Ricotta Gnocchi With Tomato Mushroom And Pancetta Sauce Recipes

RICOTTA GNOCCHI IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally., Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape., In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces., Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

HOMEMADE RICOTTA GNOCCHI WITH MUSHROOMS

Steps:

• Mix and knead all the gnocchi ingredients together ( I did it in a bowl). First using a fork and then by hand. Put the dough in the fridge covered with plastic wrap for half an hour.
• While the dough is resting prepare and cook the mushrooms. If using dried porcini, soak them in warm water for 20-30 minutes first. Then drain them but keep a bit of the water to add to the sauce. Clean the other mushrooms and cut into slices. Peel the garlic and chop finely. Was the parsley and chop finely.
• Heat the olive oil and half the butter in a frying pan or skillet. Add the garlic and cook until it starts to soften. Add the mushrooms and continue cooking until they start to brown slightly. Add more butter if they start to dry out. When the mushrooms are almost cooked add the parsley and the rest of the butter. Add salt and black pepper to taste. Cook for another 5 minutes.
• Put a pot of salted water on to boil. In the meantime, with the help of plain flour or semolina, take a tablespoon of the dough and roll it between your hands into a ball (you will probably need to flour your hands. Then roll the ball out into a rope/snake on a floured board. Cut the pasta into gnocchi of about 2cm in length and roll them across a fork or gnocchi board if you have one to create ridges. You can also leave them without ridges.
• Add a little olive oil to the boiling water and then carefully put a few gnocchi at a time into the boiling water. They will sink to the bottom and rise to the surface when cooked. Once they rise, remove them from the water using a slotted spoon and add them to the mushrooms. You will probably have to cook the gnocchi in batches.
• Sauté the gnocchi and mushrooms together for a couple of minutes. If the sauce seems dry add some of the gnocchi cooking water or more butter. Serve immediately with a little more chopped parsley and grated cheese.

RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• 1. To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
• 2. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
• 3. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
• 4. You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
• 5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. (Do not cover with a damp cloth or the gnocchi will soften.) After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. Let them thaw before cooking.
• 6. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
• 7. To prepare the tomato sauce, heat the tomatoes over medium-high heat. Thin or loosen with a little pasta water. Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. Toss the gnocchi with the tomato sauce. Stir in the parsley and season to taste with salt and pepper.
• 8. Divide the gnocchi among 4 serving plates and drizzle with olive oil.
• Note:

RICOTTA GNOCCHI

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.

GNOCCHI AND TOMATO PANCETTA SAUCE

Steps:

• Boil the potatoes until fork tender (not mushy). As soon as they are done, remove from the water and place in a dish. Remove the skin from the potatoes using a sharp knife or fork. Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk.
• Place a mound of flour, about 2 1/2 cups to start, on your work surface (a floured board). Place all of the processed potatoes on top of the flour. Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky. This recipe does not lend itself to making the dough in the food processor or mixer. Keep adding flour as necessary to obtain the desired consistency. The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc. Sometimes it can take up to 4 cups to obtain the right consistency. Keep kneading until it is right.
• After kneading the dough, place it under a dry kitchen towel to keep it warm. Immediately start making the gnocchi. This dough must be used right away. Cut a small piece off of the dough. Roll the piece into a "log" that is approximately 12 to 16 inches long. The log should be about 1/2-inch in diameter. You do not want it too wide or the gnocchi get too "fat." Cut the "log" into pieces about 1-inch long. You will end up with about 12 to16 gnocchi per log. The next step is to form the gnocchi.
• Take a fork in your left hand (if you are right handed), and hold it straight up with the tines facing towards the ceiling. With your index finger of your right hand, take 1 piece of gnocchi (the 1-inch pieces that you cut above), and starting at the top of the fork, roll the piece down the inside tine of the fork. This should be done with firm pressure (not too firm as to smash the gnocchi, but firm enough to roll the piece down the fork and leave an indentation on the gnocchi). When you get to the base of the tines, release the gnocchi and let it drop to a floured tray. The "completed" gnocchi should be marked with the fork tines on 1 side of it and have a slight indentation from your index finger on the other side of it. This shape and marking allow the pasta to "catch" the sauce when you serve it.
• Proceed with all of the dough and make each piece as directed. This goes very fast once you get the hang of it. Let the pasta sit on the floured trays on you counter until ready to serve. However, serving time should be within 4 to 5 hours of making the gnocchi. Otherwise they will dry out and get tough.
• To serve, boil the gnocchi in lots of boiling, salted water. As soon as the pasta rises to the top, it is done. (This is also very quick). Drain the cooked gnocchi in a colander or strainer. Place the cooked pasta in a serving platter and top/mix with the sauce.
• Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes.
• Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. If you cook it too long, add water to reduce the thickness and you reach the desired consistency.

RICOTTA GNOCCHI WITH MUSHROOMS AND MARJORAM

Steps:

• For gnocchi:
• Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
• Mix ricotta, 1/2 cup flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 4 tablespoonfuls). Cover and chill 30 minutes.
• Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.
• For sauce:
• Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of green onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 1/2 cup chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of green onions.
• Rewarm mushrooms with gnocchi and green onions over medium heat, adding more broth by 1/4 cupfuls if dry. Remove from heat. Add 1/4 cup cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.