Gnocchi.... what to do with it??!!
starlightfarm
12 years ago
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lindac
12 years agoRelated Discussions
I want the world's best spinach gnocchi recipe (yours)
Comments (10)Gellchom, I love and use the one from Marcella Hazan, Essentials of Italian Cooking. It's very close to the one Chase provided: Spinach and Ricotta Gnocchi 1 pound fresh, cleaned spinach or 1 ten-ounce pkg. frozen 2 Tbsp butter 1 Tbsp onion, chopped very fine 2 Tbsp finely chopped prosciutto [If I don't have it, I don't use it] salt 3/4 cup fresh ricotta 2/3 cup all-purpose flour 1 cup freshly grated parmigiano-reggiano Nutmeg, freshly grated 1. Cook the spinach with salt in boiling water until tender. [I usually steam the spinach so there's less water to drain]. Drain it, and as soon as it is cool enough to handle, squeeze it gently to get out as much moisture as possible, chop it rather coarse. 2. Put the butter and onion in a small skillet, and turn the heat on to medium. Cook and stir onion util it's pale gold. Add the prosciutto. Cook and stir for a few seconds more just to coat the meat. 3. Add the spinach, cook for a minute or 2 more. 4. Place spinach mixture in a bowl. When cooled down to room temperature, add the ricotta and flour, and mix well. Add the egg yolks, grated Parmesan, and grating of nutmeg. Add salt if necessary. 5. Make small pellets, shaping them quickly by rolling them in the palm of your hand, 1/2 - 3/4-in. The smaller the better, because they cook more quickly and the sauce is distributed more evenly. If the mixture sticks to your palm, dust your hands lightly with flour. [I usually make them about 3/4-in.... don't have the patience for making them so small!] 6. Drop the gnocchi, a few at a time, into 4-5 quarts of boiling, salted water. When the water returns to a boil, cook for 3-4 minutes then retrieve them with a slotted spoon and transfer to a warm serving platter. Spread over some of the sauce. Repeat until all the gnocchi are done, pour the rest of the sauce over them. Serve at once with grated Parmesan on the side. For the sauce, I also have used the butter and sage sauce, or a pureed tomato sauce with cream. These are very fragile and break apart easily, so I don't really toss them in the sauce, mostly just drizzle it over. The better you drain the spinach and the ricotta, the easier they are to work with. Don't over handle them when you're forming the gnocchi or add too much flour to your hands or they start getting a tad gummy/rubbery. The best time I made it was when there were two of us working. One to immediately roll the gnocchi and drop them bit by bit into the boiling water, and the other scoop them out as soon as their bobbing about....See MoreHow do I cast on with gnocchi yarn? Pattern inst.??????
Comments (0)I picked up some gnocchi yarn today along with a pattern for a scarf. I'm having difficulty with these instructions....It states to "Cast on 6 stitches. Cast on one stitch for each length of binder between proms. Knit every row. You will knit two stitches for every length of binder between poms." Ok...so when I'm casting on I actually have to cast on more than six stitches like it says in the first sentence right?? 6 + 6?....and what about two stitches for every length of binder between poms when you start knitting each row...is that 6 more...so casting on 18 stitches???? I'm so confused! Thanks so much in advance for your help....See MoreGnocchi ?
Comments (11)I love it and have made it many times. There are lots of recipes but I use Mario Batali's from the Food Network..] Ingredients * 3 pounds russet potatoes * 2 cups all-purpose flour * 1 egg, extra large * 1 pinch salt * 1/2 cup canola oil Directions Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve. Here is a link that might be useful: Gnocchi...See MoreGnocchi
Comments (9)I make my gnocchi pretty simple -- although I usually add just a dollop of whipped ricotta to the mix. I like them straight up because then I can concentrate on the sauce, such as: GORGONZOLA SAUCE (also good on fettuccine) 8 oz gorgonzola cheese, crumbled cup milk 4 Tbs butter Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta. WILD MUSHROOM SAUCE 2 Tbs (1/4 stick) butter 2 Tbs olive oil 12 ounces a mix of fresh shiitake mushrooms, chanterelles, crimini, stemmed, sliced ½ cup sliced shallots 1 ¾ cups chicken stock/broth 1 Tbs chopped fresh sage Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. PANCETTA AND PEAS CREAM SAUCE 2 Tbs olive oil 2 Tbs butter 1 medium onion, sliced into rings 4 cloves garlic, thinly sliced 1 medium-thick round pancetta, cut into small pieces ¼ cup chicken stock ½ cup heavy cream 1 cup frozen peas Add the oil and butter to the pan and when the butter is melted and hot, add the onion and sauté for 2 minutes. Add the garlic and continue sautéing for another minute. Add the pancetta and cook for 3  4 minutes until the pancetta doesnÂt have that white fatty look any more. Add the chicken stock to deglaze the pan, stirring up any of the bacon bits that may be sticking to the pan. Add the cream and then the peas. Simmer for 3  4 minutes to thicken the sauce. GARLIC CREAM SAUCE ½ cup roasted garlic, pureed, minced 4 cups heavy cream Salt and cayenne pepper In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes. In a blender, puree sauce and season with salt and pepper to taste. ROASTED GARLIC, FAVA BEAN SAUCE Makes about 4 cups sauce Ingredients 8 cups home-made chicken stock 1 whole head garlic, roasted, cloves squeezed into a bowl 2 Tbs cold butter cut into Tbs 1 Tbs freshly-squeezed lemon juice Salt to taste Freshly-ground black pepper to taste ½ cup cooked fava beans Directions Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute. Serve with roasted chicken or other meat, or over rice, pasta or polenta. Or just a good Tomato Sauce or Basil Pesto. Joe...See Morechase_gw
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