Wholewheatricottagnocchi Recipes

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:

• Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
• Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
• Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
• Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
• Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

Steps:

• In a wire strainer press any excess moisture out of the ricotta.
• In a bowl, lightly beat the egg, add ricotta, and parmesan cheese. Slowly add in the 1 cup of flour, 1/3 cup at a time. Only add as much flour as you need to create a workable dough. This may be a little less than 1 cup to a bit more than 1 cup. (About 1 tbsp less than 1 cup worked perfectly for me) .
• Divide the dough into 6-8 pieces, and with your hands roll each piece of dough into long logs as thick as your thumb; Cut into 1 inch slices. With a fork, press down on each gnocchi so you can see groves on each gnocchi, then gently re-shape it if it got a bit squished.
• Gently place gnocchi 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 cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Scoop out of water with a slotted spoon and serve immediately with your favourite sauce!

Steps:

• Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes.
• Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish.
• In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy.
• Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside.
• Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook.
• In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm.
• Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi.
• To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy!

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.