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Deliciously light homemade gnocchi. Serve with whatever kind of pasta sauce you like and top with freshly grated Parmesan or pecorino cheese.
London, England, UK
4 people made this
- 180g plain flour
- 750g ricotta cheese
- 1½ teaspoons salt
- 2 eggs
- 1 tablespoon extra virgin olive oil
MethodPrep:45min ›Cook:5min ›Ready in:50min
- Combine the flour, ricotta and salt in a large bowl. Stir in eggs and olive oil; knead into a dough that is not too sticky but not too dry.
- Slice off a piece of the dough and roll it into a string that is about 1cm thick. Slice into 1 cm pieces. Use the prongs on the back of a fork to roll each piece and create the traditional gnocchi shape. Repeat with the remaining pasta dough.
- Bring a pot of boiling salted water to the boil. Add the gnocchi and cook until they float to the surface. Remove and serve with your favourite pasta sauce.
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How to Make It
Add egg, ricotta, parmesan, salt, and pepper to a bowl. Mix to combine.
Add flour a quarter cup at a time until a dough begins to form, it should be sticky but not so much that it won't hold its shape when pinched.
Spread a generous amount of flour onto a piece of parchment paper and scrape your dough into a loose log form. Roll it up and refrigerate for 30 minutes.
Once chilled, cut the log into four pieces diagonally. Roll each log one at a time into a 10-inch cylinder and cut it into 1-inch pieces. You can either cook your gnocchi smooth like this as some prefer or roll them gently along the backside of a fork to create divots. These divots are great because they can hold little bits of sauce or butter once cooked, but aren't necessary.
To cook the gnocchi, place them in batches in salted boiling water for 3-4 minutes or until they begin to float. Pull them out with a slotted spoon and place them into an ice bath to make sure they don't continue cooking. You can freeze them for later or eat them right away with a sauce of your choice.
Heap the flour on a work surface add the salt and mix form a hole in the middle of the flour. Add the ricotta cheese and egg to the center of the hole and mix to form a dough.
Knead for a few minutes until smooth cover and allow dough to rest for 30 minutes.
When ready to use, cut the dough into small chunks and roll each one into a rope shape the thickness of your middle finger cut rope into 1/2 inch pieces and roll each piece off the tines of a fork or butter paddle to create lines. Place them on towel-lined trays until ready to boil.
Bring a large pot of salted water to a boil and drop a few dozen of the gnocchi into the pot and when they bob to the surface, fish them out with a mesh strainer and add to casserole dish with a layer of the sauce. Continue boiling until all are cooked. Pour remaining sauce over the top.
Toss with the gnocchi Asiago Cream Sauce to coat the gnocchi well and serve.
ASIAGO AND SPECK CREAM SAUCE
In a non-stick pot, melt butter over medium heat and add Speck cook 1 minute add chicken broth and combine well. Slowly stir in cream and cheese stir until well combined. Add grating of nutmeg and salt to taste.
1. Drain the ricotta in a mesh strainer for up to an hour
2. Put a large pot of salted water on to boil
3. Combine the cheese in a large bowl with egg yolk, salt, herbs and grated cheese, mixing well to combine. Add some of the flour and stir just until combined it should still be quite sticky.
4. Flour the board heavily. Scoop a large spoonful of dough onto the board and flour the top heavily. Flour your hands and roll the dough into a log about the width of one finger. Dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4").
5. Transfer to a parchment-lined, flour-dusted baking sheet. Repeat until all the gnocchi are formed. Work quickly so they don't get soggy and stick.
6. Turn the heat down under the pot until the water bubbles gently. Add the gnocchi and stir once so they don't stick to the bottom. Cook until the float to the surface, 2-4 minutes. Remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.
No you don't. Baked ricotta gnocchi is a very easy dish on its own if you buy the gnocchi and marinara sauce. I mean at that point it's like 4 ingredients and can be made in under 30 minutes. But while store-bought gnocchi is fine, you'll really notice the difference if you make it yourself. And no it's not hard at all. The big thing is just knowing when not to add anymore flour. You want to add just the right amount so you can roll out the dough but it won't be too dense. I've found 1 ½ cups works great.
