GOAT CHEESE GNOCCHI WITH CARAMELIZED ONION AND THYME
Provided by Regina Schrambling
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine goat cheese, eggs and a generous pinch of salt. Beat with a stiff whisk until mixture is smooth. Begin by adding 1/2 cup of flour, and gently kneading in. Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough. Do not add too much flour or overknead; dough should be soft, airy and very light. Cover dough, and refrigerate for 30 minutes.
- While dough is being chilled, prepare caramelized onions. In a large skillet over medium-low heat, melt 3 tablespoons of butter. Add onions and stir until coated. Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes. Remove from heat, and set aside at room temperature.
- Bring a large pot of lightly salted water to a boil. Set aside a large bowl of ice water. On a lightly floured surface, roll out the dough into a rectangle 1/2 inch thick. Using a long knife, cut into 1/2-inch-by-1-inch pieces. To shape gnocchi, dust each piece with flour and roll on the back of a fork to make a rounded oblong lightly scored by the tines of the fork. Place on a floured tray, and continue until all dough is used. Boil gnocchi immediately until they are fluffy and firm, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath. As soon as gnocchi are cool, drain and set aside.
- Place a large pan over medium-low heat, and add vegetable stock, thyme and gnocchi. Sauté gently until hot, and add Plugra. When butter has melted, add spinach and Parmigiano-Reggiano. Season with salt and pepper to taste, and toss gently. Transfer to a large serving platter, and top with a mound of the reserved caramelized onions. Serve immediately.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 62 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 40 grams, Sodium 768 milligrams, Sugar 3 grams, TransFat 1 gram
LOW CARB GOAT CHEESE GNOCCHI
This is a type of gnocchi called "gnudi." In Italian, gnudi means nude. It is made mostly of cheeses, and therefore it is somewhat like the filling inside of ravioli. Since it lacks the pasta shell, the little dumplings are nude, and therefore the dish is lower in carbohydrates. See a video of the author preparing this recipe. Do a search in YouTube with the words "Low Carb Gnocchi."
Provided by Mr. Sandman
Categories European
Time 50m
Yield 172 Gnocchi, 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a gentle boil.
- Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
- Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.
Nutrition Facts : Calories 707.2, Fat 53, SaturatedFat 30.8, Cholesterol 278.7, Sodium 1055.9, Carbohydrate 20.9, Fiber 0.4, Sugar 3.7, Protein 37.7
LOW CARB RICOTTA GNOCCHI
When I saw Kathleen Daelemans making these on her FoodTV "Cooking Thin" show, I was pretty excited! As anyone who has eaten a lower carb menu knows, we do miss our bread and pasta dishes. But here's a gnocchi that's much lower in carbs, lower in fat, but not low in taste! Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the ricotta in a large bowl and whip it to break up the curd, then add the egg and stir well to incorporate.
- Add the Parmesan and salt and mix well.
- Place the flour in a large shallow dish, then use teaspoons to make oval-shaped gnocchi of about 1/2 teaspoon dough at a time and drop them into the flour (don't let the gnocchi touch each other or they'll stick).
- Drop 6 gnocchi into the flour, then coat them lightly by rolling the plate; carefully dust excess flour off the gnocchi and place them on a parchment-lined cookie sheet and repeat process until all the gnocchi are made.
- Place gnocchi in the refrigerator for about 2 hours or until they're firm - you can refrigerate them overnight, but they're better eaten the same day as they're prepared.
- Cook the gnocchi by simmering them in salted boiling water or chicken broth, they'll float to the top and you can remove them when they're done to your preference (original recipe called for removal at this point of 3-4 minutes, but I found they needed more simmering and left them in for 7-9 minutes); remove with a slotted spoon.
- These go well with sautéed peas in butter and sage, or your favorite pasta sauce, and shavings of Parmesan.
Nutrition Facts : Calories 162.2, Fat 11.9, SaturatedFat 7.3, Cholesterol 77.6, Sodium 187.5, Carbohydrate 2.5, Sugar 0.3, Protein 11.2
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