Four Ingredient Toasted Gnocchi Recipes

20-MINUTE RICOTTA GNOCCHI

Steps:

• Bring a large stockpot of generously-salted water to a boil over high heat.
• While your water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.) The drained ricotta should now weigh about 12 ounces.
• Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.
• Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
• Carefully transfer the gnocchi to the boiling water to cook. Then once they float - usually after 30 seconds or so - drain the gnocchi.
• Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!

HOMEMADE POTATO GNOCCHI

Steps:

• In a large pot boil potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer.
• Mix together the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
• While the gnocchi are resting make the sauce. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken.
• In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!

RICOTTA GNOCCHI

Steps:

• Drain the ricotta: On a large plate, lay out 2 layers of paper towels, spread the ricotta cheese and press it carefully with more paper towels until they soak up the water. Gently pull the paper towel by pulling its edge. Repeat, trying to drain as much moisture as possible.
• Make the gnocchi dough: Add the egg to a medium bowl and lightly beat it. Add the remaining ingredients: drained ricotta, grated Parmesan cheese, flour, salt, and pepper. Mix quickly until the ingredients are almost combined, but they don't have to be thoroughly combined.
• Form the gnocchi: Transfer half of the batter onto a well-floured wooden board. Gently roll each piece of the dough into a wide cylinder to a thickness of about 1 1/4-inch/3cm. Brush off excess flour. Using a sharp knife, cut each long into 1.5-inch/4 cm pieces. Repeat with the remaining dough. You should have about 25 gnocchi.
• Cook gnocchi: Bring a large amount of well-salted water in a big pot to a boil. Cook the gnocchi in 2 batches. When the gnocchi float to the surface, cook them for 1 minute then transfer with a slotted spoon to a plate.
• Enjoy!

FOUR INGREDIENT TOASTED GNOCCHI

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
• Bring a large pot of salted water to a boil. Once boiling drop the gnocchi into the water. Boil them for 2 minutes.
• Add the butter to a pie pan. Microwave for 15 seconds to melt. Transfer the cooked gnocchi to the butter and toss to evenly coat.
• Add the almond meal and cheese to another pie pan. Mix to combine.
• Toss a few gnocchi at a time in the almond meal mixture. Transfer to prepared baking sheet. Continue until all the gnocchi are coated.
• Bake gnocchi for 15 minutes until lightly golden and toasted. Serve right away with marinara sauce of your choice.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

SKILLET-TOASTED GNOCCHI WITH PEAS RECIPE - (4.4/5)

Steps:

• Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter; cook, stirring constantly, until butter melts, about 1 minute. Top with Parmesan, and serve immediately.