BIBA'S RICOTTA SQUASH GNOCCHI
This recipe was passed down to chef Biba Caggiano from her mother.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
- In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
- To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
- Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
- While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
- Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.
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.
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
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
BIBAS RICOTTA GNOCCHI
Yield 3 Servings
Number Of Ingredients 4
Steps:
- Blend and squeeze all ingredients with your hands until combined. If it's too sticky add more flour. Knead for 4 - 5 min, then let it rest a few min. Cut off a piece and roll back and forth by hand to form a thumb-width snake, much as you would make a Play-Dough snake. Cut snake into ½ inch pieces and roll pieces up a fork to form indentations . You should also leave a thumb indentation on the other side. Place in boiling water and return to boil. Cook 15 to 20 seconds and remove from water.
More about "bibas ricotta squash gnocchi recipes"
BIBA'S RICOTTA SQUASH GNOCCHI - MEALPLANNERPRO.COM
From mealplannerpro.com
Cuisine ItalianCategory DinnerServings 1Calories 641 per serving
RICOTTA AND KABOCHA SQUASH GNOCCHI | BCLIQUOR
From bcliquorstores.com
BUTTERNUT SQUASH AND RICOTTA GNOCCHI - THEKITTCHEN
From thekittchen.com
BIBA'S RICOTTA SQUASH GNOCCHI RECIPE | RECIPE | RECIPES, …
From pinterest.com
RICOTTA GNOCCHI WITH ZUCCHINI, SQUASH, ITALIAN SAUSAGE …
From thepkpway.com
THE EASIEST HOMEMADE RICOTTA GNOCCHI - BIGGER BOLDER BAKING
From biggerbolderbaking.com
BIBA'S RICOTTA SQUASH GNOCCHI - TECHABBY.COM
From techabby.com
LIDIAS RICOTTA GNOCCHI RECIPES - FOOD NEWS
From foodnewsnews.com
SQUASH & RICOTTA GNOCCHI WITH CRISPY SAGE, HAZELNUTS AND BACON
From lecreuset.ca
RICOTTA AND SQUASH RECIPES (113) - SUPERCOOK
From supercook.com
BASIC RICOTTA GNOCCHI (GNOCCHI DI RICOTTA) RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
QUARANTINE COOKING: RICOTTA GNOCCHI - DOWNTOWN TORONTO HOTELS
From downtowntorontohotels.ca
RICOTTA SQUASH GNOCCHI | METRO
RICOTTA SQUASH GNOCCHI | METRO
From www1-ppr.metro.ca
RICOTTA SQUASH GNOCCHI - IT'S A LABOR OF **LOVE** - FARMGIRL GOURMET
From farmgirlgourmet.com
RICOTTA GNOCCHI WITH SQUASH, SAGE AND FETA RECIPE | CTV …
From atlantic.ctvnews.ca
SQUASH-RICOTTA GNOCCHI WITH BACON BROWN BUTTER SAUCE
From christiannkoepke.com
RICOTTA-SQUASH GNOCCHI (GNOCCHI DI ZUCCA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BIBAS RICOTTA SQUASH GNOCCHI | OPSKRIFTER 2022
From da.holidaysbeauty.com
RECIPES: BUTTERNUT RICOTTA ASIAGO ROSEMARY GNOCCHI
From recipesfromthecolormint.blogspot.com
LIDIA'S BUTTERNUT SQUASH GNOCCHI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GNOCCHI WITH BUTTERNUT SQUASH SAUCE - THROUGHTHEFIBROFOG
From throughthefibrofog.com
DELICATA SQUASH GNOCCHI - MY BIZZY KITCHEN
From mybizzykitchen.com
GNOCCHI WITH BUTTERNUT SQUASH SAUCE - LIDIA
From lidiasitaly.com
BIBA RICOTTA SQUASH GNOCCHI - TECHABBY.COM
From techabby.com
BIBA CAGGIANO
From pinterest.ca
RICOTTA SQUASH GNOCCHI | METRO
From metro.ca
SPINACH RICOTTA GNOCCHI - THYME FOR COOKING
From thymeforcookingblog.com
ROASTED BUTTERNUT SQUASH WITH RICOTTA GNOCCHI
From christinasfoodandtravel.com
MAKE MY GNOCCHI RICOTTA – CHEF PAULETTE
From chefpaulette.net
BIBA'S RICOTTA SQUASH GNOCCHI RECIPE | RECIPE | SWEET POTATO …
From pinterest.com
HOME - HEY NUTRITION LADY
From heynutritionlady.com
HOT TO MAKE RICOTTA GNOCCHI STEP BY STEP - ITALIAN FOOD FOREVER
From italianfoodforever.com
LIDIA'S RICOTTA GNOCCHI RECIPE - THERESCIPES.INFO
From therecipes.info
FRESH RICOTTA - FARMGIRL GOURMET
From farmgirlgourmet.com
KABOCHA SQUASH GNOCCHI - TINY URBAN KITCHEN
From tinyurbankitchen.com
THE EASY SQUASH AND RICOTTA CHEESE GNOCCHI
From thecookingflower.ilfiordicappero.com
BUTTERNUT SQUASH GNOCCHI WITH BROWN BUTTER, SAGE AND PROSCIUTTO
From pinabresciani.com
RICOTTA GNOCCHI WITH HERBY MUSHROOMS AND SAGE BROWNED BUTTER.
From halfbakedharvest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love