20-MINUTE RICOTTA GNOCCHI
The easiest homemade gnocchi recipe -- made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!
Provided by Ali
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large stockpot of generously-salted water to a boil over high heat.
- While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta should now weigh about 12 ounces.
- Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.
- Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
- Carefully transfer the gnocchi to the boiling water to cook. Then once they float - usually after 30 seconds or so - drain the gnocchi.
- Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!
CREAMY PESTO GNOCCHI
This 4-ingredient creamy pesto gnocchi dinner is a family-friendly vegetarian meal that you can whip up in just 15 minutes! Pillowy and tender gnocchi smothered in a creamy basil and dried tomato sauce. An easy comforting dinner that you'll keep making over and over again!
Provided by Diana
Categories Dinner
Time 10m
Number Of Ingredients 5
Steps:
- In a pot, bring lightly salted water to a boil and cook the gnocchi according to the package instructions.
- In a pan over medium heat, heat sundried tomato oil and sear the sundried tomatoes for a minute just to release the flavor. Add the cream, simmer for a minute (don't boil), remove from heat and mix in the pesto. Season with salt.
- Add the cooked and drained gnocchi to the sauce, and toss until the gnocchi is covered in sauce.
- Serve warm. If desired, top with grated parmesan or vegetarian hard cheese.
Nutrition Facts : Calories 424 kcal, Carbohydrate 46 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 866 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
- Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
- Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
- Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.
RICOTTA GNOCCHI WITH PARSLEY PESTO
Gnocchi are little savory Italian dumplings, most often served as a pasta course. They are often made from a dough of potato, egg and flour, but there are many kinds. Some are made with cooked semolina, such as gnocchi alla romana, which are baked with cream and cheese. Fresh ricotta is the secret for these exceedingly light, airy dumplings. Bound with eggs and only a handful of flour, they can be served in broth, with a light tomato sauce, tossed with butter and sage leaves, or with a simple green pesto. Look for the best fresh ricotta: The low-fat commercial type doesn't qualify. Drain it well before using, or the dough will be too wet. Put it in a fine mesh sieve set over a bowl and refrigerate for several hours or overnight. Use the drained liquid whey in soups or smoothies.
Provided by David Tanis
Categories dinner, lunch, pastas, appetizer, main course, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put ricotta in a large mixing bowl and season generously with salt and pepper. Whisk in Parmesan and taste. The mixture should be well seasoned. Add eggs and mix well, then sprinkle in 1/4 cup flour and stir with a wooden spoon to incorporate. You should have a soft, rather sticky dough. Dump dough onto a clean work surface. Add a little more flour if necessary and pat very lightly to form a soft mass.
- Test the dough: Bring a saucepan of well-salted water to a boil. Take 1 tablespoon of dough and drop into water. Dough should sink to the bottom, then rise to the surface. Let simmer 1 minute, then remove and taste. If the dumpling keeps its shape, continue to Step 3. If it falls apart, add a little more flour to the dough, but carefully: If you add too much, the gnocchi will be stodgy.
- Dust dough lightly with semolina, then cut it into 4 equal parts. Dust work surface with semolina. With your hands flat, gently roll each piece into a rope about 3/4-inch in diameter and 12 inches long. Keep sprinkling semolina on dough to keep it from sticking to the counter or your hands.
- Using scissors or a sharp, thin-bladed knife, cut each log into 12 pieces. Dust bottom of a baking sheet with semolina. Transfer gnocchi with a spatula to baking sheet, leaving space between them so they are not touching. Refrigerate, uncovered, for 1 hour (or leave in a cool room).
- To make the parsley pesto, put parsley, garlic, olive oil and butter in the work bowl of a food processor. Pulse briefly, then blend to a rough purée. Taste and season with salt and pepper. You should have about 1 cup pesto, more than you need for this recipe. Leftover pesto can be refrigerated for up to 3 days, or frozen for up to a month.
- Place a large pot of well-salted water over high heat and bring to a boil. Add gnocchi, working in batches, if necessary. When they bob to the surface, let them cook for about 2 minutes and lift them from the pot with a slotted spoon or spider, transferring gnocchi to a large, wide skillet. Add 4 to 6 tablespoons pesto and 1/2 cup pasta cooking water to skillet and swirl pan to coat gnocchi.
- Serve gnocchi in warmed individual shallow soup bowls or a deep, wide platter. Sprinkle with chopped pistachios and dust with Parmesan. Pass more grated Parmesan separately.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 283 milligrams, Sugar 0 grams, TransFat 0 grams
POTATO GNOCCHI IN PESTO CREAM SAUCE
This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!
Provided by Jennibear
Categories One Dish Meal
Time 11m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!
GNOCCHI WITH PESTO SAUCE
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.
Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
More about "ricotta gnocchi with pesto cream sauce recipes"
CREAMY LEMON RICOTTA GNOCCHI WITH PISTACHIO PESTO
From theoriginaldish.com
SOFT RICOTTA GNOCCHI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
GNOCCHI WITH PESTO CREAM SAUCE - NO RECIPE REQUIRED
From noreciperequired.com
CREAMY PESTO GNOCCHI WITH SAUSAGE - SUEBEE …
From suebeehomemaker.com
PESTO GNOCCHI – A COUPLE COOKS
From acouplecooks.com
CREAMY PESTO GNOCCHI WITH GREEN BEANS & RICOTTA RECIPE
From myrecipes.com
SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS RECIPE
From bonappetit.com
PESTO GNOCCHI {CREAMY & COMFORTING} - ITALIAN RECIPE …
From italianrecipebook.com
WHAT IS PESTO? - EATINGWELL
From eatingwell.com
RICOTTA GNOCCHI - ONCE UPON A CHEF
From onceuponachef.com
EASY HOMEMADE RICOTTA GNOCCHI (FROM SCRATCH) | RECIPETIN EATS
From recipetineats.com
EASY PESTO GNOCCHI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
12 BEST GNOCCHI RECIPES FOR ITALIAN COMFORT FOOD - TODAY
From today.com
RICOTTA GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
GNOCCHI WITH KALE PESTO AND BURRATA – GIADZY
From giadzy.com
EASY RICOTTA GNOCCHI RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
PESTO SAUCE RECIPE - SIMPLE JOY
From simplejoy.com
15 MUST-TRY SAUCES FOR RICOTTA GNOCCHI LOVERS - HAPPY MUNCHER
From happymuncher.com
EASY GNOCCHI WITH CREAMY PESTO RECIPE - BBC FOOD
From bbc.co.uk
17 BEST SAUCES FOR GNOCCHI TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
EASY RICOTTA GNOCCHI WITH PEAS, PARMESAN AND MINT RECIPE - TODAY
From today.com
RICOTTA GNOCCHI WITH PESTO CREAM SAUCE – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love