RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE
Categories Onion Pasta Tomato Appetizer Quick & Easy Parmesan Ricotta Spinach Red Wine Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 13
Steps:
- Make sauce:
- in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
- Make gnocchi while sauce is cooking:
- In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
- In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
- In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
- Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
- Serve gnocchi with tomato sauce.
RICOTTA GNOCCHI IN TOMATO SAUCE
If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better.-Jenn Martin, Sebago, Maine
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally., Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape., In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces., Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.
Nutrition Facts :
RICOTTA CHEESE GNOCCHI
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Categories dinner, project, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE
Provided by Rick Tramonto
Categories Sauce Cheese Pasta Tomato Dinner Ricotta Boil Advance Prep Required Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- 1. To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
- 2. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
- 3. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
- 4. You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
- 5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. (Do not cover with a damp cloth or the gnocchi will soften.) After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. Let them thaw before cooking.
- 6. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
- 7. To prepare the tomato sauce, heat the tomatoes over medium-high heat. Thin or loosen with a little pasta water. Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. Toss the gnocchi with the tomato sauce. Stir in the parsley and season to taste with salt and pepper.
- 8. Divide the gnocchi among 4 serving plates and drizzle with olive oil.
- Note:
More about "ricotta gnocchi with simple tomato sauce recipes"
CHEESY SAUSAGE ONE-POT GNOCCHI RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ree DrummondDifficulty Easy
RICOTTA GNOCCHI RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
MANICOTTI RECIPE - HOW TO MAKE MANICOTTI - THE PIONEER WOMAN
From thepioneerwoman.com
EASY BAKED ZITI RECIPE | CHEF DENNIS
From askchefdennis.com
RICOTTA GNOCCHI WITH CHERRY TOMATO SAUCE - COOKING WITH NONNA
From cookingwithnonna.com
GNOCCHI WITH TOMATO & RICOTTA SAUCE | HEALTHY RECIPE | WW UK
From weightwatchers.com
RICOTTA GNOCCHI WITH TOMATO SAUCE - STEFANO FAITA
From stefanofaita.com
20-MINUTE RICOTTA GNOCCHI - GIMME SOME OVEN
From gimmesomeoven.com
RICOTTA GNOCCHI IN TOMATO SAUCE - GROW A GOOD LIFE
From growagoodlife.com
SOFT RICOTTA GNOCCHI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY HOMEMADE RICOTTA GNOCCHI (FROM SCRATCH) | RECIPETIN EATS
From recipetineats.com
GNOCCHI DI RICOTTA (RICOTTA GNOCCHI) - THE COOKING COLLECTIVE
From thecookingcollective.com.au
RICOTTA GNOCCHI RECIPE WITH FRESH TOMATO SAUCE - AUSTRALIAN …
From womensweeklyfood.com.au
BAKED GNOCCHI WITH TOMATO, RICOTTA AND SPINACH
From savingdessert.com
EASY RICOTTA GNOCCHI RECIPE | THE KITCHN
From thekitchn.com
RICOTTA GNOCCHI WITH TOMATO SAUCE RECIPE — BITE ME MORE
From bitememore.com
15 MUST-TRY SAUCES FOR RICOTTA GNOCCHI LOVERS – HAPPY MUNCHER
From happymuncher.com
HERB RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE - ITALIAN FOOD …
From italianfoodforever.com
RICOTTA GNOCCHI WITH QUICK CHERRY TOMATO CONFIT
From cravingcalifornia.com
RICOTTA BAKED GNOCCHI WITH TOMATO & BASIL RECIPE
From ciaoflorentina.com
MARRY ME GNOCCHI WITH PANCETTA RECIPE - TASTING TABLE
From tastingtable.com
GNOCCHI WITH RICOTTA AND TOMATO SAUCE - TASTE AND TELL
DURBAN CHEF SHARES A HEARTY MEAL RECIPE FOR CHRISTMAS
From citizen.co.za
CLASSY EATER | RECIPE ZONE ON INSTAGRAM: "LASAGNA STAY WITH US …
From instagram.com
You'll also love