Nanas Ricotta Gnocchi Recipes

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GNUDI (RICOTTA GNOCCHI)



Gnudi (Ricotta Gnocchi) image

I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish

Provided by Callinectes Sapidus

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound fresh basil, stems removed
1 cup ricotta cheese
¾ cup all-purpose flour, divided
½ cup freshly grated Parmigiano-Reggiano
2 egg yolks, lightly beaten
¼ teaspoon freshly grated nutmeg
2 teaspoons freshly ground white pepper
2 teaspoons sea salt, or more to taste
½ lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
  • Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
  • Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
  • Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g

NANA'S RICOTTA GNOCCHI



Nana's Ricotta Gnocchi image

Make and share this Nana's Ricotta Gnocchi recipe from Food.com.

Provided by Dee514

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 3

4 cups all-purpose flour
1 pinch salt
1 (15 ounce) container ricotta cheese (drain if very wet)

Steps:

  • Combine flour, salt and ricotta; mix thoroughly.
  • Knead dough on lightly floured board until dough is smooth.
  • Set dough aside on corned of floured board.
  • Cut small pieces from dough and quickly roll dough into a "finger thin" roll, and cut into pieces about 1/2 inch long.
  • Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
  • Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour.
  • After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water.
  • Cook them about 10-12 minutes, stirring occasionally to prevent sticking.
  • When they rise to the surface, remove them from the pot with a strainer.
  • Place in a heated bowl.
  • Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 647.6, Fat 15.6, SaturatedFat 9.4, Cholesterol 56.5, Sodium 134.2, Carbohydrate 98.8, Fiber 3.4, Sugar 0.6, Protein 25.4

RICOTTA AND GRANA PADANO GNOCCHI



Ricotta and Grana Padano Gnocchi image

Provided by Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 5

16 ounces ricotta cheese
9 ounces grated Grana Padano or Parmigiano Reggiano cheese
Flour, for binding and dusting
4 tablespoons unsalted butter
Fresh sage leaves

Steps:

  • Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together. Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture.
  • Knead the dough on a lightly-floured work surface. It is important not to add too much flour because the gnocchi may get heavy.
  • Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick. Cut each log into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will trap the sauce on the surface of the gnocchi. Continue until all the dough is used.
  • Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out. The gnocchi may be set in the refrigerator or freezer, until they're needed.
  • To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface.
  • The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Drain the gnocchi and add them directly to the saucepan. Cook with the sauce about 30 seconds.

RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE



Ricotta Gnocchi with Tomato, Mushroom and Pancetta Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 14

6 cremini mushrooms, sliced
Kosher salt
Extra-virgin olive oil
12 ounces guanciale, diced into lardons
1 yellow onion, diced
Pinch crushed red pepper flakes
One 28-ounce can crushed tomatoes
1 1/2 cups water
8 ounces ricotta, hung to drain in cheesecloth in the fridge for at least 2 days
1/2 cup plus 2 tablespoons grated Parmesan, plus more for garnish
1/2 cup plus 2 tablespoons grated pecorino, plus more for garnish
1/2 cup all-purpose flour, plus more for dusting
3 large eggs
1 small bunch chives, thinly sliced

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.

NANA'S SPINACH GNOCCHI



Nana's Spinach Gnocchi image

My grandmother used to make three different kinds of gnocchi (potato, spinach and ricotta). If you are not familiar with "gnocchi," they are a type of home made pasta (similar to cavatelli), usually made with a potato or cheese based dough. Spinach gnocchi are particularly good when tossed with butter and grated cheese, or olive oil and fresh minced garlic, or your favorite sauce.

Provided by Dee514

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spinach, boiled,squeezed dry and strained
2 1/2 lbs potatoes, boiled,peeled and hand mashed
2 egg yolks
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
5 tablespoons flour
5 quarts boiling water
3 tablespoons salt
4 ounces butter, for sauce (optional)
4 tablespoons grated parmesan cheese, for sauce (optional)

Steps:

  • In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
  • Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
  • On a floured board, roll dough into long, finger-thin ropes.
  • Cut ropes into pieces about 1-2 inches long.
  • Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
  • After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
  • When they rise to the surface, remove them from the pot with a strainer.
  • Place in a heated bowl.
  • Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
  • Toss with butter and grated Parmesan cheese or your favorite sauce and serve.

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