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. Tešla vis dar bus gana lipni ir tai normalu. Žinoma, šiuo metu galite pridėti daugiau miltų, tačiau kuo daugiau miltų naudojate, tankesnis gnocchi tampa pabaigoje. Mes norime, kad jie būtų tokie šviesūs ir purus. Dosniai miltų darbo paviršius ir rankas. Paimkite didelį šaukštą tešlos, sumaišykite jį ant miltų paviršiaus ir pasukite į pirštų storą ritinį. Iškirpkite ritinį į mažas pagalves, 2-3 cm ilgio. Suformuokite kiekvieną pagalvę į mažą rutulį naudodami rankų delnus. Nėrinkite kamuoliukus į miltus staltiesė arba kepimo dėklas, padengtas pergamento popieriumi. Pakartokite su kita tešla. Neužmirštant keptuvėje, šilumos 2 šaukštai alyvuogių aliejaus. Pridėti prosciutto ir česnako ir silti, kol traškūs. Įpilkite špinatų, druskos ir šviežiai maltų pipirų ir virkite iki špinatų. Pašalinkite nuo karščio ir sumaišykite su virti gnocchi. Šilkite. Ar paslaptis Featherlight Gnocchi, kad būtų galima padaryti Gnudi? Mano manija su Gnocchi datuojama vaikystėje, kai mano brolis ir aš stovėjau mūsų nesąžiningai klubo, mokytis sukti minkštus gobs tešlos ant šakutės gale duoti jiems keteros. Nuo to laiko, nes tai buvo mano komforto maisto sąrašo viršuje, tai, ką aš niekada nepraeisiu, kai jis yra meniu ir mėgstu padaryti namuose. už padažą, įdėkite gorgonzolą, pieną, sviestą ir druską dideliame nesikreipiančiame keptuvėje virš mažos ugnies, maišant, kad sujungtumėte ir sumaišykite sūrį su medinio šaukšto gale. Pridėti česnako gvazdikėlius. Kepkite 1-2 minutes, kol padažas turi tankų, kreminės konsistencijos. Grotelės kaimuose ir maišoma. Nuimkite šilumą, kol būsite pasiruošę tarnauti gnocchai.
