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trying my hand at making ricotta gnocchi this weekend, any T &T recipes or tricks/tips?
- Thread starter starburst
- Start date
melissa-dallas
Well-known member
Love this one & have made it several times: Spinach Gnocchi with Gorgonzola Cream Sauce
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96680
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96680
shaun-in-to
Well-known member
This is the only one I make anymore. Light, freezes well. Everyone loves them.
I thought I'd posted it here but it doesn't come up in any searches. Use the freshest, best quality ricotta you can find. Supermarket ones often have stabilizers and other gunk in them. A quality cheese shop would sell a good one. Best is sheep's or buffalo milk.
Ricotta Gnocchi
Serves 4 (as main) or 6 (as starter)
8 oz fresh ricotta cheese
3/4 cup grated Parmesan
1/2 cup bread flour (although all-purpose will work too)
1 egg, lightly beaten
1/4 tsp salt
Mix all the gnocchi ingredients together, by hand or in a mixer with the paddle. The dough will be a bit sticky. Chill for at least 1 hour.
Lightly flour your work surface. Divide the dough into 3 or 4 parts. Flour your hands, and roll one piece of dough into a slender log about 1/2 inch wide. Using a sharp knife (and dipping it in flour if it starts to stick), cut this log into bite-sized pieces--about 1/2 inch. Place on baking sheet lined with a piece of wax or parchment paper. Repeat with the remaining dough.
If you like, you can shape the gnocchi by rolling them over the tines of a fork or along a wooden gnocchi press.
The gnocchi can be kept, chilled, for several hours until you plan to cook them, or freeze them on the baking sheets. Frozen gnocchi are much easier to handle -- just dump the bag into the boiling water.
Cook the gnocchi in a large pot of rapidly boiling salted water until they rise to the surface--just a couple of minutes. Drain, reserving 1 cup of the hot water for the sauce if needed.
Spring Peas and Mint Sauce
1 small onion, minced
1/2 garlic clove, minced
1 oz pancetta, finely diced
1 Tbsp extra virgin olive oil
1/2 cup fresh or frozen green peas
Several leaves of fresh mint, finely sliced into a chiffonade
Saute the onion, garlic and pancetta in the oil until the onion wilts and the pancetta begins to crisp slightly. Add the peas along with some of the reserved cooking water if needed to form a sauce consistency. The peas will take just a couple of minutes to cook. Serve garnished with the fresh mint.
Variations:
Add a splash of cream to the sauce.
Many other vegetables work in place of peas--zucchini, asparagus, fava beans, winter squash, sweet peppers, etc. Follow the season. Mint goes well with spring and early summer vegetables; zucchini and peppers go with basil; sage goes with winter squash.
From "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant.
I thought I'd posted it here but it doesn't come up in any searches. Use the freshest, best quality ricotta you can find. Supermarket ones often have stabilizers and other gunk in them. A quality cheese shop would sell a good one. Best is sheep's or buffalo milk.
Ricotta Gnocchi
Serves 4 (as main) or 6 (as starter)
8 oz fresh ricotta cheese
3/4 cup grated Parmesan
1/2 cup bread flour (although all-purpose will work too)
1 egg, lightly beaten
1/4 tsp salt
Mix all the gnocchi ingredients together, by hand or in a mixer with the paddle. The dough will be a bit sticky. Chill for at least 1 hour.
Lightly flour your work surface. Divide the dough into 3 or 4 parts. Flour your hands, and roll one piece of dough into a slender log about 1/2 inch wide. Using a sharp knife (and dipping it in flour if it starts to stick), cut this log into bite-sized pieces--about 1/2 inch. Place on baking sheet lined with a piece of wax or parchment paper. Repeat with the remaining dough.
If you like, you can shape the gnocchi by rolling them over the tines of a fork or along a wooden gnocchi press.
The gnocchi can be kept, chilled, for several hours until you plan to cook them, or freeze them on the baking sheets. Frozen gnocchi are much easier to handle -- just dump the bag into the boiling water.
Cook the gnocchi in a large pot of rapidly boiling salted water until they rise to the surface--just a couple of minutes. Drain, reserving 1 cup of the hot water for the sauce if needed.
Spring Peas and Mint Sauce
1 small onion, minced
1/2 garlic clove, minced
1 oz pancetta, finely diced
1 Tbsp extra virgin olive oil
1/2 cup fresh or frozen green peas
Several leaves of fresh mint, finely sliced into a chiffonade
Saute the onion, garlic and pancetta in the oil until the onion wilts and the pancetta begins to crisp slightly. Add the peas along with some of the reserved cooking water if needed to form a sauce consistency. The peas will take just a couple of minutes to cook. Serve garnished with the fresh mint.
Variations:
Add a splash of cream to the sauce.
Many other vegetables work in place of peas--zucchini, asparagus, fava beans, winter squash, sweet peppers, etc. Follow the season. Mint goes well with spring and early summer vegetables; zucchini and peppers go with basil; sage goes with winter squash.
From "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant.
Here's a version from Julie in WA (low carb version)
Julie R - WA: Also making, rec: Ricotta Gnocchi (which happen to be lower carb)... recipe inside
Posted: Apr 8, 2005 9:24 PM
** Ricotta Gnocchi **
When I saw Kathleen Daelemans making these on her FoodTV "Cooking Thin" show, I was pretty excited! As anyone who has eaten a lower carb menu knows, we do miss our bread and pasta dishes. But here's a gnocchi that's much lower in carbs, lower in fat, but not low in taste!
Prep time includes chilling.
1 pound fresh ricotta cheese (you can make your own or purchase)
1 egg
1/4 cup (1 ounce) grated parmesan
2 pinches kosher salt, to taste
flour, to roll gnocchi in
salted boiling water or chicken broth
Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate. Add the Parmesan and salt and mix well. Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi and drop them into the flour (don't let the gnocchi touch each other or they'll stick). Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made. Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared. Cook the gnocchi by simmering them in salted boiling water or chicken broth, you'll know they're done when they float to the top of the liquid, about 3 to 4 minutes; remove with a slotted spoon.
These go well with sautied peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.
Prep: 140 min Cook: 5 min Servings: 6
http://boards.epicurious.com/thread.jspa?messageID=546293
Julie R - WA: Also making, rec: Ricotta Gnocchi (which happen to be lower carb)... recipe inside
Posted: Apr 8, 2005 9:24 PM
** Ricotta Gnocchi **
When I saw Kathleen Daelemans making these on her FoodTV "Cooking Thin" show, I was pretty excited! As anyone who has eaten a lower carb menu knows, we do miss our bread and pasta dishes. But here's a gnocchi that's much lower in carbs, lower in fat, but not low in taste!
Prep time includes chilling.
1 pound fresh ricotta cheese (you can make your own or purchase)
1 egg
1/4 cup (1 ounce) grated parmesan
2 pinches kosher salt, to taste
flour, to roll gnocchi in
salted boiling water or chicken broth
Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate. Add the Parmesan and salt and mix well. Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi and drop them into the flour (don't let the gnocchi touch each other or they'll stick). Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made. Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared. Cook the gnocchi by simmering them in salted boiling water or chicken broth, you'll know they're done when they float to the top of the liquid, about 3 to 4 minutes; remove with a slotted spoon.
These go well with sautied peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.
Prep: 140 min Cook: 5 min Servings: 6
http://boards.epicurious.com/thread.jspa?messageID=546293