Homemade Ricotta Gnocchi With Fresh Herbs Recipes

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EASY HOMEMADE RICOTTA GNOCCHI



Easy Homemade Ricotta Gnocchi image

Using ricotta, you can make homemade gnocchi from scratch in less than 30 minutes. It's real Italian food - fast! The gnocchi is light and fluffy, just like potato gnocchi. I've provided two sauces because I can't decide which is better so choose which one you prefer! The browned butter lets the flavour of the gnocchi shine through. But you can't be too generous with butter and I like my pasta saucy, so I've provided a classic tomato sauce too.

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 30m

Number Of Ingredients 19

8 oz / 250g ricotta - ordinary supermarket ricotta (, not expensive fresh Italian ricotta (Note 1))
3/4 cup / 75 g freshly grated parmesan cheese ((Note 2))
3/4 to 1 cup / 112 - 150g plain flour (, plus more for dusting (Note 3))
1 egg
1 egg yolk
1/4 tsp salt
Black pepper
4 tbsp / 60 g unsalted butter
1/4 tsp salt ((or omit if using salted butter))
Black pepper
2 tbsp olive oil
3 garlic cloves (, minced)
1/2 brown onion (, finely diced)
28 oz / 800 g canned crushed tomatoes
1 tbsp mixed dried Italian herbs ((or any combination of dried parsley, basil, oregano and thyme))
1 tsp salt
Black pepper
Freshly grated parmesan
Fresh parsley (, finely chopped (optional))

Steps:

  • Combine the gnocchi ingredients in a bowl except the flour.
  • Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
  • Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
  • Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
  • Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
  • Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
  • Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
  • Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
  • Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
  • Do a taste test and add more salt if required. Serve immediately.
  • Heat the olive oil over medium high heat.
  • Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
  • Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
  • Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
  • Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
  • Garnish with freshly grated parmesan and parsley, if desired.

RICOTTA GNOCCHI



Ricotta Gnocchi image

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 14

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Steps:

  • Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  • Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  • While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

RICOTTA GNOCCHI WITH HERBS



Ricotta Gnocchi With Herbs image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield About 1 1/2 pounds (6 servings)

Number Of Ingredients 10

15 ounces (1 1/4 cups) whole-milk ricotta
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely chopped fresh thyme
3/4 teaspoon finely chopped fresh tarragon
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour, plus more as needed
1 tablespoon olive oil

Steps:

  • Place the ricotta in a large bowl and stir in the Parmesan, egg, parsley, thyme, tarragon and salt and pepper. Stir in the flour. Begin to knead the mixture in the bowl with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead the dough until smooth and well blended, working in more flour if it is too sticky.
  • Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
  • To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Add the gnocchi and stir once very gently. Cook until the gnocchi float, then for 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 8 grams, Sodium 283 milligrams, Sugar 0 grams, TransFat 0 grams

RICOTTA GNOCCHI



Ricotta Gnocchi image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour, plus more for dusting
Semolina flour, for dusting
Pancetta Tomato Sauce, recipe follows, for serving
6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
1/2 cup diced onions
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
5 fresh basil leaves, cut into chiffonade

Steps:

  • Bring a large pot of salted water to a boil.
  • Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
  • Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
  • Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
  • Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
  • Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

RICOTTA GNOCCHI WITH SPRING HERB PESTO



Ricotta Gnocchi with Spring Herb Pesto image

Chef Walter Pisano, a 1999 Workshop alumnus, makes an aromatic pesto that includes neither basil nor garlic. He makes it with fresh spring herbs-parsley, chives, and mint-in place of the basil that doesn't mature until summer. It's lively and light, just the right complement to his feather-light gnocchi, but you could use this pesto on fresh pasta or fish as well. Chef Pisano's gnocchi melt on the tongue when made with high-quality ricotta. At the winery, we use Bellwether Farms ricotta (see page 77), but Calabro also makes an excellent product. You may need to visit a specialty cheese shop to find fresh ricotta. Supermarket ricotta containing gums or stabilizers will not produce the most delicate gnocchi.

Yield serves 6

Number Of Ingredients 13

1 pound whole-milk ricotta
1/4 cup freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
1/2 teaspoon kosher salt
Freshly ground white pepper
1/2 cup sifted all-purpose flour, or as needed
1 cup flat-leaf parsley leaves
1/4 cup sliced fresh chives
2 tablespoons coarsely chopped fresh mint
3 tablespoons lightly toasted pine nuts
1/2 teaspoon kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the gnocchi: In a large bowl, combine the ricotta, Parmesan, nutmeg, salt, and several grinds of pepper. Stir with a wooden spoon until smooth. Add just enough flour to make a soft dough that will not stick to your floured hands, about 1/2 cup. Divide the dough into four equal pieces. On a lightly floured board, with floured hands, roll each piece into a 3/4-inch-thick rope, 14 to 15 inches long, then cut each rope into 1-inch pieces. Place the gnocchi on a lightly floured tray and refrigerate for 2 hours to allow the flour to hydrate and the gluten to relax.
  • For the pesto: In a food processor, combine the parsley, chives, mint, pine nuts, and salt and process to a paste. With the motor running, gradually add the olive oil through the feed tube, processing until nearly smooth. Transfer to a bowl and add pepper to taste.
  • Bring a large pot of unsalted water to a boil over high heat. Add the gnocchi and lower the heat to maintain a bare simmer. Cook until the gnocchi float to the top, about 1 minute, then cook for 1 minute longer.
  • Whisk a little of the hot pasta water into the pesto to thin it to a sauce consistency. Lift the gnocchi out of the pot with a skimmer or strainer and transfer to a warmed serving bowl. Add the pesto and toss to coat evenly. Serve immediately.
  • Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

HERB GNOCCHI



Herb Gnocchi image

Provided by Thomas Keller

Categories     Cheese     Herb     Pasta     Side     Poach     Dinner     Tarragon     Chive     Parsley     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 240 gnocchi; 8 servings

Number Of Ingredients 11

1 1/2 cups water
12 tablespoons (6 ounces) unsalted butter
1 tablespoon plus 1 teaspoon kosher salt
2 cups all-purpose flour, sifted
2 tablespoons Dijon mustard
1 tablespoon chopped chervil
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 cup loosely packed shredded Comté or Emmentaler cheese
5 to 6 large eggs

Steps:

  • Set up a heavy-duty mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.
  • Combine the water, butter, and the 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.
  • Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 tablespoon salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add another 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn't move at all or is very dry and just falls off in a clump, beat in the additional egg.
  • Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.
  • Because this recipe makes such a large quantity of gnocchi, your arm may get tired: An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag. Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel-lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.
  • When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.

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