I finally made good gnocchi!

[emilycat]

Sure, Lena!

Let me just note that I tried, in vain, to find fresh ricotta, so I just used a fat-free gourmet brand and skipped the first step. They were still great, but the next time I'll try to get to a farmer's market just to see what the fuss is about http://www.cookinglight.com/bbs/smile.gif I also thirded the recipe, since they were just for me. Oh, and I also used half regular flour and half whole-wheat.

Also, I didn't get nearly as technical as he does when cutting the gnocchi -- I just cut them into 1 inch pieces and indented one side with my finger. And although he says only to refrigerate for a couple hours, I kept mine overnight and had them for lunch today -- they were just as delicious, just make sure you seal them so they don't dry out.

For the sauce, I took the really gourmet route and microwaved 1/2 T. light butter with some minced garlic for 10 seconds, then tossed the gnocchi with it and topped with a couple T. of grated Parm. Have fun!

Ricotta-Herb Gnocchi
Makes 100 Gnocchi

Since there is no precoking of ingredients, these gnocchi can be prepared rather quickly. If possible, buy smooth, creamy ricotta cheese from a local Italian delicatessen or gourmet shop. Skim-milk ricotta is fine, but try to avoid supermarket brands. Feel free to adapt the herb combination as desired.

3 cups ricotta cheese, preferably homestyle
3/4 cup freshly grated Parmigiano-Reggiano cheese
3/4 cup finely minced fresh parsley leaves
1/4 cup finely minced fresh basil leaves
3 T. finely minced fresh mint leaves
Salt
1 1/2 cups unbleached all-purpose flour, plus more as needed

1. If using supermarket ricotta, line a large colander or mesh sieve with several layers of paper towels. Spread the cheese over the towels and let drain until thickend and creamy, about 1 hour. Remove the cheese from the colander and discard the paper towel; they should be quite moist.
2. Combine the ricotta, Parmigiano-Reggiano, parsley, basil, mint and 1 teaspoon salt in a large bowl. Sprinkle 1 1/2 cups flour over the cheese-herb mixture. Using your hands, work the mixture into a soft, smooth dough. If the dough is sticky, add flour as needed, up to 1/4 cup more. Do not overwork or knead the dough; just incorporate the flour into the cheese mixture.

3. Lightly flour a work surface. Break off a piece of the dough and roll it out into a long rope about 3/4 inch thick. If the rope won't hold together, return it to the bowl with the rest of the dough and work in more flour as needed.

4. Slice the dough rope into 3/4 inch lengths. Hold a fork, butter paddle or meat mallet in one hand and press 1 piece of the dough against the ridged surface with the index finger of your other hand to make an indentation in the center. Flip and rolll thedough off the ridges and allow it to drop onto the work surface below. The gnocchi should look like slept-on pillows on one side with several thin grooves on the other. Repeat the rolling, cutting and shaping process with the remaining dough. (The gnocchi can be placed in a single layer on a baking sheet and refrigerated for several hours. The baking sheet can also be placed in the freezer for about 1 hour. Transfer the partially frozen gnocchi to a plastic bag or container, seal and freeze for up to one month.)

5. Bring 4 quarts of water to a medium boil in a large pot. Avoid cooking the gnocchi at a rolling boil, since violently churning water makes it dificult to determine when they are floating. Add 2 teaspoons salt, or to taste. Add about one third of the gnocchi and cook until they float to the surface, 2 to 3 minutes for fresh gnocchi. Do not thaw frozen gnocchi before cooking. Cook them for about 3 minutes, or until they float. (Bubbles my cause the gnocchi to bob temporarily to the surface and then sink again. The gnocchi are done when they float and not before.)

6. Scoop up the gnocchi with a slotted spoon and transfer them to a warm, shallow serving bowl or platter with as little cooking liquid as possible. While you boil the next batch of gnocchi, top the cooked gnocchi with sauce. When the last batch has been added to the serving dish, toss, gently and either bring the bowl or the platter to the table and divide the gnocchi among individual warm pasta bowls. Serve immediately.

Serving Suggestions
These gnocchi have a strong herb flavor, so top them with a neutral sauce.

[This message has been edited by emilycat (edited 01-23-2001).]

[deppie25]

Emilycat-- Can't say how jealous I am. I have tried to make Gnocchi once and ended up with one huge blob. My husband has refused to ever try it again http://www.cookinglight.com/bbs/frown.gif. I have decided that it is a goal I must accomplish and will try it until I get it right ( I will just prepare something else as well so hubby won't have to eat the mistake this time). Any tips for a struggling gnocchi maker?

[SandyM]

I'd really like to try these - the recipe looks great Emily - but after seeing all the disasterous comments from everyone, I'm nervous - and my #1 enemy (yeast) isn't involved!

What should I do to preclude any disasters?

[Anne]

Hi Emilycat

I lost my favorite gnocchi recipe but the kind souls on this board provide a couple that I have tried and really liked. Lorelei provided the first but I can't remember if she or someone else posted the second. I recommend both but am still searching for my old recipe.

