TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Provided by Bon Appétit Test Kitchen
Categories Mushroom Easter Dinner Ricotta Asparagus Pea Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For gnocchi:
- Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
- Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
- DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
- For vegetables and assembly:
- Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
- Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
- Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
- Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
GNOCCHI WITH BACON AND SWEET PEAS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
- In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.
SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
- Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
RICOTTA DUMPLINGS WITH BUTTERED PEAS AND ASPARAGUS
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn't require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
- Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
- Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
- When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you'd like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
- Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
- As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they're all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
- Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.
RICOTTA GNOCCHI
This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the 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.
Provided by Shelbi Awabdy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 5
Number Of Ingredients 14
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.
Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g
RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS
Steps:
- GNOCCHI Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together). Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with ½" round tip or a large resealable plastic bag. DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill. VEGETABLES AND ASSEMBLY Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve ¼ cup cooking liquid. Heat 2 Tbsp. oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside. Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Provided by Chef John
Categories Pasta Main Dishes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
- Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g
GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE
This honestly is so easy to make and such a nice dish. This is good enough to serve to company. Other than the asparagus and onion that you will need to cut, the rest is all pantry or store bought items. The creamy ricotta and bread crumbs added to the soft gnocchi makes for a perfect dish. Many grocery stores carry fresh and frozen varieties, as all of mine do. Whole Foods, Sams Club, Trader Joes, for those in the US carry them and of course most Italian Markets. They are a nice change from the traditional pasta shapes. I happen to love asparagus in this, but I have also used peas or green beans too. For the pesto, by all means make your own, but a good store brand makes this quick and easy.
Provided by SarasotaCook
Categories Vegetable
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
- Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
- Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
- Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
- Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
- Add a fresh cucumber and tomato salad for a nice simple side dish.
ASPARAGUS AND PEA GNOCCHI WITH TOASTED ONION
This simple recipe takes about 15 minutes to cook. It has quite a delicate flavour. Substitute evaporated milk for the cream for a lighter dish. Top quality fresh shaved parmesan is KEY to the success of this recipe. From an Australian Woolies mag.
Provided by oloschiavo
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small frypan, heat the oil. Add the onion and cook until brown. The idea here is to caramelise it and then crisp it up a bit, so don't turn the heat up too high right at the start. When suitable browned, remove the onion from the pan and cover it to keep it warm.
- Add cream to the pan and season with salt and pepper. Simmer for 5 minutes or so until it reduces a bit.
- Meanwhile, cook the gnocchi for a few minutes in a pot of salted boiling water.
- About two minutes before the gnocchi is done add the asparagus and peas to the boiling water.
- Drain the gnocchi and greens in a colander and return to the pot. Stir in the onion and cream and cook until just heated through.
- Serve topped with shavings of parmesan.
Nutrition Facts : Calories 244.4, Fat 19.6, SaturatedFat 10.4, Cholesterol 56.6, Sodium 75.3, Carbohydrate 14.2, Fiber 4.3, Sugar 4.7, Protein 6.1
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