BAKED RICOTTA GNOCCHI
This light and fluffy homemade ricotta gnocchi that's baked in marinara sauce and topped with mozzarella cheese is the perfect way to eat gnocchi.
Provided by Ryan Beck
Categories Pasta
Time 45m
Number Of Ingredients 9
Steps:
- Place four paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of four paper towels on top of the ricotta. Press down gently to let the excess moisture soak into the paper towels. Transfer the drained ricotta to a medium bowl.
- Add the eggs, parmesan cheese and salt to the bowl with the ricotta.
- Add the flour, 1/2 a cup at a time, stirring with a rubber spatula. Mix until just combined and you form a ball. Do not over knead, otherwise it will be tough. The dough should be sticky. If you need to add more flour, add 1 tbsp at a time.
- Place the dough on a clean floured surface. Cut into 8 equal pieces. Working with one piece of dough at a time, roll and stretch the dough until it forms a long skinny rope, about 1" thick. Cut about 1" wide gnocchi and then transfer to a baking sheet, making sure each gnocchi is covered in flour so they don't stick to each other.
- Preheat oven to 400°F. Bring a large pot of salted water to a boil. Boil the gnocchi until they float, which should be about 3-4 minutes. Drain and toss with some olive oil so they don't stick.
- Transfer gnocchi to a casserole dish and toss with marinara sauce. Top with mozzarella cheese. Cook for 10 minutes and the turn broiler on for 2 minutes to finish browning cheese. Top with some fresh basil and serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 435 kcal, Carbohydrate 23 g, Protein 28 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 132 mg, Sodium 773 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 8 g
BAKED GNOCCHI WITH RICOTTA AND MARINARA
A casserole of potato gnocchi, marinara sauce, and ricotta cheese makes a simple side dish or vegetarian main meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 5
Steps:
- Heat broiler, with rack in top position. Divide gnocchi among four 8-ounce shallow baking dishes or place in an 8-inch square baking dish. Season with salt and pepper,then top with dollops of marinara sauce and ricotta cheese. Sprinkle with grated Parmesan and broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes, rotating once.
Nutrition Facts : Calories 341 g, Fat 9 g, Fiber 3 g, Protein 14 g
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
GNOCCHI BOLOGNESE WITH RICOTTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings (makes extra sauce)
Number Of Ingredients 12
Steps:
- In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
- To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
- Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
- To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.
NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
- Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
- Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
- Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
- Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
- Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.
NANA'S RICOTTA GNOCCHI
Make and share this Nana's Ricotta Gnocchi recipe from Food.com.
Provided by Dee514
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Combine flour, salt and ricotta; mix thoroughly.
- Knead dough on lightly floured board until dough is smooth.
- Set dough aside on corned of floured board.
- Cut small pieces from dough and quickly roll dough into a "finger thin" roll, and cut into pieces about 1/2 inch long.
- Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
- Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour.
- After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water.
- Cook them about 10-12 minutes, stirring occasionally to prevent sticking.
- When they rise to the surface, remove them from the pot with a strainer.
- Place in a heated bowl.
- Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 647.6, Fat 15.6, SaturatedFat 9.4, Cholesterol 56.5, Sodium 134.2, Carbohydrate 98.8, Fiber 3.4, Sugar 0.6, Protein 25.4
RICOTTA GNOCCHI
Make and share this Ricotta Gnocchi recipe from Food.com.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
- Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
- To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
- To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
- Tip - dry the ingredients as much as you can before using, let your 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; this will aid in the ease of preperation of ginocchi.
Nutrition Facts : Calories 419, Fat 18.6, SaturatedFat 7.6, Cholesterol 83.3, Sodium 1030.2, Carbohydrate 47.3, Fiber 8.9, Sugar 6.1, Protein 22.6
BAKED GNOCCHI WITH GROUND TURKEY AND MARINARA SAUCE
This baked casserole resembles a loaded baked potato, although, instead of potato, I used gnocchi and topped it with ground turkey, pasta sauce, and cheese.
Provided by wendylady72
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 5 minutes, making sure not to overcook as meat will continue to brown in the oven. Stir in marinara sauce; remove from heat.
- Transfer cooked gnocchi to a 9-inch square baking dish using a slotted spoon. Top with meat sauce. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese begins to brown, 25 to 35 minutes. Serve with sour cream on the side.
Nutrition Facts : Calories 450 calories, Carbohydrate 25.2 g, Cholesterol 103.3 mg, Fat 28.3 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 15.2 g, Sodium 705.8 mg, Sugar 8.9 g
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