RICOTTA GNOCCHI Adapted from Moosewood Cookbook

You will love these light, creamy cheese dumplings, with a parmesan crust! They're delicious on their own as a
light main dish, or serve them with pasta and one or more simple vegetable salads.

NOTE: You can make and simmer the gnocchi up to several days in advance, if you store them, tightly covered,
in the refrigerator. Broil just before serving.

1/2 pound mozzarella cheese
1 large handful parsley
2 large cloves garlic
1 pound ricotta cheese
2 eggs
1/2 teaspoon salt
1/4 cup grated parmesan, plus extra for the top
1 1/4 cups unbleached white flour
Black pepper to taste
A little butter or olive oil for broiling

1.Fill a large kettle with water and put it up to boil.

2.Meanwhile, grate the mozzarella and transfer it to a medium-sized bowl.

3.Mince the parsley and garlic-either by hand or in a food processor-and stir this into the grated cheese.

4.Beat together the ricotta and the eggs. (You can use the food processor for this, too.) Add this to the first mixture, with the salt, 1/4 cup parmesan, flour, and black pepper. Mix well.

5.When the water boils, reduce heat to a simmer, and drop in small blobs of batter, using 2 teaspoons. Simmer for about 15 minutes, then remove the gnocchi with a slotted spoon, and put them on paper towels to drain. (The gnocchi will be soft.)

6.Shortly before serving, heat the broiler. Brush a baking dish with soft butter or olive oil, and arrange the gnocchi in the dish. Sprinkle with extra parmesan, and broil until golden (8 to 10 minutes). Serve hot.

LORILEI NOTE: You can make this with fat-free ricotta if you like. I've never used low-fat cheese, but I'm pretty sure you could do that as well. I often substitute spinach for the parsley


POTATO GNOCCHI

1 lb. round red potatoes (about 3 medium)
1 t. olive oil
1 clove garlic, minced
3/4 cup flour
1/2 t. salt
vegetable cooking spray

Place potatoes in a saucepan; add water to cover. Bring to a boil; partially cover. Cook 40 minutes or until tender. Drain and let cool. Peel potatoes and place in a bowl; mash. Set aside. Heat oil in a small nonstick skillet over medium-high heat. Add garlic and saute 30 seconds. Add to the mashed potatoes; stir well. Add flour and salt, stirring to form a soft dough. Turn dough out onto a well-floured surface. Divide dough into 4 portions and shape each portion into a 16-inch-long rope. Cut each rope into 16 (1" each) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a concave shape (this helps hold the sauce). Place gnocchi on a baking sheet coated with cooking spray and set aside. Bring 14 cups water to a boil in a large Dutch oven. Add half of the gnocchi and cook for 1 1/2 minutes. Do not over cook or gnocchi will fall apart. Remove gnocchi with a slotted spoon and place in a colander to drain; repeat with remaining gnocchi. Serve immediately.

[jspokane]

Here is a good tip I learned about making potato gnocchi: bake your potatoes instead of boiling them. This way they are not as wet, so you will add less flour and they will be lighter

[emilycat]

Thanks for the recipes, Anne!

Since I had such great success with the last batch, I think I'll be making them much more often (hopefully with no more disastrous attempts http://www.cookinglight.com/bbs/wink.gif )

Sandy and deppie,
I can't say that I have any tried-and-true methods for making them turn out right since last night was the second time I'd tried and the first time they were good. But, I can tell you to make sure you don't use too much flour (they'll be too tough) and not too little (too mushy).

If you need to test the batch first so that you don't waste the whole thing, roll out the first dough-cord and cut off a couple of pieces; cook them in the boiling water until they float and then taste them.

Also, I'm going to try potato gnocchi again, because the first time I made them they were sooo icky. Now I think that I didn't cook the potatoes long enough or add enough flour, so that's my next goal before I do any more ricotta ones.

Give it a try -- they're so delicious if you get them right!

Emily

[emilycat]

Yippee!

I was afraid that since the first, and only time I'd made gnocchi it was icky, that I'd never be able to conquer it...well, I did it! http://www.cookinglight.com/bbs/biggrin.gif

I used a recipe from The Complete Italian Vegetarian Cookbook for Herb-Ricotta Gnocchi, and it's absolutely amazing. I'll definitely be making it over and over again. I just used a butter-garlic sauce and a little parm to toss with it because the gnocchi is so flavorful.

Anyway, just wanted to share!

And if any of you have any great gnocchi recipes or sauces you use with them that you feel compelled to share, they would be very welcome, indeed http://www.cookinglight.com/bbs/wink.gif

Emily

[MrsReber]

Congrats, Emily! I can relate to your enthusiasm. I have never even attempted to make gnocci because I am afraid of the results. But then, I also fear buying it at the store and ordering out since "good" gnocci is very hard to find. I may have to check out this vegetarian cookbook you mentioned!

