GNUDI (RICOTTA GNOCCHI)
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
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
SAUSAGE AND GNOCCHI SKILLET WITH CREAMY BUTTERNUT SQUASH SAUCE
This fall-inspired one pan PALEO dinner recipe will wow your whole family!
Provided by Laura
Categories Dinner Main Course
Number Of Ingredients 7
Steps:
- Cook the gnocchi according to package instructions. Peel and dice the butternut squash.
- Add the butternut squash and half of the coconut milk to the pan and cover. Steam over medium - low heat for about 8-10 minutes, until the butternut squash is cooked through.
- Transfer everything in the pan to a blender or food processor. Add the rest of the coconut milk and season with salt and pepper. Blend until creamy, and set it aside.
- Meanwhile, wipe or wash out the same skillet.
- Add the sausage to the skillet and brown over medium heat, breaking apart and stirring often.
- Once the sausage is browned, stir in the gnocchi and saute together for about 3-4 minutes.
- Stir in the butternut squash sauce. Once it begins to simmer, add the power greens. Stir the greens in and allow them to wilt. Remove the skillet from the heat.
- Season to taste with salt and pepper, and serve in bowls.
Nutrition Facts : Calories 452 kcal, Carbohydrate 39 g, Protein 15 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 1050 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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- To make the gnudi, put the ricotta in a bowl and mix in the nutmeg, salt and parmesan. Find yourself a lidded container that will hold all the gnudi and put about a 1/2 inch deep layer of semolina in it; this will be the bed for your gnudi. Put the rest of the semolina in a casserole dish. Set this all up near your sink.
- Fill a large, shallow pan -- like a frying pan with high sides -- with enough water to submerge the gnudi. Bring it to a boil and add some salt; the water should taste pleasantly salty. Turn the heat down to a simmer for now.
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- For gnudi, blanch spinach until just wilted (30 seconds), drain, refresh under cold running water and drain again. Squeeze dry in a clean tea towel, then pulse in a food processor until coarsely chopped. Add ricotta, parmesan, egg and nutmeg, season to taste and process to combine. Transfer to a bowl, gently mix in flour until dough just comes together, then tip out onto a lightly floured surface and knead lightly until smooth. Roll a small ball of mixture to test consistency, adding extra flour if necessary. Halve dough, roll into 1.5cm-diameter cylinders then cut into 2cm lengths, pinching the centres gently. Place in a single layer on a lightly floured tray and refrigerate until needed or freeze.
- Heat oil and half the butter in a large frying pan, add garlic and chilli flakes and stir occasionally until fragrant (1 minute), then add kale and chicory, and toss until wilted (1-2 minutes). Season to taste, transfer to a bowl and keep warm.
- Cook gnudi, in batches, in a large saucepan of gently boiling salted water until they rise to the surface (2-3 minutes). Meanwhile, heat remaining butter in a frying pan over medium-high heat until foaming. Remove from heat and transfer gnudi as they cook to butter with a slotted spoon, shaking off excess water. Return frying pan to heat and toss gnudi until light golden (2-3 minutes). Add greens, season to taste and serve hot scattered with grated parmesan.
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