As for the homemade marinara sauce, I won't fault you at all if you just want to buy some, but again the extra effort really makes a difference. Unless I'm mistaken you can't buy brown butter marinara sauce anywhere. So if you're going to make these, go all-out.
- Bring a large pot of water to a boil and salt the water.
- Drop the frozen gnudi into the boiling water and wait for them to float.
- Once they float, simmer for an additional minute to 3 minutes.
- Remove from the water, drain and serve.
Gnudi uses ricotta cheese to make little fluffy pillows of goodness whereas gnocchi utilizes cooked potato to achieve little dumplings of happiness.
Gnudi pronounced &lsquonu -dee&rsquo translated from the Flourintene Italian meaning &lsquonaked&rsquo are dumpling sized balls of ricotta, flour, egg yolk and salt simmered in water for 2 minutes. These delicate pillows are similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato. Picture a ravioli without the pasta. In fact, gnudi can easily be made gluten-free.
If you are making a big batch of gnudi during batch cooking or meal planning they can easily be frozen. Simply dust a cookie sheet or baking tray with flour and space the gnudi out on the tray. Freeze until firm, about 2-3 hours depending on size, and store in a zip top bag with as much air pressed out as possible. They will keep in the freezer for up to a month.
Sauteed in brown butter sauce
Topped with a generous scoop of bolognese and a shred of parmesan cheese
Saute them in butter and sage, served with fresh mozzarella
Be sure to drain the ricotta. The less moisture, the less sticky the dough will become.
Add parmesan cheese to the dough for an extra layer of flavor. I recommend 1/2 cup fresh grated to start.
The dough will double in size when you boil them. Consider this when rolling out or piping the dough.
Don&rsquot over work the dough. Gentle folding until the dough just comes together. You can always flour your hands and surface to keep the stick
- 1 carton (15 oz.) whole-milk ricotta cheese
- About 1/2 cup grated romano cheese
- ¼ cup minced fresh basil leaves
- 2 large eggs
- 2 tablespoons olive oil
- About 1/2 teaspoon pepper
- About 2 1/3 cups semolina
- About 1 tablespoon salt
- 3 cups marinara sauce, heated
In a large bowl, mix ricotta, 1/2 cup romano cheese, the basil, eggs, olive oil, and 1/2 teaspoon pepper until well blended. Add 2 cups of the semolina and stir until evenly moistened.
Scrape dough onto a board lightly coated with semolina and knead until it forms a smooth ball that's no longer sticky, about 20 turns, adding more semolina as needed to prevent sticking.
Cut dough into 10 pieces. With your fingers, roll each into a 1/2-inch-thick rope. Cut ropes into 1-inch pieces and lay, slightly apart, on baking sheets lightly coated with semolina.
In an 8- to 10-quart pan over high heat, bring 5 quarts water and 1 tablespoon salt to a boil. Gently push gnocchi into water and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
Spoon marinara sauce into a bowl and mound gnocchi on top. Add more salt, romano, and pepper to taste.
Place ricotta in a fine sieve over a bowl for 30 minutes to drain off any excess liquid. Place drained ricotta in a bowl with grated cheese, eggs and salt. Add flour and mix to form a dough. Add a little extra flour if the dough is too sticky and wet. Be careful not to overwork.
Divide dough into quarters and gently roll into two-centimetre-diameter logs on a lightly floured surface. Cut into two-centimetre pieces and gently place on a lightly floured tray. Press down with back of a fork to make indents in each gnocchi. Continue with remaining dough.
To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes.
To cook gnocchi, drop into a saucepan of simmering, lightly salted water and remove as soon as they float to the top, after one or two minutes. Place in a warmed bowl, top with some tomato sauce and gently mix. Serve with a little extra parmesan.
Ricotta Gnocchi Gratin
In the bowl of a stand mixer fitted with the dough hook, mix the ricotta with the 2/3 cup of Parmigiano, the whole egg, egg yolk, lemon zest, nutmeg, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper at medium speed until blended. With the machine on low, gradually add the 1 1/4 cups of flour until incorporated. Beat at medium speed until a tacky dough forms, about 1 minute. Scrape the dough out onto a floured work surface and pat into a mass. Dust the top with flour, then wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces gently roll each into a 3/4-inch-thick rope. Cut the ropes into 1-inch lengths and transfer to the baking sheet.
