GOAT CHEESE RICOTTA GNOCCHI WITH GARDEN ZUCCHINI TOMATO SAUCE AND CRISP PROSCIUTTO
Provided by Food Network
Categories main-dish
Time 9h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
- In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky.
- To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.
- Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon.
- Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately.
- In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt.
- Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack.
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they're more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the broiler with a rack about 6 inches from the heat source.
- In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
PIZZA WITH ASPARAGUS, SPRING ONIONS, PANCETTA, AND RICOTTA
In late spring, when California asparagus are still available and the Cakebread garden is yielding the year's first onions, Brian makes this delicate pizza bianca (a "white pizza," or pizza without tomato sauce). The fresh-dug onions haven't been cured yet, so they don't have papery skins, and their flavor is mild. Many supermarkets sell "spring onions" that look like thick scallions with a bulbous root end. They would work in this recipe, as would leeks or even cured yellow onions, but uncured onions have the most delicate taste. Choose a fresh ricotta without pectin or other stabilizers. The Bellwether Farms ricotta from neighboring Sonoma County is our favorite.
Yield makes four 8-inch pizzas
Number Of Ingredients 10
Steps:
- Heat a large, wide-bottomed pot over medium heat. Add the olive oil, onions, and a large pinch of salt. Cook until the onions are soft, about 30 minutes, stirring occasionally and lowering the heat if needed to keep them from browning. Let cool.
- Snap off the woody ends of the asparagus. Slice the trimmed spears on the diagonal about 1/4 inch thick.
- Bring a pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 1 to 2 minutes. Drain and rinse with cold water to chill quickly. Pat dry.
- Season the ricotta with salt and white pepper.
- At least 45 minutes before baking, put a pizza stone on the bottom rack of the oven and preheat the oven to its highest setting (500°F to 550°F).
- With lightly floured fingers, flatten a ball of pizza dough into a round on a lightly floured work surface. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
- Place on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
- Using one-quarter of the onion mixture, spread it evenly over the surface of the dough. Scatter asparagus over the onions, using one-quarter of the total. Dollop one-quarter (4 ounces) of the ricotta on the pizza in 7 to 8 mounds. Sprinkle with 1 tablespoon Parmesan. Arrange 5 pancetta slices, still coiled in rounds, on top, spacing them evenly.
- Slide the pizza onto the pizza stone and bake until the crust is brown and crisp, 8 to 10 minutes. Remove from the oven. Cut into slices and serve hot. Repeat with the remaining three balls of dough and the remaining topping.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another lean and refreshing white wine.
PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
SPINACH & RICOTTA GNOCCHI
These luxurious gnocchi are both light and spoilingly rich at the same time
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
- Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
- When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
Nutrition Facts : Calories 287 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.86 milligram of sodium
RICOTTA GNOCCHI WITH ASPARAGUS AND PANCETTA
Number Of Ingredients 11
Steps:
- Set a large pot of salted water over high heat. Meanwhile, heat olive oil in a large skillet or slope-sided saucepan over medium-high heat until shimmering. Add prosciutto and cook, stirring, until mostly crisp, about 2 minutes. Add scallions and garlic and cook, stirring, until fragrant, about 1 minute. Add asparagus and cook, tossing and stirring frequently, until asparagus is just starting to turn tender, about 2 minutes.
- Add heavy cream and half of Parmesan. Cook, stirring, until cream thickens and coats the asparagus pieces, about 4 minutes. Season to taste with salt and pepper.
More about "ricotta gnocchi with asparagus and pancetta recipes"
HOMEMADE RICOTTA GNOCCHI WITH ASPARAGUS PESTO. - HOW …
From howsweeteats.com
5/5 (2)Servings 4Cuisine AmericanCategory Main Course
- Place the ricotta on a triple layer of paper towels. Cover it with another triple layer and press down, releasing liquid from the cheese. Scoop the cheese into a bowl and weigh out exactly 8 ounces for the gnocchi. If there is any leftover, use it for another dish! (or spread it on bread. mmmm.)
- Bring a pot of water to a boil. Cut the asparagus spears into thirds. Take a handful of asparagus and set it off to the side – we will toss the spears and pieces in the pasta. Add the remaining pieces to the boiling water and cook until slightly tender but still bright green, about 5 to 6 minutes. Strain the asparagus.
RICOTTA GNUDI WITH PANCETTA AND ASPARAGUS | JERNEJ KITCHEN
From jernejkitchen.com
5/5 (1)Total Time 25 minsCategory MainsCalories 728 per serving
- In a bowl, combine ricotta, freshly grated parmesan cheese, salt, pepper, and about 3 tbsp of semolina. Using a spatula, stir to combine until you get a smooth mixture. Use a spoon or an ice cream scoop to scoop out the gnudi mixture. You should get about 14 - 16 gnudi with this recipe. Sprinkle the rest of the semolina over a large plate or baking dish. Coat the gnudi with semolina and shape it into a small dumpling, or gnudi.
