20-MINUTE RICOTTA GNOCCHI
The easiest homemade gnocchi recipe -- made with just 4 main ingredients in 20 minutes (no potatoes required!), and just as light and delicious as ever!
Provided by Ali
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large stockpot of generously-salted water to a boil over high heat.
- While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta should now weigh about 12 ounces.
- Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.
- Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
- Carefully transfer the gnocchi to the boiling water to cook. Then once they float - usually after 30 seconds or so - drain the gnocchi.
- Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!
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
RICOTTA CHEESE GNOCCHI
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Categories dinner, project, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
RICOTTA GNOCCHI WITH LEMON BASIL PESTO
These gnocchi are light and refeshing! The perfect spring meal.
Provided by Malinda Coletta
Number Of Ingredients 13
Steps:
- 1. In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined.
- 2. Add flour and mix well.
- 3. Roll into snake, cut into 1/2 inch piece and make an indentation with your thumb into each gnocchi.
- 4. Dust with corn meal.
- 5. Place in boiling water when they rise to the top they are done.
- 6. MAKE PESTO BEFORE COOKING GNOCCHI!! Place lemon in food processor and process till finely chopped.
- 7. Add basil, pine nuts and garlic blend.
- 8. Add cheese and drizzle olive oil in as processing.
- 9. In a medium hot saute pan add 2-3 tablespoons of oil and 4-5 strips of lemon zest
- 10. Add drained gnocchi to saute pan add prepared lemon pesto toss add some parmesan cheese. Serve hot.
RICOTTA GNOCCHI WITH PESTO CREAM SAUCE
Provided by Food Network
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
- On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
- While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
- Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
GNOCCHI WITH LEMON & CHIVE PESTO
Potato gnocchi make a welcome change from pasta. Give them a go in this simple veggie supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.
- Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 2.7 milligram of sodium
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
More about "ricotta gnocchi with lemon basil pesto food"
CREAMY PESTO GNOCCHI WITH LEMON | GET ON MY PLATE
From getonmyplate.com
5/5 (2)Total Time 5 minsCategory DinnerCalories 383 per serving
- To a pan over medium heat, add pesto, chicken stock and heavy cream. Bring to a bubble, then add in gnocchi.
- Cook, stirring occasionally for 2-3 minutes until gnocchi is cooked through and sauce begins to thicken (See Note 2).
CREAMY LEMON RICOTTA GNOCCHI WITH PISTACHIO PESTO
From theoriginaldish.com
SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS - BON …
From bonappetit.com
CRISPY GNOCCHI WITH BASIL PESTO | PAN-FRIED GNOCCHI RECIPE
From twopeasandtheirpod.com
EASY HOMEMADE RICOTTA GNOCCHI (FROM SCRATCH) | RECIPETIN EATS
From recipetineats.com
PAPPARDELLE WITH CREAMY RICOTTA PESTO | FOODTASIA
From foodtasia.com
LEMON BASIL PESTO - SWEETPHI
From sweetphi.com
RICOTTA GNOCCHI WITH BROCCOLI PESTO, BASIL AND PISTACHIOS
From today.com
GNOCCHI WITH PESTO RECIPE - BBC FOOD
From bbc.co.uk
LEMON BASIL GNOCCHI WITH ZUCCHINI - GIMME SOME OVEN
From gimmesomeoven.com
EASY RICOTTA GNOCCHI WITH PEAS, PARMESAN AND MINT - TODAY.COM
From today.com
RICOTTA PESTO RECIPE - BBC FOOD
From bbc.co.uk
CREAMY RICOTTA AND BASIL PESTO: RECIPES, USES & DISHES - BARILLA
From barilla.com
RICOTTA GNOCCHI WITH LEMON BASIL PESTO RECIPES
From tfrecipes.com
LEMON RICOTTA GNOCCHI WITH PISTACHIO PESTO - THE FANCY PANTS …
From thefancypantskitchen.com
EASY RICOTTA GNOCCHI RECIPE | KITCHN
From thekitchn.com
RICOTTA GNOCCHI WITH LEMON BASIL PESTO | RECIPE | GNOCCHI, RICOTTA ...
From pinterest.com
LUCE RISTORANTE E ENOTECA - FOOD MENU
ONE-POT GNOCCHI WITH CREAMY LEMON SAUCE AND BASIL
From chefsouschef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love