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 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.
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.
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
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