RICOTTA GNOCCHI
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
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
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield About 1 1/2 pounds (6 servings)
Number Of Ingredients 10
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
HOMEMADE RICOTTA GNOCCHI WITH FRESH HERBS
Ricotta gnocchi are the weeknight answer to homemade pasta. Just mix together ricotta, eggs, basil, mint and Parmesan until a workable dough forms. Then roll it into logs, cut into bite-sized pieces and boil for a minute or two. Tossed with an herby tomato sauce and finished with fresh herbs and Parmesan, this is the perfect dinner for chilly fall evenings.
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes.
- Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish.
- In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy.
- Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside.
- Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook.
- In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm.
- Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi.
- To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy!
RICOTTA GNOCCHI WITH SPRING HERB PESTO
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
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.
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- Tie a length of thin kitchen twine tightly across a two-handled large saucepan. Fill the saucepan halfway with water and bring to a simmer. Add a generous pinch of salt.
- Meanwhile, in a food processor, pulse the ricotta with the egg and Parmigiano until smooth; scrape down the side of the bowl as necessary. Add the flour and 11/2 teaspoons of kosher salt and pulse until just incorporated.
- Scrape the gnocchi dough into a large, sturdy resealable plastic bag; press the dough into 1 corner of the bag to remove as much air as possible, then snip off the corner to make a 1/2- to 3/4-inch opening.
- Using steady pressure and carefully working over the pot of simmering water, pipe one-third of the gnocchi dough into 3/4-inch lengths, using the twine to cut the gnocchi into the saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until the gnocchi are plump and cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat the process with the remaining 2 batches of dough.
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