- Carefully drop the gnudi into a pot filled with salted boiling water. Cook for 5 minutes, then remove with a slotted spoon. Save about 100 ml (little less than 1/2 cup) of the cooking water.
- Add cubed pancetta to a pan. Cook for a minute, then add the asparagus and peas. Stir and cook for 2 - 3 minutes over high heat. Add the cooked gnudi, freshly grated parmesan cheese, and reserved water from cooking the gnudi. Reduce the heat and cook for another minute or until the sauce is silky smooth. Season with pepper to taste, and sprinkle with diced chives.
ASPARAGUS AND RICOTTA TARTS - DONNA HAY
From donnahay.com.au
ASPARAGUS LASAGNA - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
PAN-FRIED GNOCCHI WITH PANCETTA, LEEKS & PEAS - MY GLUTEN FREE …
From mygfguide.com
SPRING PASTAS | FOOD & WINE
From foodandwine.com
GNOCCHI WITH CREAMY GORGONZOLA SAUCE - RECIPE - FINECOOKING
From finecooking.com
8 GLORIOUS GNOCCHI RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
EASY RICOTTA GNOCCHI – FOOD NETWORK KITCHEN
From foodnetwork.com
GNOCCHI WITH ASPARAGUS AND PANCETTA | TASTE NOT WAIST
From tastenotwaist.wordpress.com
SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS RECIPE
From bonappetit.com
GNOCCHI WITH ASPARAGUS AND PANCETTA - BIGOVEN
From bigoven.com
QUICK FRESH RICOTTA GNOCCHI WITH ASPARAGUS AND PROSCIUTTO
From seriouseats.com
RICOTTA | DONNA HAY
From donnahay.com.au
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS | RECIPE
From in.pinterest.com
FETTUCCINE WITH PEAS, ASPARAGUS, AND PANCETTA RECIPE
From bonappetit.com
GNOCCHI WITH PUMPKIN AND PANCETTA RECIPE
From telegraph.co.uk
RICOTTA GNOCCHI WITH ASPARAGUS CREAM SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: RICOTTA GNOCCHI WITH PEA PUREE | STUFF.CO.NZ
From stuff.co.nz
CREAMY RICOTTA PASTA WITH MUSHROOMS & SPINACH - ORGANIC …
From organicauthority.com
RICOTTA GNOCCHI WITH ASPARAGUS AND PROSCIUTTO RECIPE | EAT YOUR …
From eatyourbooks.com
RICOTTA GNOCCHI WITH PESTO - BIGOVEN.COM
From bigoven.com
ONE PAN CREAMY GNOCCHI WITH ITALIAN SAUSAGE AND KALE
From cookingclassy.com
ASPARAGUS TAGLIATELLE | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
EASY GNOCCHETTI PASTA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
PAN-FRIED LEMON RICOTTA GNOCCHI • STEAMY KITCHEN RECIPES …
From steamykitchen.com
BUTTERNUT SQUASH GNOCCHI WITH CHANTERELLES, PANCETTA AND …
ASPARAGUS AND RICOTTA CREPES FOR EASTER - JULS' KITCHEN
From en.julskitchen.com
RICOTTA GNUDI WITH PEAS AND BROAD BEANS RECIPE - BBC FOOD
From bbc.co.uk
PAPPARDELLE PASTA WITH PANCETTA, PEAS, AND ASPARAGUS
From organicauthority.com
50 GNOCCHI DISHES THAT DELIVER COMFORT IN EVERY BITE - MSN
From msn.com
67 RICOTTA RECIPES: GNOCCHI, CHEESECAKE, BAKED PASTA, AND MORE
From msn.com
PASTAS, POLENTA & RISOTTOS ARCHIVES - LIDIA
From lidiasitaly.com
22 ASPARAGUS RECIPES TO PUT A LITTLE SPRING IN YOUR STEP
From seriouseats.com
POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PROSCIUTTO AND SAGE …
From alexandracooks.com
ITALIAN FRESH ASPARAGUS FRITTATA
From anitalianinmykitchen.com
PAN-FRIED GNOCCHI WITH BACON, ONIONS, & PEAS - RECIPE
From finecooking.com
ZUCCHINI RICOTTA GNOCCHI AND CORN IN CREAMY GORGONZOLA
From closetcooking.com
ALTOIT: RICOTTA GNOCCHI WITH BASIL BUTTER SAUCE - SKINNYMIXERS
From skinnymixers.com.au
10 BEST ITALIAN PORK GNOCCHI RECIPES - YUMMLY
From yummly.com
LINGUINE WITH ASPARAGUS, ARTICHOKES AND PANCETTA - PARENTS
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