Ricotta Gnocchi With Rich And Tasty Red Sauce Food

RICOTTA GNOCCHI WITH RED SAUCE

Steps:

• SAUCE: Place all ingredients in a saucepan and simmer gently for 30 minutes.GNOCCHI: Place ingredients in a large bowl and mix well. Shape mixture into oval balls.Drop into boiling salted water and cook for 5 minutes, or until gnocchi rise to the surface. Drain well.Serve with red sauce. Garnish with extra grated Parmesan cheese and grated fresh nutmeg.

RICOTTA GNOCCHI WITH RICH AND TASTY RED SAUCE

Steps:

• To make the sauce, preheat the oven to 350°F (180°C). Place the pork skin fat side up on a plate, and season generously with salt and pepper. Lay the rosemary, anchovy, bay leaf, and chile across the skin. Sprinkle the garlic and fennel seeds over the top. Roll the skin up tightly and tie it around and around with butcher twine, like you would a cheap sleeping bag for a college trip to Camp Lake Crystal. Set aside.
• Open the cans of tomatoes and crush the tomatoes between your fingers over a large bowl.
• In a Dutch oven, heat the oil over medium heat and sauté the onion. When it is translucent, after about 5 minutes, add the tomatoes. Nestle the sleeping bag in the tomatoes. Add a tablespoon of salt and the Parmesan rind.
• Cover the pot and bake for 2 to 2 1/2 hours, or until the skin pierces effortlessly with a fork.
• In the meantime, to make the gnocchi, whisk together the whole egg and egg yolk in a small bowl. On a vast and clean work surface dusted with flour, drop the ricotta and the flour and mix. Make a well in the ricotta mixture and add the eggs, Parmesan, lemon zest, nutmeg, a teaspoon of salt, and a pinch of pepper to the well. Mix in the sides of the well, first with the tips of your fingers, gathering together all the ingredients, and then with your hands. Cautiously and briefly knead to form a uniform dough. It should be firm but not hard.
• Press the dough into a rectangle 3/4 inch (2 cm) thick and cut into strips 1 inch (2.5 cm) wide. Between flat, floured hands, roll each strip into a serpent. Each serpent should be about 1/2 inch (12 mm) thick. Cut each serpent into pieces 3 inches (7.5 cm) long and carefully transfer to a floured tray. Refrigerate the gnocchi for 15 minutes so they will firm up and keep their shape.
• Meanwhile, in a large pot over high heat, salt 6 quarts (6 liters) of the water and bring to a boil. Prepare an ice bath with the remaining 2 quarts (2 liters) water and the ice.
• Working in batches of 12 gnocchi, gently slide the gnocchi into the boiling water with the help of a spatula. Once they float to the surface, they will need 2 to 3 minutes to cook through. Test one to see if it is ready. With a wire skimmer, transfer the gnocchi to the ice bath and leave for 1 minute. Then transfer them to a tray and oil them lightly.
• Returning to the sauce, remove the rolled skin and the cheese rind from the oven. Discard the rind. You can snip the twine, unroll the skin, toss away the seasonings, and then dice the skin and serve it with the gnocchi. That's what we do, but we agree that it doesn't look appetizing.
• Strain the sauce and keep it warm. (If you don't want to use it right away, it will keep for up to 7 days in the refrigerator and even longer in the freezer. You'll notice it becomes slightly gelatinous when you refrigerate it because the skin was cooked in it.)
• To serve, add 2 tablespoons oil to a sauté pan set over medium-low heat. Add the gnocchi and cook for a minute or two, then carefully flip and cook for another minute or so, until warmed through. Top the gnocchi with the sauce and serve with a few thin slices of parmesan.

RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
• Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
• Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
• Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.

RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• 1. To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
• 2. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
• 3. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
• 4. You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
• 5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. (Do not cover with a damp cloth or the gnocchi will soften.) After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. Let them thaw before cooking.
• 6. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
• 7. To prepare the tomato sauce, heat the tomatoes over medium-high heat. Thin or loosen with a little pasta water. Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. Toss the gnocchi with the tomato sauce. Stir in the parsley and season to taste with salt and pepper.
• 8. Divide the gnocchi among 4 serving plates and drizzle with olive oil.
• Note: