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 AND GRANA PADANO GNOCCHI
Provided by Food Network
Time 32m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together. Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture.
- Knead the dough on a lightly-floured work surface. It is important not to add too much flour because the gnocchi may get heavy.
- Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick. Cut each log into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will trap the sauce on the surface of the gnocchi. Continue until all the dough is used.
- Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out. The gnocchi may be set in the refrigerator or freezer, until they're needed.
- To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface.
- The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Drain the gnocchi and add them directly to the saucepan. Cook with the sauce about 30 seconds.
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
NANA'S POTATO GNOCCHI
My grandmother used to make three different kinds of gnocchi (potato, spinach and ricotta). If you are not familiar with "gnocchi", they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough.
Provided by Dee514
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until well done.
- Cool just enough to handle, peel and mash thoroughly.
- Place mashed potatoes on a floured board and mix well with flour.
- Knead dough well.
- Roll dough into a"finger thin" roll, and cut into pieces 1-2 inches 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 sheet or board, dust them lightly with flour.
- After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
- When they rise to the surface, remove them from the pot with a strainer.
- Place in a heated bowl.
- Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
- Add heated sauce, sprinkle with grated Parmesan cheese and serve.
Nutrition Facts : Calories 686, Fat 2.5, SaturatedFat 1.1, Cholesterol 4.4, Sodium 5372.5, Carbohydrate 147, Fiber 14.2, Sugar 4.6, Protein 19.8
NANNA'S GNOCCHI
My nanna was from Italy, I loved it when she made gnocchi. It is a very time consuming process, but well worth the effort! The recipe can be varied with the addition of other ingredients (spinach, pumpkin, mushroom, herbs...) just let your imagination run wild! Serve with any sauce that tickles your fancy & lots of parmesan!!!
Provided by Marli
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl.
- Knead lightly with your fingertips to make a firm but soft dough.
- Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface.
- Cut the rolls into small 1 inch pieces.
- Press each piece over the back of a fork, pressing lightly with 2 fingers.
- Bring a large pot of salted boiling water to simmering point.
- Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface.
- Remove with a slotted spoon.
- Serve with your favourite pasta sauce and parmesan cheese.
GNUDI (RICOTTA GNOCCHI)
I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish
Provided by Callinectes Sapidus
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
- Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
- Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
- Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g
NANA'S SPINACH GNOCCHI
My grandmother used to make three different kinds of gnocchi (potato, spinach and ricotta). If you are not familiar with "gnocchi," they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough. Spinach gnocchi are particularly good when tossed with butter and grated cheese, or olive oil and fresh minced garlic, or your favorite sauce.
Provided by Dee514
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
- Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
- On a floured board, roll dough into long, finger-thin ropes.
- Cut ropes into pieces about 1-2 inches long.
- Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
- After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
- When they rise to the surface, remove them from the pot with a strainer.
- Place in a heated bowl.
- Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
- Toss with butter and grated Parmesan cheese or your favorite sauce and serve.
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RICOTTA GNOCCHI RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
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5/5 (10)Total Time 22 minsCategory Main Dish, PastaCalories 398 per serving
- Then add the flour and mix until almost combined, then move to a flat surface and form into a compact soft dough, remove pieces and form into a rope and cut into 3/4 inch (2 cm) pieces, roll the pieces off a fork to make ridges or leave plain.
- In a large pot of boiling salted water cook the gnocchi for approximately 2 minutes or until they float to the top. Remove with a slotted spoon and add to the sauce and toss and serve, sprinkle with parmesan cheese before serving. Enjoy!
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