CHEAT'S RICOTTA GNUDI WITH ASPARAGUS AND CRUMBS
Wow your guests with this easy gnocchi-like dumpling recipe. Made with light ricotta instead of potato; gnudi is the perfect spring starter. Check out more easy starter recipes.
Provided by delicious. magazine
Categories Italian vegetarian recipes
Time 30m
Yield Serves 4 as a starter
Number Of Ingredients 14
Steps:
- To make the gnudi, lay 5 kitchen paper squares roughly on top of each other, then dollop the ricotta onto them. Top with another 5 squares, then press the ricotta very firmly into a thin disc to extract the moisture. Remove the paper (it should come away cleanly), then scoop the ricotta into a mixing bowl. Stir in the remaining gnudi ingredients with a good pinch of salt and pepper. Chill for 30 minutes.
- Bring a large pan of well salted water to the boil and set a large sieve over a mixing bowl next to the hob. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into rough rugby ball shapes. Drop them into the water as you go - they'll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.
- Meanwhile, make the crumbs: heat the oil in a small frying pan, then fry the breadcrumbs for 5-8 minutes until golden.
- Steam the asparagus pieces for 3-4 minutes until just tender. Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully tip in the gnudi. Spread them out, then leave to cook for a few minutes until golden on the undersides. Turn, then add the garlic, lemon zest and juice, asparagus and oregano. Season, then cook for 2-3 minutes until heated through. Serve sprinkled with the crumbs.
Nutrition Facts : Calories 689kcals, Fat 47.5g (27.3g saturated), Protein 26.6g, Carbohydrate 37.5g (5.6g sugars), Fiber 3g
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Provided by Bon Appétit Test Kitchen
Categories Mushroom Easter Dinner Ricotta Asparagus Pea Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For gnocchi:
- Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
- Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
- DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
- For vegetables and assembly:
- Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
- Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
- Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
- Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
CHEAT'S GNUDI
Transform a bag of spinach with this cheat's gnudi, gnocchi-like dumplings made with cheese instead of potato. You only need four ingredients and 25 minutes
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 4
Steps:
- Put the spinach in a large colander set over the sink. Pour boiling water over, then leave to cool and drain. Squeeze out the excess moisture, then blitz in a food processor with the soft cheese, breadcrumbs and some seasoning. Rub some oil on your hands, then shape the mixture into 20 balls. Cook in a pan of boiling, salted water for 2 mins. Scoop out, season and drizzle over some oil and scatter over the parmesan.
Nutrition Facts : Calories 502 calories, Fat 36 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
RICOTTA GNUDI WITH BROWNED BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
- Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
- Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
- Bring a large pot of salted water to a low boil.
- Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
- Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
- Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
- Place the ricotta in a large pasta bowl.
- Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
RICOTTA GNUDI
I've only ever had gnudi with 00 flour, but this recipe incorporates semolina for a toothy bite. These pillowy gnudi will accommodate a variety of toppings for example marinara, pesto, or brown butter-sage sauce.
Provided by thedailygourmet
Categories Homemade Pasta
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a gentle boil.
- Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
- Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
- Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
- Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
- Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
- Drain gnudi and transfer to bowls.
- Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
- Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 890.1 mg
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