RICOTTA GNOCCHI WITH LEEKS AND FAVA BEANS
The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are the edible garnish.
Categories Cheese Vegetable Sauté Vegetarian Ricotta Leek Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Set large strainer lined with double-layer damp cheesecloth over large bowl. Place ricotta in prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, skip this step.)
- Cook leek in small pot of boiling salted water until tender, about 7 minutes. Drain. Rinse under cold water; drain. Using hands, squeeze leek dry.
- Mix ricotta, leek, egg, 1/2 cup Parmesan, salt, pepper, and nutmeg in bowl. Stir in 2/3 cup flour. Cover and chill mixture at least 1 hour and up to 1 day. Line rimmed baking sheet with parchment paper. Place flour for dredging in flat bowl. For each gnocchi, shape 1 tablespoon ricotta mixtureinto ball, then drop into bowl of flour, tossing to coat. Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.)
- If using fresh fava beans, blanch in small saucepan of boiling salted water for 2 minutes; transfer to bowl of ice water. Peel beans.
- Melt butter in large nonstick skillet over medium heat. Add fava beans and sage leaves. Sauté until butter browns, favas are tender, and sage leaves are crisp, about 5 minutes. Set aside.
- Bring large pot of salted water to boil. Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes. Using slotted spoon, transfer to skillet with fava beans; toss to coat. When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmesan.
RICOTTA GNOCCHI
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
- Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
- Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
- Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
- Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.
RICOTTA GNOCCHI
This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.
Provided by Shelbi Awabdy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
- Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
- Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
- While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
- To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g
SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
- Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
RICOTTA GNOCCHI
Make and share this Ricotta Gnocchi recipe from Food.com.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
- Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
- To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
- To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
- Tip - dry the ingredients as much as you can before using, let your ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using; this will aid in the ease of preperation of ginocchi.
Nutrition Facts : Calories 419, Fat 18.6, SaturatedFat 7.6, Cholesterol 83.3, Sodium 1030.2, Carbohydrate 47.3, Fiber 8.9, Sugar 6.1, Protein 22.6
RICOTTA GNOCCHI WITH LEEKS
Make and share this Ricotta Gnocchi With Leeks recipe from Food.com.
Provided by Phil Franco
Categories Cheese
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set large strainer lined with double-layer damp cheese cloth over large bowl.
- Place ricotta cheese in the prepared strainer; cover with plastic and refrigerate overnight. (If using fresh ricotta, you can skip this step.).
- Cook leek in small pot of boiling salted water until tender, about 7 minutes.
- Drain. Rinse under cold water; drain.
- Using hands, squeeze leek dry.
- Mix ricotta cheese, leek, egg, 1/2 cup Parmigiano cheese, salt, pepper, and nutmeg in bowl.
- Stir in 2/3 cup flour.
- Cover and chill mixture at least 1 hour and up to 1 day.
- Line rimmed baking sheet with parchment paper.
- Place flour for dredging in a flat bowl.
- For each gnocchi, shape 1 tablespoon ricotta mixture into a ball, then drop into the bowl of flour, tossing to coat.
- Transfer gnocchi to baking sheet. (Can be made 4 hours ahead. Cover with plastic wrap; chill.).
- Bring large pot of salted water to boil.
- Working in 2 batches, add gnocchi and cook until tender and cooked through, about 5 minutes.
- Melt butter in large nonstick skillet over medium heat.
- Add sage leaves.
- Saute until butter browns, and sage leaves are crisp.
- Using slotted spoon, transfer gnocchi to skillet ; toss to coat with melted butter.
- When all gnocchi have been added to skillet, toss over medium heat to warm. Serve with Parmigiano cheese. Serves 4.
- That's it!
