CHICKPEA-RICOTTA GNOCCHI
Make and share this Chickpea-Ricotta Gnocchi recipe from Food.com.
Provided by blucoat
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and season with salt.
- Meanwhile, place chickpeas into a food processor and season with salt and fresh ground black pepper. Process until they are as smooth as you can get them. Scoop chickpea mash into a large bowl.
- Add ricotta and nutmeg into the chickpeas, stirring until well combined. Add about 1/4 cup flour and stir until incorporated - add enough extra flour until a dough forms that you can easily handle. Scoop mixture out onto a lightly floured surface and knead lightly for less than a minute. Divide the mixture into 4 pieces and roll each out into a robe that is about 1/2" thick. Cut the ropes into 1" lengths - be gently and try to handle them as little as possible. As you cut them, transfer the pieces to a baking sheet lined with parchment or wax paper.
- Drop about half of the gnocchi into the boiling, salted water - stir gently and allow them to cook until they rise to the surface. Count to 20 and then remove them with a slotted spoon (be sure to taste one to make sure they are cooked through). Repeat with remaining gnocchi.
- Meanwhile, place butter and oil in a skillet and have it heating over medium-high. Add well-drained gnocchi and cook until golden on each side. Serve with fresh grated Asiago cheese on top.
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 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 HERBS
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield About 1 1/2 pounds (6 servings)
Number Of Ingredients 10
Steps:
- Place the ricotta in a large bowl and stir in the Parmesan, egg, parsley, thyme, tarragon and salt and pepper. Stir in the flour. Begin to knead the mixture in the bowl with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead the dough until smooth and well blended, working in more flour if it is too sticky.
- Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
- To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Add the gnocchi and stir once very gently. Cook until the gnocchi float, then for 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 8 grams, Sodium 283 milligrams, Sugar 0 grams, TransFat 0 grams
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