luisa_calif
Well-known member
from old Gail's. Can you repost the recipe here since I can't find it? TIA
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PatBastrop: I was looking at my old links & saw your recipe for gnocchi...
- Thread starter luisa_calif
- Start date
patbastrop
Well-known member
and I still can't spell "gnocchi" ARGGH
patbastrop
Well-known member
Hi Luisa! I hope this is what you are looking for -- Randi/Or REC Fresh Ricotta, spinach gnocci.
The only other recipe I have in my files is for a ragu-dumpling from BA.
Forum Home Page: Archive Swap 14601-14700
Re: Speaking of Tiramisu - REC for making your own Mascarpone... (Randi/Or)
Re: Thank you! I was wondering what kind of starter it took. How much does this make? (nt) (katie/ID)
Re: It makes almost the entire quart. there is very little moisture lost since it is not really a type of cheese but (Randi/Or)
Re: Fresh ricotta, spinach gnocci -- yum! (Pat/Harpers Ferry)
Previous Message: Pat, give me a day and I'll have it on for you, we have a rare moment of sunshine so I'm out of here! (nt) (Randi/Or)
Date: Thu, 19 Feb 1998 00:32:31 GMT
From: Randi/Or (randi@newportnet.com)
Pat/Harpers Ferry here's the gnocchi recipe...
Gnocchi Verdi
4 tbls butter
1 ten oz pkg frozen chopped spinach
3/4 cup ricotta
2 eggs lightly beaten
1/2 cup flour
3/4 cup grated parmesan (quality)
1/2 tsp salt
1/2 tsp ground black pepper
fresh nutmeg - about 1/4 tsp or more if you like
defrost the spinach and squeeze dry. In an 8 -10"
skillet, heated, saute the spinach in butter until it
is dry. Add the ricotta and saute for a couple of
minutes. Put mixture into a large mixing bowl and
add eggs, mix well and add the rest of the ingredients.
chill for about an hour in the frig.
Bring a large pot of water to a simmer and add 1 tbl salt
using about a tbl, shape the gnocchi into small
balls. you may have to flour your hands or wash
them repeatedly. drop the gnocchi into the simmering
water and cook for 5 - 10 min until they puff slightly
and are somewhat firm to the touch. Remove with
a slotted spoon to paper towels to drain. In a shallow
baking dish, large enough to hold the gnocchi in
one layer, put 2 - 3 tbls melted butter, add the
gnocchi and roll to coat. sprinkle with freshly
grated parmesan place in a 400o oven or under
the broiler
until the cheese melts.
Now, if you are using commercial ricotta, drain it
overnight. Use only unsalted butter in the recipe.
Marcella Hazan adds a tbls of minced, sauted onions
and minced pancetta.
These freeze well. You can figure out what works
for you and maybe add more flour, or breadcrumbs
so they stay together in the boil. They're really good!
Hope you enjoy them.
The only other recipe I have in my files is for a ragu-dumpling from BA.
Forum Home Page: Archive Swap 14601-14700
Re: Speaking of Tiramisu - REC for making your own Mascarpone... (Randi/Or)
Re: Thank you! I was wondering what kind of starter it took. How much does this make? (nt) (katie/ID)
Re: It makes almost the entire quart. there is very little moisture lost since it is not really a type of cheese but (Randi/Or)
Re: Fresh ricotta, spinach gnocci -- yum! (Pat/Harpers Ferry)
Previous Message: Pat, give me a day and I'll have it on for you, we have a rare moment of sunshine so I'm out of here! (nt) (Randi/Or)
Date: Thu, 19 Feb 1998 00:32:31 GMT
From: Randi/Or (randi@newportnet.com)
Pat/Harpers Ferry here's the gnocchi recipe...
Gnocchi Verdi
4 tbls butter
1 ten oz pkg frozen chopped spinach
3/4 cup ricotta
2 eggs lightly beaten
1/2 cup flour
3/4 cup grated parmesan (quality)
1/2 tsp salt
1/2 tsp ground black pepper
fresh nutmeg - about 1/4 tsp or more if you like
defrost the spinach and squeeze dry. In an 8 -10"
skillet, heated, saute the spinach in butter until it
is dry. Add the ricotta and saute for a couple of
minutes. Put mixture into a large mixing bowl and
add eggs, mix well and add the rest of the ingredients.
chill for about an hour in the frig.
Bring a large pot of water to a simmer and add 1 tbl salt
using about a tbl, shape the gnocchi into small
balls. you may have to flour your hands or wash
them repeatedly. drop the gnocchi into the simmering
water and cook for 5 - 10 min until they puff slightly
and are somewhat firm to the touch. Remove with
a slotted spoon to paper towels to drain. In a shallow
baking dish, large enough to hold the gnocchi in
one layer, put 2 - 3 tbls melted butter, add the
gnocchi and roll to coat. sprinkle with freshly
grated parmesan place in a 400o oven or under
the broiler
until the cheese melts.
Now, if you are using commercial ricotta, drain it
overnight. Use only unsalted butter in the recipe.
Marcella Hazan adds a tbls of minced, sauted onions
and minced pancetta.
These freeze well. You can figure out what works
for you and maybe add more flour, or breadcrumbs
so they stay together in the boil. They're really good!
Hope you enjoy them.
luisa_calif
Well-known member
I'm not sure, I'll need to check my other computer. But thank you very much!
I think I may have thought it was with potatoes. Have you made this? What kind of sauce do you recommend? I've never made gnocchi as it wasn't made by my Nonna.
I think I may have thought it was with potatoes. Have you made this? What kind of sauce do you recommend? I've never made gnocchi as it wasn't made by my Nonna.
luisa_calif
Well-known member
No, I don't think so.