[LenaS]

Emily - could you please post your recipe - I have made gnocchi 2 times to no avail - thanks - Lena http://www.cookinglight.com/bbs/smile.gif

[Shirley Panek]

These are great! I hope you like them as well as I did. The first time I made these they were a little soft (to roll out). I just made sure I had plenty of flour on my board.

I hope you enjoy them as much as I do.

http://www.cookinglight.com/bbs/smile.gif

Shirley

* Exported from MasterCook *

Pumpkin Gnocchi with Sage Butter

Recipe By :Ronald Johnson
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound canned pumpkin
2 eggs
1/4 cup flour
1/2 teaspoon baking powder
salt
freshly ground nutmeg
1/2 clove garlic -- minced (optional)
4 tablespoons butter -- (4-6 tablespoons)
1/2 teaspoon dried sage -- crumbled (not powdered sage)
freshly grated parmesan cheese

Mix pumpkin with eggs, flour, baking powder, salt to taste, and a good sprinkle of nutmeg. If you add garlic it should not be obtrusive. Let sit at least an hour, covered with plastic wrap.

To cook, bring a pot of salted water just to a simmer. Place large spoonfuls of the mixture on a floured board and lightly roll them into a cylinder about the width of a thumb. Cut into 1 1/2-inch lengths and drop into the water. The water should never come to a boil. When the gnocchi are done, they will rise to the surface. Remove them with a slotted spoon to a plate.

Melt butter with sage. When it starts to bubble, remove from the fire. Spread some of it in individual ramekins or a shallow baking dish large enough to hold the gnocchi in a single layer. Lay them in and drizzle th rest of the butter mixture over. Sprinkle well with cheese. These may be made ahead to this point, covered, and kept at room temperature.

To continue, preheat broiler and place gnocchi under just until they start to bubble and take on color. Serve immediately.

Source:
"Company Fare, page 205"

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 9g Total Fat; (60% calories from fat); 3g Protein; 10g Carbohydrate; 83mg Cholesterol; 141mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : These go well with Lamb Chops Abruzzo or Roast Pork Arista


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[emilycat]

Shirley,

Thanks so much for your recipe...I made them last night, and they're absolutely delicious!These are a keeper, for sure.

You were right, though, about the softness factor -- I think next time I'll just add twice as much flour to start with! http://www.cookinglight.com/bbs/smile.gif

Emily

[cryskie]

I just made Potato Gnocchi with Spinach and Yellow Squash from July/August 1999. I substituted arugula for the spinach, and the sauce was excellent! Unfortunately, we didn't like the gnocchi. I used storebought, but it was so doughy. Neither DH or I like doughy stuff (dumplings, cookie dough), so I'm not sure if we will like homemade gnocchi either. But I would definitely make this sauce again.



* Exported from MasterCook *

Potato Gnocchi with Spinach and Yellow Squash

Recipe By :
Serving Size : 4 Preparation Time :0:19
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1 pound) package vacuum-packed potato
gnocchi (such as Ferrara)
1 tablespoon olive oil
1 yellow squash -- quartered lengthwise and thinly sliced
1 1/2 teaspoons bottled minced garlic
1 (10 ounce) package fresh spinach, torn
1/4 cup skim milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup (2 ounces) shredded smoked Gouda cheese or
grated sharp provolone cheese

Cook gnocchi according to package directions.

While gnocchi cook, heat oil in a large skillet over medium heat. Add squash; saute 4 minutes or until crisp-tender. Add garlic; saute 1 minute. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt. Ad gnocchi and cheese; stir gently. Serve immediately.

Yield:
"1 cup"
Start to Finish Time:
"0:26"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 44 Calories; 3g Fat (67.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Crystal

[ama47369]

My husband and I both love Gnocchi. Congrats on your success in making it. I have not made it, but I did hear the tip above, that(instead of boiling) you can bake the potatoes or microwave them with less water absorbed. I think I will try some of these recipes they sound yummy!

[carolyn.1]

okay, I give what is gnocchi? http://www.cookinglight.com/bbs/tongue.gif
Carolyn--

[emilycat]

carolyn,

Gnocchi are little Italian dumplings that are most often made with either cheese(most likely ricotta)or potatoes as a main ingredient, and flour -- they're rolled out and cut into pieces (a process that I do not do the traditionally correct way, but I say, eh... http://www.cookinglight.com/bbs/tongue.gif ) and then boiled. They are so delicious.

Hmm..I'm not much of an expert; that's just my simplistic explanation. Any of you true-blooded Italians feel free to jump in here... http://www.cookinglight.com/bbs/smile.gif



[This message has been edited by emilycat (edited 02-02-2001).]

[carolyn.1]

Em, sounds scrumptious. I love dumplings and cheese so I am sure I would like these. I'm also glad that you mastered this obviously difficult dish- http://www.cookinglight.com/bbs/biggrin.gif
Carolyn--