Four Ingredient Toasted Gnocchi Recipes

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.

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.