RICOTTA GNOCCHI
Melt-in-your-mouth, pillowy Italian ricotta gnocchi. You won't believe how delicious and quick to make they are!
Provided by Aleksandra
Categories dinner Main Course Side Dish
Time 15m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
SKILLET-TOASTED GNOCCHI WITH PEAS RECIPE
Shake up your usual pasta night with this comforting, delicious dish. Potato gnocchi is a great alternative to pasta-and possibly even better when crisped up in a pan. Gnocchi, or Italian dumplings, can be made with potatoes, semolina, cornmeal, wheat flour, or similar ingredients. Toasting is the key to store-bought gnocchi. Although the package directions call for it to be boiled in salted water, sauté the gnocchi in a pan with a little butter and oil until they are golden brown on the outside and hot and tender on the inside. Then, much like pasta, these toasty little nuggets can be flavored in almost any way imaginable. We like this fresh springtime riff, with sweet peas, parsley, lemon, and parmesan cheese. But you can add your favorite vegetables and herbs, tomato or pesto sauce, or even some protein like sautéed shrimp or sliced grilled chicken. Whatever you choose, you'll have a satisfying dinner on the table in 30 minutes or less. Shake up the weekend pot of chicken and dumplings and toss in a package of gnocchi instead of making dumplings. Or, for a Southern flair, use one of the region's favorite root vegetables and make sweet potatoes dumplings; these pillowy, gnocchi-like dumplings will give your pot of chicken soup a big boost of nutrition. Gnocchi is also a great substitute for pasta in family favorite dishes like mac and cheese.
Provided by Southern Living Editors
Categories Dinner
Time 30m
Yield Serves 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 407 calories, Carbohydrate 53.2 g, Fat 16.3 g, Fiber 6.3 g, Protein 13 g
FOUR INGREDIENT TOASTED GNOCCHI
Four ingredient gluten free toasted gnocchi coated in butter, almond meal, and cheese.
Provided by Stefanie
Categories Appetizer
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Serves 2-4
ROASTED GNOCCHI AND VEGGIE CHEAT SHEET
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
- Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.
ROAST MUSHROOM GNOCCHI
For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
- Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.
Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
SKILLET-TOASTED GNOCCHI WITH PEAS RECIPE - (4.4/5)
Provided by jeknudson
Number Of Ingredients 11
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.
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SHEET-PAN GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (271)Author Sarah JampelServings 4
- Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
- Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
- Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
- Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.
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