SWISS CHARD GNOCCHI IN TOMATO CREAM SAUCE

2 tsp. butter
2 tbsp. minced shallots
3/4 c. each all purpose flour & part skim ricotta cheese
2 oz. + 2 tsp. grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 c. well drained cooked chopped Swiss chard
1/8 tsp. ground nutmeg
Dash white pepper
2-3 qts. water
Tomato-Cream Sauce
Garnish: basil leaves

 

In 8" skillet heat butter over medium high heat until bubbly and hot; add shallots and saute until softened, 1 to 2 minutes. Transfer shallots to medium mixing bowl; add flour, ricotta cheese, 2 ounces Parmesan cheese, the egg, Swiss chard, nutmeg and pepper and mix well to form dough.Divide dough into 4 equal portions and roll each into a rope about 3/4" diameter; cut each rope into 1/2" lengths and, using your thumb and forefinger, press the middle of each piece together to form an indent.
In 3 or 4 quart saucepan bring water to a boil; drop in gnocchi, a few at a time (water should continue to boil as gnocchi are added); when gnocchi rise to the surface, cook until al dente, 5 to 7 minutes. Using slotted spoon, remove gnocchi from water and arrange on serving platter. Top with Tomato-Cream Sauce and, using 2 spoons, toss to combine, sprinkle with remaining 2 teaspoons Parmesan cheese and garnish with basil leaves.
Makes 4 servings.
Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.

Even Beginners Can Boast About Italian Ricotta Gnocchi With This Recipe

Even Beginners Can Boast About Italian Ricotta Gnocchi With This Recipe

By Kathleen Ford

This recipe really needs fresh ricotta, but drained, if your ricotta is too wet, then it absolutely ruins the dish, but for the faint hearted it is worth the effort. The only other thing that you need to know is that gnocchi gets really sticky when they hang around so make them, chill them and cook them in one step. Homemade ricotta tastes of fresh milk, so if you can find it get fresh organic milk it will be worth it in the final recipe.

Recipe for Homemade Ricotta.

Ingredients

4 pints good quality whole milk

4 pints good-quality buttermilk

Method

Line a wide colander with a large piece of cheesecake and then fold the material back on itself until there are at least six layers. Put both the milks into a heavy based stainless steel saucepan. Stir the milk as you heat it, but stop once the milk is hot, at this point you should be able to see the curds rising to the surface. When the mixture reaches 175F degrees, the curds and whey actually separate. The curds are white strand of clumpy bits, once these have formed ladle them into the colander which has been placed into the bottom of the sink. Raise the sides of the cheesecloth to facilitate the draining off, of the milk, but do not press down on the newly clotting ricotta. Tie the cloth and leave to drain overnight in the refrigerator over a bowl.

Fresh Ricotta Gnocchi

Ingredients

For the gnocchi

1 pound fresh ricotta

2 large organic eggs, lightly beaten

1 tablespoon unsalted butter

3 fresh sage leaves,

or a few pinches of freshly grated nutmeg,

or a 1/2 teaspoon of lemon zest

½ ounce freshly grated Parmigiano-Reggiano,

kosher salt

flour to shape the gnocchi



For the gnocchi sauce



8 tablespoons butter, sliced

4- 5 fresh sage leaves chopped

2 teaspoons water

Method

To make perfect gnocchi, the ricotta has to be smooth, generally it is best to work it with a plastic spatula in a bowl, the flexibility of the plastic breaks down the lumps in the ricotta.Whilst you are working the ricotta if the curds or clumps are still visible then push it all into a blender and whizz around for a minute.

Add the lightly beaten eggs to the mashed ricotta. Melt the tablespoon of butter in a pan and add the chopped sage leaves, and then add to the ricotta. Or flavour with your alternative choices. Add the Parmigiano-Reggiano and the salt and beat all very well together. The success of the final gnocchi recipe depends on everything being light and smooth.

Forming the gnocchi

Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. Put a half inch of flour onto your work surface and place 2 teaspoons of the ricotta onto the flour.

Roll it around the flour to coat using your fingertips, all Italians are very hands on with food! Gently pick up the gnocchi making sure that you do not break it and drop one piece very carefully into the simmering water. This is a test to make sure that the gnocchi are going to hold their shape. It should drop to the bottom of the pan and over the next three minutes or so it rises as it cooks.

If it falls apart then the mixture is still too wet, try adding a teaspoon of whipped egg white into the batter to make it hold its shape. If it is heavy add a teaspoon of beaten egg to lighten it, gnocchi should be light fluffy and airy, there should be no stodge just gentle pillows. Test a second gnocchi and then you are ready to roll.

From now on you can put a few gnocchi at a time into the flour but do not over crowd them because there is a danger that you will overwork them and make them dense and unappealing. Put them on a tray with waxed paper on and chill for an hour which will firm them up and make them cook better.

To cook them use a very large wide saucepan and boil rapidly at least four pints of water, what you do not is to have the gnocchi too crowded, add salt to the water. Drop the gnocchi into the water one by one and cook for three to five minutes. once they are all in the pan start to prepare the sauce.

Melt the butter by swirling around a pan on gentle heat and add sage leaves and fry for a minute, add the water, drop the drained cooked gnocchi into the butter sauce. Coat in the sauce and serve immediately.

