ZOKLA (SWISS GNOCCHI)
A recipe from Glarus, Switzerland. I have adapted it to U.S. ingredients, it originally called for Sap Sago Cheese, which can be ordered on line for about $30 per pound (Oh No!).
Provided by ElaineAnn
Categories Swiss
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, water, salt and cottage cheese in blender until smooth.
- Add flour gradually to form a smooth paste until all flour is used. Beat very well until batter, which is stiff, forms bubbles.
- Using a 6-quart kettle (half filled with boiling water), drop the mixture by half teaspoons into the boiling water. Simmer about 15 minutes.
- Drain in colander.
- Sauté chopped onion in the butter in a large fry pan until golden brown; add zokla; stir and serve. Sprinkle with Parmesan , if desired.
- Serve with roasted chicken, beef, or pork,.
Nutrition Facts : Calories 521.9, Fat 13.9, SaturatedFat 6.7, Cholesterol 209.6, Sodium 352.3, Carbohydrate 74.8, Fiber 2.8, Sugar 2.3, Protein 22
CREAMY BROCCOLI GNOCCHI
Whip up this tasty vegetarian gnocchi in just 15 minutes. Broccoli, peas and pine nuts combine with crème fraîche and mustard for a tasty midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
- Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.
Nutrition Facts : Calories 669 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 3.2 milligram of sodium
NON-TRADITIONAL TIRAMISU
While I love traditional Tiramisu, this one is great when you don't have access to some of the more traditional ingredients. It originally came from the local newspaper. Cooking time is cooling time.
Provided by flower7
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream cheese, sugar, vanilla, and 1/4 cup of the coffee in a medium sized bowl with an electric mixer on medium speed, until mixture is creamy.
- Stir in the whipped topping, reserving 1/2 cup of topping for a garnish if desired (if not, add it all to the cream cheese).
- Place 24 vanilla wafers on the bottom of a 9-inch springform pan, cutting some wafers to cover the bottom of the pan as much as possible.
- Brush or drizzle the wafers with some of the remaining 1/4 cup of coffee.
- Spread half of the cream cheese mixture over the wafers and repeat layers, brushing wafers with coffee and ending with cream cheese mixture.
- Cover and refrigerate for 4 hours or overnight. Garnish with cocoa powder and optional reserved whipped topping.
Nutrition Facts : Calories 364.2, Fat 24.9, SaturatedFat 14.7, Cholesterol 41.6, Sodium 202.5, Carbohydrate 32.7, Fiber 0.5, Sugar 15.2, Protein 3.6
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
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