GNOCCHI WITH CHEESE, PROSCIUTTO AND BASIL
Had a dish similar to this in a local restaurant and decided to improvise. It is absolutely delicious, though not diet food. Great with fresh Italian rolls and a salad.
Provided by lizeroo
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over med.
- low heat and saute garlic until softin a large non-stick frying pan.
- Meanwhile, grate cheeses and slice the prosciutto in strips.
- Tear or chop the the basil into small pieces.
- Cook the gnocchi in boiling salted water as directed on package.
- When cooked, drain gnocchi and add to oil and garlic in pan and toss until pasta is coated with oil.
- Add prosciutto and toss.
- Transfer to serving dish and add cheeses, tossing pasta till coated.
- Garnish with fresh ground pepper to taste and the chopped basil.
RICOTTA GNOCCHI WITH ROASTED CORN BROWN BUTTER, CRISPY PROSCIUTTO, PARMESAN AND FRESH BASIL
Steps:
- For the gnocchi: Whisk together the ricotta, egg, lemon zest, Parmigiano-Reggiano, salt and pepper in a medium bowl until smooth. Add the flour and mix until a soft, slightly wet dough forms, adding more flour if needed. Remove the dough to a lightly floured surface and gently knead until the dough just comes together. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 15 minutes and up to 1 day.
- With lightly floured hands, shape the dough on a well-floured surface into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Arrange in a single layer on a lightly floured parchment-lined baking sheet.
- Bring a pot of salted water to a boil. Cook the gnocchi, in batches if needed, until they float, 2 minutes. Drain well.
- For the corn sauce: Heat the oil in a medium saucepan over medium heat, add the garlic, shallots and chile and cook until soft, about 2 minutes. Add the corn and saute for 5 minutes.
- Add the chicken stock, bring to a boil and cook until the corn begins to soften, about 10 minutes. Remove the corn to a blender with a slotted spoon and add 1/2 cup of the cooking liquid. Blend on low speed, pulsing a few times, until smooth, adding more liquid if necessary to create a sauce consistency.
- Strain the sauce through a fine-mesh strainer into a clean small saucepan and bring to a simmer. Cook until warmed through and thickened, about 15 minutes.
- For the prosciutto: Heat the oil in a small saute pan until it begins to shimmer. Fry the prosciutto one slice at a time until crisp, about 1 minute.
- Remove the prosciutto to a plate lined with paper towels and season with pepper. Let cool slightly and crumble into pieces.
- To serve: Melt the butter in a large saute pan over medium heat until it begins to turn a light amber color. Add the drained gnocchi and cook until lightly golden, 1 1/2 to 2 minutes. Season with salt and pepper.
- Spoon some of the sauce into shallow bowls and top with the gnocchi. Garnish with shaved Parmesan, crumbled prosciutto and basil.
BASIL GNOCCHI
Steps:
- Make the gnocchi: Mix the instant potatoes with 1 cup hot water in a bowl using a fork; set aside until the potatoes absorb the liquid, 3 minutes. Meanwhile, puree the basil and 1/4 cup cold water in a blender until smooth. Stir the basil puree, egg, pecorino and 1 tablespoon salt into the potato mixture.
- Mound 3/4 cup flour on a surface; add the potato mixture and knead together until smooth, gradually adding the remaining 1/4 cup flour. Divide the dough into 3 portions; roll each into a 1-inch-diameter log (dust with flour, if needed). Cut each log into 1/2-inch pieces; place on a parchment-lined baking sheet and refrigerate while making the sauce (or freeze up to 1 month).
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the pine nuts; fry until toasted, swirling the pan. Transfer the nuts with a slotted spoon to paper towels and season with salt. Add the shallots and garlic to the pan and cook until soft, 3 minutes. Add the wine and bring to a boil. Add the tomatoes, season with salt and pepper and toss; cook until the tomatoes are just soft, 2 more minutes.
- Cook the gnocchi in a large pot of salted boiling water until tender, about 1 minute after they float to the surface. Drain and toss with the sauce. Top with the toasted pine nuts and more basil and pecorino.
BASIL GNOCCHI
My first attempt at home made gnocchi, and this was quick, fun and oh so yummy! The most time consuming bit is waiting for the potatoes to cook! I served this with leftover pasta sauce, but I imagine the possibilities are endless. Rather than sauce, after poaching the gnocchi you can apparently cook 1/2 cup butter til nut-brown, then toss the gnocchi in it til crisp; sounds evil but delicious!
Provided by currybunny
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes, then steam or boil them til cooked through and tender.
- While potatoes are cooking, blend the basil leaves and olive oil in a food processor.
- Mash the potatoes with a fork, add butter and salt & pepper to taste and mash til butter is melted. Set aside for a few minutes til potatoes are not too hot to handle but still warm.
- Stir in basil/oil mixture; add flour and work into the potato mix til you have a dough.
- Turn onto a floured workbench and knead gently for 5 minutes, adding more flour as needed - dough should be soft, pliable and not sticky.
- Divide dough into quarters and roll each piece to make a long, thin sausage, then cut sausage into short lengths, whatever size you want your gnocchi to be.
- Fill a very large saucepan with water and bring to the boil, add some salt. When the water is boiling, add half the gnocchi. Allow the gnocchi to cook for 1 minutes after they rise to the surface, skim them out and keep warm; repeat with remaining gnocchi.
- Serve with your sauce of choice!
Nutrition Facts : Calories 407.4, Fat 9.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 50.1, Carbohydrate 70, Fiber 4.9, Sugar 1.2, Protein 9.3
GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA
Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
- 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. Drain.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
- Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.
Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g
CHEF JOHN'S BASIL RICOTTA GNOCCHI
This technique turns out beautifully light, tender gnocchi every time and are just as good, if not better, than the classic potato-based gnocchi. And much easier. Plus you can make them ahead of time and brown them in butter before serving.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
- Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
- Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
- Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
- Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 20.2 g, Cholesterol 144 mg, Fat 18.3 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 10.5 g, Sodium 905.5 mg, Sugar 0.6 g
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
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