I am an ex chef who loves to cook and prepare food. I am a squidoo addict and my Squidoo pages are my hobby. Read more of my recipes at Perfect Holiday Cheesecakes or Italian Recipes.

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Fresh Gnocchi Recipe

Fresh Gnocchi Recipe

By Maria B Smith

A gnocchi recipe is a MUST in any Italian cook's "easy pasta recipes" repertoire. These tiny dumplings go well with a number of different sauces, and can be prepared and stored for up to 48 hours before serving.Ingredients:

- 3 pounds russet potatoes, washed and peeled

- 2 cups all-purpose flour

- 1 extra large egg

- salt

- 1/2 cup vegetable or canola oil

First things first, boil the potatoes in a large pot until they are soft (test this by sticking a fork in one - if it goes in without resistance, they're done!) It usually takes about 40-45 minutes. Press through a potato press into a large glass bowl and set aside.

In a large pot, bring about 5-6 quarts of water to a boil. While the water is heating up, prepare an ice bath in another pot or large bowl, containing about 5-6 cups of water and 5-6 cups of ice. Transfer the potatoes onto a clean, hard surface - like a table, counter or large cutting board. Make well in the center of the potatoes and then sprinkle all over with the flour. Crack the egg into the well, and then add a pinch of salt to it as well.

Take a fork, and start mixing and stirring the ingredients together. After you've mixed in the egg, start bringing the dough together from the outside in, kneading it with your hands gently until you are left with a ball of dough. Keep kneading it gently for another 3-4 minutes until the dough is dry to the touch.

Separate the dough into orange-sized pieces. On a lightly floured surface, roll these into long dowel shapes, about 3/4 to almost 1 inch wide. Using a fork, cut gnocchi from the dowel at 1 inch intervals. Drop each piece of pasta into the boiling water and allow to cook for about 1 minute each, or until they float. Then take each gnocchi and throw it in the ice bath to stop the cooking process.

Repeat these steps until all of your pasta is cut, boiled and chilled. Let them rest in the cold water for a few minutes and then move to a new container. At this time you can toss them with the oil to keep them from sticking to each other and store them covered in a refrigerator for up to 48 hours. If you'd rather serve them right away, have a serving bowl of your favorite red or white sauce hot and ready to go nearby, then just transfer the boiled pasta to the bowl, toss and serve immediately. Yum!

http://www.tasty-italian-cooking.com

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Gnocchi Recipe

1 lb. baking potato
1 1/3 c. all-purpose flour
1 tsp. salt
3 qt. boiling water
1 tbsp. salt
1 c. Parmesan cheese, coarsely grated

Boil potatoes until tender, cool and peel. Sift flour and measure, reserving 2 tablespoons. Put potatoes through ricer or food mill, add salt, stir in flour gradually. Knead to form a stiff dough.

Divide dough in half and shape into 2 rolls 3/4 inch diameter. Cut rolls into 1 inch lengths, toss in reserved flour. Mark each with tines of fork making 4 distinct lines. Drop in salted boiling water and boil for 8 minutes, gnocchi will rise. Drain quickly and arrange on slightly buttered pan. Sprinkle evenly with cheese. Place under broiler until top is brown and crunchy. Serve at once.

Spinach Gnocchi

2 c. cooked & squeezed spinach (4 bags fresh or 4 pkg. chopped spinach)
1 c. Ricotta or Farmers cheese
3/4 c. freshly grated Parmesan cheese
1 egg
3 tbsp. potato starch
Nutmeg to taste
Salt to taste
3 qt. water
2 tbsp. butter

Combine the spinach, cheeses, egg, starch, nutmeg and salt. Bring water to a rolling boil in a large pot. Add salt. Wetting your hands first, form spinach mixture into dumplings the size of walnuts and drop them one by one into the boiling water. They will drop to the bottom. When they rise to the surface remove and drain.

Just before serving, preheat oven to 350 degrees. Place the gnocchi in a buttered flat casserole. Sprinkle with Parmesan cheese. Heat for a few minutes in the oven. Makes 24 large gnocchi.

Potato Gnocchi

3 c. cold mashed potatoes
1 egg
1/2 tsp. salt
3 c. flour

Combine all ingredients and mix well with flour to make a manageable dough. May need more or less flour depending upon potatoes. Knead well and roll into lengths. Cut pieces 2/3 inch lengths. With floured fingers, press a hollow into each roll. Drop into rapidly boiling water. Boil about 10 minutes. Drain and serve with tomato or meat sauce.

These may be frozen until ready to use. To do so, spread on a cookie sheet and freeze. Place frozen Gnocchi in a plastic bag. When ready to use drop in boiling, salted water. Do not thaw. Serves 6.

Ricotta Cheese Gnocchi

1 lb. ricotta cheese
1 egg
4 oz. butter
1/2 c. Parmesan grated cheese

Sieve the ricotta and stir in the butter, Parmesan cheese, eggs and salt and pepper. Add flour to make soft dough. Form gnocchi about size of a cork. Roll in flour. Drop in gently boiling water. Cook about 4 to 5 minutes. Lift and drain. Serve them with grated cheese or with tomato sauce and grated cheese. Can be made with cooked mashed potatoes.