Ricotta Gnocchi With Crispy Artichokes Recipes

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RICOTTA GNOCCHI WITH ARTICHOKE, LEMON AND MINT

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12



Ricotta Gnocchi with Artichoke, Lemon and Mint image

Steps:

  • In a bowl, mix together 3/4 cup of the flour, the ricotta, salt and egg yolks. Dust a work surface with the remaining 1/4 cup flour. One cup at a time, roll the ricotta mixture into 1/2-inch-thick ropes. With a dough cutter or pasta knife, cut the ropes into 1/2-inch pieces. Transfer the gnocchi to a cookie sheet and freeze until ready to use.
  • Heat the olive oil and butter in a saute pan over medium heat. Add the garlic and cook until lightly browned. Add the artichoke hearts and saute for 1 minute. Add the lemon juice and mint and salt and pepper to taste. Remove the sauce from the heat and add half of the Parmigiano-Reggiano; stir to thicken the sauce.
  • Boil the gnocchi in a large (6-quart) pot of salted water until they float to the top. Remove the gnocchi with a slotted spoon and add to the sauce. Garnish with the remaining Parmigiano.

1 pound ricotta
1 teaspoon salt
2 egg yolks
1 cup "00" flour
1/4 cup olive oil
2 tablespoons butter
4 cloves garlic, thinly sliced
4 artichoke hearts, thinly sliced
3 tablespoons fresh lemon juice
8 fresh mint leaves, julienned
Salt and pepper
1/2 cup grated Parmigiano-Reggiano

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



Ricotta Gnocchi image

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

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

RICOTTA GNOCCHI WITH CRISPY ARTICHOKES

Try this mouthwatering ricotta gnocchi recipe from chef Marc Vetri's "Il Viaggio di Vetri" cookbook for a special dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10



Ricotta Gnocchi with Crispy Artichokes image

Steps:

  • If you cannot find imported dry ricotta or your ricotta is wet, place it in a fine mesh sieve set over a bowl. Refrigerate and let drain 3 to 4 hours to remove excess moisture.
  • In a large bowl, stir together ricotta, egg, 1/2 cup flour, and 2 teaspoons salt until thoroughly blended and dough forms a soft ball. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip or a large plastic resealable bag, and refrigerate dough at least 30 minutes.
  • Fill a large nonreactive bowl with 4 cups water and add lemon juice. Working with 1 artichoke at a time, snap off tough outer leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that turn green just at the tips. Cut off green tips crosswise. Cut stem flush with the bottom of the artichoke so that no green remains. Cut artichoke in half. Cut halves lengthwise into slices and add to lemon water; set aside.
  • Sprinkle remaining cup of flour over a rimmed baking sheet. Remove dough from refrigerator. If using a resealable bag, cut a small hole in one lower corner of the bag. Pipe a 1-inch ball onto your fingers. Gently roll ball in flour until evenly dusted. Repeat process with remaining dough and flour.
  • Bring a large pot of salted water to a boil. Heat oil in a medium skillet over medium heat. Add garlic and cook until it begins to brown, 1 to 2 minutes. Drain artichokes and add to skillet. Reduce heat to medium-low. Cook, stirring occasionally, until artichokes are golden and crispy, 8 to 10 minutes; season with salt and pepper.
  • Meanwhile, shake off excess flour from gnocchi add add to boiling water. Cook until outside of gnocchi is cooked and somewhat firm and the inside is still soft, 3 to 5 minutes.
  • Using a slotted spoon, transfer artichokes to a plate and keep warm. Add vinegar, and using a wooden spoon, scrape up any browned bits from the bottom of skillet; let simmer for 2 minutes.
  • Using a slotted spoon, transfer gnocchi to warmed plated and sprinkle with Parmesan cheese. Drizzle vinegar mixture from skillet over gnocchi and top with crispy artichokes. Serve immediately.

1 pound imported dry ricotta cheese
1/2 large egg
1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
Coarse salt and freshly ground black pepper
1 tablespoon fresh lemon juice
3 baby artichokes
1/2 cup extra-virgin olive oil
1 clove garlic
2 teaspoons sherry vinegar
Grated Parmesan cheese, for serving

RICOTTA GNOCCHI

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14



Ricotta Gnocchi image

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.

Kosher salt
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour, plus more for dusting
Semolina flour, for dusting
Pancetta Tomato Sauce, recipe follows, for serving
6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
1/2 cup diced onions
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
5 fresh basil leaves, cut into chiffonade

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



Ricotta Cheese Gnocchi image

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

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves

GNOCCHI WITH ARTICHOKES

Make and share this Gnocchi With Artichokes recipe from Food.com.

Provided by Laka

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19



Gnocchi With Artichokes image

Steps:

  • Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
  • Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
  • Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
  • Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
  • Serve immediately topped with grated Parmesan cheese.
  • Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.

Nutrition Facts : Calories 266.9, Fat 12.8, SaturatedFat 1.9, Cholesterol 0.1, Sodium 851.3, Carbohydrate 31.9, Fiber 14.5, Sugar 8.9, Protein 7.1

2 tablespoons olive oil
4 garlic cloves, chopped
1/2 teaspoon pepperoncini pepper, crushed
480 g artichoke hearts, cut into quarters (2 cans à 390 g)
50 g sun-dried tomatoes packed in oil, coarsely chopped
1/2 cup white wine
3/4 cup broth (vegetable, from half a cube)
1 cup tomato sauce
1200 g potato gnocchi
1/4 cup parsley, chopped
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
400 g chopped tomatoes, from a can
1/4 cup tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 teaspoons dried basil
1 1/4 teaspoons dried oregano

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