Nutrition Facts : Calories 508.8, Fat 39.2, SaturatedFat 24.4, Cholesterol 165.3, Sodium 901.9, Carbohydrate 22.7, Fiber 1, Sugar 1.3, Protein 17.1
More about "ricotta gnocchi with leeks recipes"
A RICOTTA GNOCCHI RECIPE WITH LEEKS AND PEAS TO HELP YOU …
From washingtonpost.com
Servings 4Total Time 45 mins
RICOTTA GNOCCHI RECIPE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LEEK-AND-GNOCCHI BAKE WITH THREE CHEESES AND CRISPY …
From rachaelraymag.com
EASY ONE PAN BAKED GNOCCHI WITH PROSCIUTTO AND LEEKS
From adorefoods.com
SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS RECIPE
From bonappetit.com
RICOTTA GNOCCHI WITH LEEKS AND PEAS - THE WASHINGTON POST
From washingtonpost.com
3.2/5 (8)Servings 4Is Accessible For Free TrueCalories 581 per serving
CRISPY GNOCCHI WITH TOMATO AND LEEK - SON SHINE KITCHEN
From sonshinekitchen.com
RICOTTA GNOCCHI WITH LEEKS AND FAVA BEANS RECIPE - LATEST RECIPES
From gm.kampod.name
PAN-FRIED GNOCCHI WITH PANCETTA, LEEKS & PEAS - MY GLUTEN FREE …
From mygfguide.com
RICOTTA GNOCCHI - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
EASY SAUSAGE RAGU WITH RICOTTA GNOCCHI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
RICOTTA GNOCCHI WITH LEEKS AND FAVA BEANS - MEDITERRANEAN RECIPES
From fooddiez.com
QUICK AND EASY HOMEMADE RICOTTA GNOCCHI RECIPE
From seriouseats.com
4-INGREDIENT TENDER ITALIAN GNOCCHI - EVERYDAY DELICIOUS
From everyday-delicious.com
RICOTTA GNOCCHI WITH LEEKS AND PEAS - THE WASHINGTON POST
From pb-impact.washingtonpost.com
EASY HOMEMADE RICOTTA GNOCCHI (FROM SCRATCH) - RECIPETIN EATS
From recipetineats.com
HOW TO MAKE RICOTTA GNOCCHI | ALLRECIPES
From allrecipes.com
THIS RICOTTA GNOCCHI RECIPE WITH LEEKS AND PEAS WILL CURE YOUR FEAR …
From fredericknewspost.com
THIS RICOTTA GNOCCHI RECIPE WITH LEEKS AND PEAS WILL CURE YOUR FEAR …
From pressherald.com
SIMPLE & EASY RICOTTA GNOCCHI – ONLY 3 INGREDIENTS
From everybodylovesitalian.com
EASY HOMEMADE RICOTTA GNOCCHI RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SIMPLE RECIPES RICOTTA GNOCCHI WITH LEEKS AND FAVA BEANS RECIPE ...
From recipes.lacestreetshoes.com
RICOTTA GNOCCHI WITH LEEKS AND FAVA BEANS - MEDITERRANEAN RECIPES
From fooddiez.com
20-MINUTE RICOTTA GNOCCHI - GIMME SOME OVEN
From gimmesomeoven.com
THE EASIEST HOMEMADE RICOTTA GNOCCHI - BIGGER BOLDER BAKING
From biggerbolderbaking.com
RICOTTA GNOCCHI VS POTATO GNOCCHI - THERESCIPES.INFO
From therecipes.info
RICOTTA GNOCCHI WITH LEEKS AND PEAS - THE WASHINGTON POST
From css.washingtonpost.com
HOW TO MAKE RICOTTA GNOCCHI - CHEESE KNEES
From cheeseknees.com
RICOTTA GNOCCHI - COOKING WITH NONNA
From cookingwithnonna.com
SWEET POTATO RICOTTA GNOCCHI - THERESCIPES.INFO
From therecipes.info
GNOCCHI WITH LEEKS AND RICOTTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RICOTTA GNOCCHI, THE SIMPLE AND DELICATE COMFORT FOOD
From lacucinaitaliana.com
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