Napa Daves Ricotta Gnocchi De Milano Recipes

RICOTTA AND GRANA PADANO GNOCCHI

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

Steps:

• Prepare the sauce. In a large frying pan or skillet, melt the butter over medium-high heat. Add the mushrooms, add a small amount of salt, add some pepper, and brown for a few minutes. Add the prosciutto cubes, pepper and garlic and continue cooking for a few minutes. Pour in the tomato sauce, cover, and simmer on low heat for 10 minutes. Add the cream, the Parmesan, green onion, and basil. Reheat and serve with the gnocchi.
• Place all ingredients, except for the flour and olive oil, in the bowl of a food processor and mix until smooth. Add the flour and pulse just enough to mix everything up. Place the dough on a floured work surface and gently work the dough. Shape into balls the size of a marble. Using a fork, press the balls while rolling slightly; flour the fork if it gets too sticky.
• In a pot of boiling salted water, cook half of the gnocchi at a time for 2 to 3 minutes. Remove with a slotted spoon and continue with the 2nd half. Serve immediately or sprinkle with a bit of olive oil.

NANA'S RICOTTA GNOCCHI

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.

GNUDI (RICOTTA GNOCCHI)

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.

NAPA DAVE'S RICOTTA GNOCCHI DE MILANO

Steps:

• Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for at least 1 hour- preferably overnight.
• Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, about 10 minutes. Let these cool to room temperature.
• Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses.
• Using a rubber spatula, combine ricotta, egg, basil, parsley, salt and pepper in a large bowl. Add flour, Asiago cheese and the bread crumbs. Stir until well combined.
• Refrigerate dough for at least 15 minutes until firm. Check texture of dough. If it feels too wet, add more flour a TBL at a time.
• Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
• Start to bring 4 quarts of water with 1 TBL table salt to a boil in a large pot or Dutch oven. While the water is getting hot, get your sauce ready.
• Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm.
• Repeat with the rest of gnocchi. Gently toss gnocchi with sauce until coated. Serve immediately.