SPINACH AND RICOTTA GNOCCHI
Provided by Food Network
Time 38m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot salted water to a boil.
- Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
- Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
- Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
- Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
- Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
- In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.
SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE
Categories Onion Pasta Tomato Appetizer Quick & Easy Parmesan Ricotta Spinach Red Wine Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 13
Steps:
- Make sauce:
- in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
- Make gnocchi while sauce is cooking:
- In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
- In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
- In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
- Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
- Serve gnocchi with tomato sauce.
SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE
Provided by Anne Burrell
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
- Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
- Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
- Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
- Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
- Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
- Toss in the basil just before serving.
- Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
- On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
- Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.
SPINACH - RICOTTA GNOCCHI WITH GARLIC SAUCE
Bread and Ricotta dumplings flavored with spinach and Parmesan cheese drizzled with a fresh garlic, basil, tomato butter sauce. Serve with fresh picked and sliced tomatoes and cucumbers and ice cold Pinot Grigio for a great meatless summer meal. Prep time includes chilling the gnocchi mixture for 1 hour.
Provided by Lorac
Categories Cheese
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.
- In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.
- Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.
- Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm.
- Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.
- To serve, drizzle sauce over gnocchi and top with shaved Parmesan.
SPINACH AND RICOTTA CHEESE GNOCCHI
Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.
Provided by MsPia
Categories European
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
- Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
- Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
- It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
- Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
- Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
- Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
- Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
- Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19
RICOTTA GNOCCHI IN TOMATO SAUCE
If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better.-Jenn Martin, Sebago, Maine
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
GNOCCHI WITH CREAMY TOMATO & SPINACH SAUCE
Make a change from pasta with this Italian-style midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
- Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 393 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.67 milligram of sodium
RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE
Provided by Rick Tramonto
Categories Sauce Cheese Pasta Tomato Dinner Ricotta Boil Advance Prep Required Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
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:
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- Preheat oven to 400°F. Cook the gnocchi according to package directions (slightly undercooked is best). Rinse with cold water and set aside to drain.
- Heat an oven proof skillet over medium heat. Add the olive and garlic and heat until the garlic starts to sizzle and color slightly. Add the crushed red pepper flakes and cook for 2 more minutes, stirring constantly. Using a slotted spoon remove the garlic and discard, leaving the oil in the pan.
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