Ricotta And Grana Padano Gnocchi Recipes

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:

• Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
• Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
• Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

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 bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.
• Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.
• Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.
• Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese.
• In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven). After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.