool.
- Mix the garlic, oregano, basil, olive oil, butter, salt, pepper with the breadcrumbs and put in the oven to slowly crisp up; about 10-12 minutes. While those are cooking take your Italian sausage and crumble into hot saute pan with oil on medium heat until crispy.
- Once the potatoes are cooled, sprinkle 1¼ cups flour and 2 teaspoon salt over potatoes. Using your hands, make a well in the center. Pour the egg into the well and stir in with a wooden spoon. Mix in goat cheese. Turn the dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.
- Cook the gnocchi in a large pot of boiling salted water until they float to the surface (about a minute or two; cook to just a minute before they are fully cooked. You can also make the gnocchi ahead of time and place them in the freezer. Then take them out when it comes time to sear them off).
- Meanwhile, using a slotted spoon, gently spoon out the gnocchi and place in a hot pan with butter or oil to give them a hard sear doing different batches being careful not to crowd the pan. Heat up the Ragu sauce in another saucepan, once heated, spoon onto each plate and put the gnocchi on top. Top off gnocchi with more sauce and garnish with crispy sausage, parmesan, breadcrumbs and fresh thyme.
Nutrition Facts : Calories 903.9, Fat 41.1, SaturatedFat 15.4, Cholesterol 112.8, Sodium 2348.8, Carbohydrate 102.7, Fiber 8.7, Sugar 4.7, Protein 30.9
SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU
"Ragú® Recipe Contest Entry" Shakshuka is a dish of eggs poached in tomato sauce and spices. My recipe is Mediterranean-inspired, with a shakshuka made easily with delicious Ragu sauce, served over creamy homemade goat cheese polenta, and topped with crispy roasted garbanzo beans.
Provided by curlykcook
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
- Roast in oven until golden brown and crispy, about 30 minutes.
- Bring water to a boil in a medium pot over medium-high heat.
- Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
- Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
- Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
- Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
- Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
- To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.
Nutrition Facts : Calories 336.1, Fat 16.7, SaturatedFat 7.4, Cholesterol 207.4, Sodium 1662.9, Carbohydrate 32.6, Fiber 4.7, Sugar 0.7, Protein 14.6
SPANAKOPITA TAQUITOS WITH GOAT CHEESE TOMATO DIPPING SAUCE #RAGU
Ragú® Recipe Contest Entry. Ever so popular spanakopita filling is transformed in taquitos to make a light meal or appetizers.
Provided by mariajoehema
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make filling,.
- 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted.
- 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside.
- 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering.
- 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked.
- 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute.
- 6. Add spinach and saute for 2 minutes.
- 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs.
- To make taquitos.
- 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute.
- 2. Beat 2 eggs in a small bowl .
- 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side.
- 4. Place seam side down on a plate, cover with a another damp towel.
- 5. Repeat with remaining tortillas.
- 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat.
- 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often).
- 8. Drain on paper towels, repeat with remaining taquitos.
- To make dipping sauce,.
- 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan.
- 2. Heat over low flame , stirring often until cheese is melted.
- Serve taquitos with dipping sauce.
- makes 4 servings as light meal.
Nutrition Facts : Calories 501.9, Fat 22.3, SaturatedFat 9.2, Cholesterol 301.4, Sodium 1040, Carbohydrate 53.2, Fiber 8.6, Sugar 5.5, Protein 25.2
LOW CARB GOAT CHEESE GNOCCHI
This is a type of gnocchi called "gnudi." In Italian, gnudi means nude. It is made mostly of cheeses, and therefore it is somewhat like the filling inside of ravioli. Since it lacks the pasta shell, the little dumplings are nude, and therefore the dish is lower in carbohydrates. See a video of the author preparing this recipe. Do a search in YouTube with the words "Low Carb Gnocchi."
Provided by Mr. Sandman
Categories European
Time 50m
Yield 172 Gnocchi, 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a gentle boil.
- Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
- Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.
Nutrition Facts : Calories 707.2, Fat 53, SaturatedFat 30.8, Cholesterol 278.7, Sodium 1055.9, Carbohydrate 20.9, Fiber 0.4, Sugar 3.7, Protein 37.7
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