RICOTTA GNOCCHI
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
- Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
- Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
- Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
- Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.
NAPA DAVE'S RICOTTA GNOCCHI DE MILANO
Light as air! These gnocchi are easier to make than potato gnocchi. Serve with a red sauce or just butter with herbs. Try to use as little flour as possible as the extra flour will make the gnocchi tough. Also, handle the gnocchis as little as possible to keep them fluffy- working the dough makes the dough form gluten- great for bread but it makes tough gnocchis!
Provided by That Napa Chicken R
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for at least 1 hour- preferably overnight.
- Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, about 10 minutes. Let these cool to room temperature.
- Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses.
- Using a rubber spatula, combine ricotta, egg, basil, parsley, salt and pepper in a large bowl. Add flour, Asiago cheese and the bread crumbs. Stir until well combined.
- Refrigerate dough for at least 15 minutes until firm. Check texture of dough. If it feels too wet, add more flour a TBL at a time.
- Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
- Start to bring 4 quarts of water with 1 TBL table salt to a boil in a large pot or Dutch oven. While the water is getting hot, get your sauce ready.
- Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm.
- Repeat with the rest of gnocchi. Gently toss gnocchi with sauce until coated. Serve immediately.
Nutrition Facts : Calories 291.3, Fat 16.5, SaturatedFat 9.9, Cholesterol 110.7, Sodium 490, Carbohydrate 18.7, Fiber 0.8, Sugar 1, Protein 16.6
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
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