Nanas Ricotta Gnocchi Recipes

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

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.

Steps:

• Combine flour, salt and ricotta; mix thoroughly.
• Knead dough on lightly floured board until dough is smooth.
• Set dough aside on corned of floured board.
• Cut small pieces from dough and quickly roll dough into a "finger thin" roll, and cut into pieces about 1/2 inch long.
• Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
• Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour.
• After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water.
• Cook them about 10-12 minutes, stirring occasionally to prevent sticking.
• When they rise to the surface, remove them from the pot with a strainer.
• Place in a heated bowl.
• Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.

Steps:

• Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together. Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture.
• Knead the dough on a lightly-floured work surface. It is important not to add too much flour because the gnocchi may get heavy.
• Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick. Cut each log into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will trap the sauce on the surface of the gnocchi. Continue until all the dough is used.
• Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out. The gnocchi may be set in the refrigerator or freezer, until they're needed.
• To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface.
• The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Drain the gnocchi and add them directly to the saucepan. Cook with the sauce about 30 seconds.

Steps:

• Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
• To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn't be too wet. Turn the dough out onto a clean work surface that's dusted with flour. Gently knead the dough, adding flour until it's no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
• Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.

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.

Steps:

• Place the ricotta, Parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined and a sticky dough forms.

Steps:

• Bring a large pot of salted water to boil. Line a baking sheet with parchment paper and dust with flour.
• Beat the eggs with 1 teaspoon salt and several grinds of pepper in a small bowl. Put the ricotta in a large bowl and whisk in the eggs with a fork until smooth. With a wooden spoon, stir in 1/2 cup of the Parmesan. Stir in 3/4 cup of the flour; the dough should be slightly sticky but hold its shape, if not, add flour a tablespoon at a time, but not more than 1 cup in all.
• Turn the dough onto a floured countertop and knead just to bring it together. Divide the dough into 4 pieces. Roll one piece into a 1-inch-thick log and cut into 3/4-inch-long nuggets. Press the tops lightly with the tines of a fork. Transfer to the prepared baking sheet. Repeat with the remaining dough.
• To finish the gnocchi, melt the butter in a large skillet (use up to 8 tablespoons if you want your pasta saucy).
• Add the gnocchi to the boiling water - you may need to do this in batches. Add 1/2 cup of the pasta cooking water to the butter and let simmer while you cook the gnocchi.
• Once they float, cook until tender, 2 to 3 minutes. Gently remove with a spider or strainer to the skillet with the sauce. Toss the gnocchi to coat in the sauce. Sprinkle with the parsley and remaining 1/2 cup Parmesan. Remove the skillet from the heat and stir gently to combine.

Steps:

• Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl.
• Knead lightly with your fingertips to make a firm but soft dough.
• Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface.
• Cut the rolls into small 1 inch pieces.
• Press each piece over the back of a fork, pressing lightly with 2 fingers.
• Bring a large pot of salted boiling water to simmering point.
• Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface.
• Remove with a slotted spoon.
• Serve with your favourite pasta sauce and parmesan cheese.

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.

Steps:

• In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
• Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
• On a floured board, roll dough into long, finger-thin ropes.
• Cut ropes into pieces about 1-2 inches long.
• Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
• After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
• When they rise to the surface, remove them from the pot with a strainer.
• Place in a heated bowl.
• Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
• Toss with butter and grated Parmesan cheese or your favorite sauce and serve.