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Ricotta gnocchi

18 years ago

I think it was Jessy that posted a picture and recipe for Ricotta Gnocchi. When I do a search I get a string of WFD threads.

Would really appreciate it if someone could repost it for me.

TIA

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Comments (10)

stacy3
18 years ago
Hi Sharon - I wonder if this is the one? It had a pic of the gnocchi w/ a can of tomatoes next to it. The recipe was from The Italian Chef.

Gnocchi di Ricotta
3 1/4 cups of flour
2 eggs
1.5 pound of ricotta cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
pinch of salt & pepper
1 teaspoon of olive oil
4 cups marinara sauce

Serves 6

1. Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together to form a dough.

2. Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.

3. Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.

4. Preheat oven to 350 degrees.

5. Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.

6. Cook uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.

7. Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.

8. Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and serve.
jessyf
18 years ago
Here ya go for the picture. Thanks Stacy for posting the recipe. I've been lurking more than posting lately (busy summer!!!) The gnocchi freeze very well.

FYI that brand of tomatoes is FANTASTIC and I bought a case of them at $1.69 each - I give them to friends to share the love, LOL.
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Original Author
18 years ago
Thanks noth of you!

Jessy it appears from the pic that you omitted the oven step, correct? I found that step a bit odd for gnocchi and was going to omit.
jessyf
18 years ago
Yup, I agree and ditched it!
Lars
18 years ago
So where did you have 6 in 1 tomatoes? I haven't seen them at Gelson's, Ralphs, or even the Bay Cities Deli in Santa Monica, which has an entire shelf of nothing but canned tomatoes. I generally buy Cento brand because it is good and readily available, but it's still $3.00 for a 28 oz. can. I stocked up on pre-made gnocchi the last time I went to Bay Cities, but I only bought two cans of tomatoes and have already used both.

Lars
jessyf
18 years ago
Cento is a pretty good brand too - there were tons of cans right next to the 6 in 1s. Do you have any Italian-run delis/small grocers near you? That is where I find them (two stores in my area). One is $1.69, the other is $2.29, still a bargain.

Just to make you all drool I took pictures of the $1.69 grocer's tomato shelves. There is Cento, front and center. The man is standing right in front of the 6 in 1s - there are 6.5 lb CANS of the stuff, for $5 a can! Eatcherheartsout. (FYI there are real, imported San Marzanos in there too)
fearlessem
18 years ago
I was frustrated recently -- I've been dying to try the 6-in-1's, but the only place I can get them is a restaurant supply store that only sells the 6.5 pound cans! I just can't even imagine what I'd do with one, as I'm not sure that freezing it would be good for the texture / flavor... Sigh. I will look at an italian grocery in NYC when I go in this weekend, so keep your fingers crossed for me!

Emily
Lars
18 years ago
Jessy, Bay Cities in Santa Monica is the Italian deli I went to, and they have an even larger selection of canned tomatoes than what you picture, but they do not have the 6 in 1, although they do have the real imported San Marzanos, Muir Glen, etc., but then I can get those at Gelson's, which is closer. I'll have to try Sorrento Market in Culver City, but they are often hit or miss. I accidentally bought a can of Fasolina's tomato purÃ©e (imported from Italy and made from San Marzano tomatoes), but it also does not contain citric acid and so might actually be very good. I did notice that the guys at the pizza making forum liked the 6 in 1 tomatoes best, and so I'll keep looking.

Lars
jessyf
18 years ago
Emily, why not let your fingers do the walking....the company phone number is 888-ESCALON. Or call the delis/stores first - I bet if they don't carry it, they might tell you who does, OR you can suggest they do!

(Escalon's website also sells them pretty reasonably, with shipping included if you buy a certain amount)

Lars, I'll be driving by your area next Sunday nightish. Pick a place off the 405 that I can pull off the freeway, after 6:00 PM, and meet you to give you a couple of cans. I also have something from Diana55 to give you - she sent me a package and I've been holding on to it. If your cell has last three digits 542, then I still have your #.
Lars
18 years ago
Thanks, Jessy! I'll email you. You do mean Sunday the 13th, don't you? You might want to meet me at the Halal Burmese deli on Sepulveda, just off Washington Blvd. They have frozen samosas, but you have to fry them yourself. Their chicken egg rolls are divine, as is their curried goat - actually the best goat I've had outside of Mexico City. I like their coleslaw too - it's made with a Thai or Chinese style salad dressing (no mayo) and has slivers of jalapeÃ±o in it that give it some zip. If you're in a real hurry, we can pick a street corner on either Sawtelle (if you are south bound) or Sepulveda (if you are north bound) near Washington or Venice Blvds.

I'll look forward to seeing you again, and many thanks for the offer!!

Lars

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