Bibas Ricotta Gnocchi Food

RICOTTA GNOCCHI

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.

BIBA'S RICOTTA SQUASH GNOCCHI

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
• In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
• To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
• Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
• While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
• Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.

RICOTTA GNOCCHI

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.

BIBA’S RICOTTA GNOCCHI

Steps:

• Blend and squeeze all ingredients with your hands until combined. If it's too sticky add more flour. Knead for 4 - 5 min, then let it rest a few min. Cut off a piece and roll back and forth by hand to form a thumb-width snake, much as you would make a Play-Dough snake. Cut snake into ½ inch pieces and roll pieces up a fork to form indentations . You should also leave a thumb indentation on the other side. Place in boiling water and return to boil. Cook 15 to 20 seconds and remove from water.

SPINACH AND RICOTTA GNOCCHI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot salted water to a boil.
• Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
• Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
• Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
• Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
• Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
• In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.

POTATO-RICOTTA GNOCCHI

Steps:

• Preheat the oven to 425°F
• Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth.
• Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered.
• The next day, spread the semolina flour in an even layer on a baking sheet or tray.
• Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls.
• Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set.
• To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.