Trim celery, rinse and cut into thin slices. Trim scallions, rinse and cut into thin rings. Saut both in butter. Puree Gorgonzola, milk and ricotta, mix with the vegetables and heat while stirring. Cook the gnocchi according to package instructions, drain and arrange on plates. Serve with the sauce and garnish with red pepper.
Melt-in-your-mouth, pillowy Italian ricotta gnocchi. You wont believe how delicious and quick to make they are! You only need 4 ingredients salt and pepper to make them. My favorite way to serve them is with chanterelle sauce.
Other blue cheeses may work just as well as Roquefort. Although I enjoy a wide range of blue cheeses, I am always drawn back to Roquefort as it is such a truly wonderful cheese with a long interesting history and a complimentary bonus of potentialhealth benefits.
Calories: 549kcal Carbohydrates: 55g Protein: 34g Fat: 20g Saturated Fat: 12g Cholesterol: 141mg Sodium: 669mg Potassium: 281mg Fiber: 2g Sugar: 1g Vitamin A: 833IU Calcium: 717mg Iron: 4mg
Did you know that you can make tender, restaurant-quality gnocchi at home in less time than itd take for takeout to arrive? Its almost unbelievable that something as tasty and impressive as this ricotta gnocchi recipe could be so easy to make from scratch, but the ricotta base makes it foolproof, even for novice cooks.
Gnocchi are Italian dumplings that are treated similarly to pasta. They can be made a variety of ways the most common of which involves a dough of potatoes, flour, and eggs. The dough is then shaped into ropes, cut into roughly 1 inch segments, and then sometimes pressed over a fork, cheese grater, or gnocchi board to create ridges. The gnocchi are usually boiled until they float, and served with sauce, though they can sometimes be baked or pan-fried instead for different textures.
Once its been blotted, mix the ricotta in with the remaining ingredients to form a soft dough. Try to avoid adding too much flour or overworking your dough to get the lightest, fluffiest gnudi. But dont worry if youre not sure ricotta gnocchi is incredibly forgiving!
I most frequently serve my ricotta gnocchi with a warm tomato sauce because its easy I rarely dont have a jar on hand or the ingredients to whip up a quick from-scratch version. However, youre not limited! There are tons of options heres some inspiration:
And there are more ways to use gnocchi than simply tossing in a sauce. You can bake them in a lasagna-like casserole, saute them with bacon or sausage and your favorite vegetables, fry them, make a gnocchi pasta salad heck, you could even use them in a spin on mac n cheese. Really any way you could use pasta, you could likely sub in this ricotta gnocchi!
Light and fluffy ricotta gnocchi in a silky lemon broccoli sauce is the perfect vegetarian dinner and so good, youll want to lick your plate. If you like gnocchi, youre going to LOVE this version. Its easier and dare I say, even more delicious!
Calories: 370kcal Carbohydrates: 42g Protein: 26g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 131mg Sodium: 1039mg Potassium: 361mg Fiber: 2g Sugar: 5g Vitamin A: 598IU Vitamin C: 42mg Calcium: 450mg Iron: 3mg
I stumbled across it on a date with my husband in San Diegos Little Italy several years ago, and have never really been able to get it out of my head. How did they make those gnocchi so soft, so delicate? How did they manage to make their sauce so rich and creamy, yet so light? What culinary trickery was this, and how oh how could I be trained in their ways?
Then it was gone. All gone. I was left with a profound feeling of loss that is difficult to articulate. It turns out that was just hunger, but man I was disappointed. I began scouring the Internet for gnocchi recipes, and was instantly intimidated. You want me to do what with a potato?! It wasnt until I stumbled across this version made with ricotta and flour that I got up the nerve to get my gnocchi on.
Strain Ricotta and put it in a large bowl. Add salt, butter, egg and freshly grated Parmesan. Mix well with an electric mixer until combined. Add semolina and stir it into the mixture with a wooden spoon. Now add the flour gradually and stir briefly, just until combined. Dejen vil stadig være ret klæbrig, og det er normalt. Selvfølgelig kan du tilføje mere mel på dette tidspunkt, men jo mere mel du bruger, bliver denserne gnocchi til sidst. Vi vil have dem til at være så lette og fluffy som muligt. Generøst mel din arbejdsflade og dine hænder. Tag en stor spiseskefuld af dejen, scoop den på den melede overflade og rul ind i en fingertykrulle. Skær rullen i små puder, 2-3cm lange. Danner hver pude i en lille bold ved hjælp af palmerne i dine hænder. blonder kuglerne på en floured duge eller en bagebakke foret med pergamentpapir. Gentag med resten af dejen.
I en non-stick stegepande, varme 2 spiseskefulde olivenolie. Tilsæt prosciutto og hvidløg og saut indtil sprød. Tilsæt spinat, salt og friskmalet peber og kog, indtil spinat har wilted. Fjern fra varme og bland med kogt Gnocchi. Holde varm.
Er hemmeligheden til Featherlight Gnocchi for at gøre Gnudi i stedet? Min besættelse med Gnocchi går tilbage til barndommen, når min bror og jeg ville stå på vores nonnas hofte, lære at rulle de bløde gobs af dejen over en gaffel for at give dem højder. Helt siden har det været på toppen af min komfort madliste, den slags ting, jeg aldrig går forbi, når den er på menuen og elsker at gøre derhjemme også.
For saucen skal gorgonzola, mælk, smør og salt i en stor non-stick stegepande over lav varme, omrør for at kombinere og mosede osten med bagsiden af en træsked. Tilføj hvidløgs fedter. Kog i 1-2 minutter, indtil saucen har en tæt, cremet konsistens. Rist i nogle muskatnød og rør. Tag varmen ud, indtil du er klar til at tjene Gnocchi.