Goat Cheese Ricotta Gnocchi With Garden Zucchini Tomato Sauce And Crisp Prosciutto Recipes

GOAT CHEESE GNOCCHI WITH BACON, DATES AND KENTUCKY WINE SAUCE

Steps:

• Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
• Meanwhile put on a large pot of water to boil.
• On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough.
• When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi.
• Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley.

RICOTTA GNOCCHI IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally., Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape., In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces., Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.
• Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.