Grease a large rimmed baking sheet with oil. In a large pot of simmering salted water, cook one-third of the gnocchi over moderate heat until they rise to the surface, then cook for 2 minutes longer. Using a slotted spoon, transfer to the prepared baking sheet. Repeat with the remaining gnocchi.
Preheat the oven to 200°. In a large skillet, cook one-third of the pancetta in 1 tablespoon of the oil over moderate heat, stirring occasionally, until the fat is rendered but the pancetta is not crisp, 3 to 5 minutes. Stir in 3 tablespoons of the butter and cook, stirring, until it just starts to brown and smell nutty, about 3 minutes. Add 10 sage leaves cook until crisp, 20 seconds.
Add one-third of the gnocchi and cook, undisturbed, until golden on the bottom, 2 to 3 minutes. Using a metal spatula, flip the gnocchi and cook until browned, about 2 minutes longer. Stir in 2 teaspoons of the lemon juice and a pinch of the orange zest season with salt and pepper. Using a spatula or slotted spoon, transfer the gnocchi, pancetta and sage to a large ovenproof serving dish. Spoon 2 tablespoons of the fat from the skillet over the gnocchi keep warm in the oven. Pour off the remaining fat from the skillet. Repeat the whole process 2 more times. Sprinkle Parmesan over the gnocchi and serve.
Gluten Free Ricotta Gnocchi with Quick Tomato Sauce Recipe
Dressed, they are not exactly homely they have a bland sort of appeal, respectable, sturdy, decent, ordinary. But shed off their clothing they are transformed into lush, provocative pillows of delectableness creamy, soft and sensuous.
I am talking ravioli here. What did you think?
Naked Ravioli (or Ravioli Nudi as they are called in Italian) is basically ricotta gnocchi – like the insides of ricotta ravioli without the pasta wrapping. And my-oh-my are they heavenly.
Many moons ago, a friend of mine and I decided to throw a dinner party for a group of friends and (foolishly) decided to make homemade ravioli. We toiled for hours and hours, making homemade pasta, rolling, cutting, drying and cutting again and then filling the pasta with parmesan flavored ricotta and carefully pinching every single square of pasta to seal them so they wouldn’t burst when cooked. Despite all our careful pinching there were still a few that did burst and I found myself fishing out the cooked filling that had escaped their doughy (gluten-filled) outsides and settled at the bottom of the pot. They were without a doubt my favorite part of the meal.
That meal took us forever to prepare and yes, it was good enough for company, however, we were too tired to enjoy our guests or the fruits of our hard labor. Preparing this gluten-free naked ravioli and sauce took me somewhere under 45 minutes (not counting the time to drain the ricotta) and was good enough to serve visiting diplomats or Hugh Jackman, or more importantly, my family.
There are few things you need to know to ensure perfect success.
No Whey! You need to drain the whey off the ricotta. This is simple. Place your ricotta in a strainer or wrap in some cheese cloth and put in a colander set over a bowl to catch the liquid, top with a piece of plastic wrap and refrigerate overnight (or up to 24 hours). This will ensure your ricotta is nice and dry which will keep your gnocchi from becoming too dense.
Easy Tiger. Go easy on the salt and nutmeg. The Parmesan adds a good bit of saltiness and you only need a couple of small gratings of nutmeg – you do not want eggnog flavored dumplings.
Enough is enough! Add just as much potato starch as is necessary to keep the gnocchi together so they stay nice and light. Which brings me to my next tip…
Testing, testing, testing. Add the minimum amount of potato starch and then drop a spoonful in some boiling water. If it falls apart when you push on it gently, you need more. If it stays together, firmly but still soft, you got it! Depending on the humidity and all sorts of factors, this amount can change from day to day so don’t skip the testing. (I usually use about 7 tablespoons.)
Believe it or not, I had some left over so I stored the gnocchi and sauce separately in the fridge and then reheated the gnocchi in the microwave for about 30 seconds or so and served with re-heated sauce. Perfectly yummy the second time around.