RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
- Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g
HOMEMADE RICOTTA GNOCCHI WITH MUSHROOMS
This delicious Piemontese recipe for homemade ricotta gnocchi served with sauteed mushrooms is pretty easy to make and a fabulous dish for meatless Mondays and vegetarians.
Provided by Jacqueline De Bono
Categories homemade gnocchi Main Course
Number Of Ingredients 12
Steps:
- Mix and knead all the gnocchi ingredients together ( I did it in a bowl). First using a fork and then by hand. Put the dough in the fridge covered with plastic wrap for half an hour.
- While the dough is resting prepare and cook the mushrooms. If using dried porcini, soak them in warm water for 20-30 minutes first. Then drain them but keep a bit of the water to add to the sauce. Clean the other mushrooms and cut into slices. Peel the garlic and chop finely. Was the parsley and chop finely.
- Heat the olive oil and half the butter in a frying pan or skillet. Add the garlic and cook until it starts to soften. Add the mushrooms and continue cooking until they start to brown slightly. Add more butter if they start to dry out. When the mushrooms are almost cooked add the parsley and the rest of the butter. Add salt and black pepper to taste. Cook for another 5 minutes.
- Put a pot of salted water on to boil. In the meantime, with the help of plain flour or semolina, take a tablespoon of the dough and roll it between your hands into a ball (you will probably need to flour your hands. Then roll the ball out into a rope/snake on a floured board. Cut the pasta into gnocchi of about 2cm in length and roll them across a fork or gnocchi board if you have one to create ridges. You can also leave them without ridges.
- Add a little olive oil to the boiling water and then carefully put a few gnocchi at a time into the boiling water. They will sink to the bottom and rise to the surface when cooked. Once they rise, remove them from the water using a slotted spoon and add them to the mushrooms. You will probably have to cook the gnocchi in batches.
- Sauté the gnocchi and mushrooms together for a couple of minutes. If the sauce seems dry add some of the gnocchi cooking water or more butter. Serve immediately with a little more chopped parsley and grated cheese.
RICOTTA GNOCCHI WITH HERBY MUSHROOMS AND SAGE BROWNED BUTTER
Making gnocchi at home is easy with this delicious recipe using ricotta cheese!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 15
Steps:
- 1. To make the breadcrumbs. Preheat oven to 425 degrees F. On a baking sheet, toss the olive oil, bread, garlic, and a pinch of salt and pepper. Transfer to the oven and bake for 10 minutes or until toasted. Crumble the bread into fine crumbs or pulse in the food processor. Toss with the Asiago cheese. Set aside.2. To make the gnocchi. In a bowl, mix together the ricotta and egg. Add 3/4 cup flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.3. Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.4. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.5. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes. 6. Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.7. Divide the gnocchi among bowls. Top with breadcrumbs. EAT and ENJOY.
Nutrition Facts : Calories 449 kcal, ServingSize 1 serving
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
RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
- To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn't be too wet. Turn the dough out onto a clean work surface that's dusted with flour. Gently knead the dough, adding flour until it's no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
- Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.
RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE
Steps:
- To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
- Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
- Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
- Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.
RICOTTA GNOCCHI WITH MUSHROOMS AND MARJORAM
Provided by Andrew Carmellini
Categories Herb Mushroom Pasta Sauté Dinner Ricotta Chill Potluck Boil Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gnocchi:
- Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
- Mix ricotta, 1/2 cup flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 4 tablespoonfuls). Cover and chill 30 minutes.
- Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.
- For sauce:
- Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of green onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 1/2 cup chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of green onions.
- Rewarm mushrooms with gnocchi and green onions over medium heat, adding more broth by 1/4 cupfuls if dry. Remove from heat. Add 1/4 cup cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.
More about "homemade ricotta gnocchi with mushrooms recipes"
RICOTTA CHEESE GNOCCHI WITH MUSHROOM SAUCE
From kitchenkonfidence.com
EASY HOMEMADE RICOTTA GNOCCHI (5 SIMPLE STEPS!)
From easycheesyvegetarian.com
HERBED RICOTTA GNOCCHI WITH MUSHROOMS - HEIN VAN …
From heinstirred.com
RICOTTA GNOCCHI WITH MUSHROOMS AND SPINACH
From tastetoronto.com
5/5 Category Main DishesCuisine ItalianTotal Time 30 mins
- Drain the ricotta: While your water is coming to a boil, 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 ricotta sticks to the paper towels, just use a rubber spatula to scrape it off. The drained ricotta should now weigh roughly 12 ounces.
- Mix dough ingredients: 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 bind together. If it feels too wet, just add in another few tablespoons of flour.
- Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough 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).
PORCINI MUSHROOM & RICOTTA QUICHES RECIPE ON FOOD52
From food52.com
SPINACH RICOTTA GNOCCHI RECIPE FROM PIEMONTE. – THE PASTA PROJECT
From the-pasta-project.com
RICOTTA GNOCCHI WITH MUSHROOMS RECIPE. | RECIPE | GNOCCHI …
From pinterest.com
RICOTTA GNOCCHI WITH MUSHROOMS RECIPE. | RECIPE | RECIPES, RICOTTA ...
From pinterest.com
GNOCCHI WITH MUSHROOMS, TOMATO SAUCE AND PARMESAN SHAVINGS …
From cookpad.com
VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE
From getrecipecart.com
HOW TO MAKE RICOTTA GNOCCHI WITH CLIFF CROOKS - FOODIE BADGE
From foodiebadge.com
RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS RECIPE | ALLRECIPES
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS RECIPE - BON …
From bonappetit.com
TURKEY SOUP WITH RICOTTA DUMPLINGS | THANKSGIVING LEFTOVERS
From rachaelray.com
RICOTTA GNOCCHI WITH CAESAR'S MUSHROOM RECIPE - FOOD NEWS
From foodnewsnews.com
RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS | RECIPE CART
From getrecipecart.com
TOP 43 RICOTTA GNOCCHI RECIPE ALLRECIPES - KEITH.ALFA145.COM
From keith.alfa145.com
HOMEMADE GNOCCHI WITH MUSHROOM SAUCE | RECIPE | KITCHEN STORIES
From kitchenstories.com
35 STUFFED PORTOBELLO MUSHROOM RECIPES I CAN’T RESIST
From happymuncher.com
EASY & QUICK RECIPE: RICOTTA AND PECORINO GNOCCHI - YOUTUBE
From youtube.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