GNOCCHI CHEESE RECIPE RECIPES

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RICOTTA CHEESE GNOCCHI RECIPE - NYT COOKING



Ricotta Cheese Gnocchi Recipe - NYT Cooking image

You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 8

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves

Steps:

  • Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
  • Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
  • When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 8 grams, CarbohydrateContent 29 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 22 grams, SaturatedFatContent 14 grams, SodiumContent 564 milligrams, SugarContent 6 grams, TransFatContent 0 grams

BEST FOUR-CHEESE GNOCCHI BAKE RECIPE - HOW TO ... - DELISH



Best Four-Cheese Gnocchi Bake Recipe - How To ... - Delish image

Love gnocchi? This Four-Cheese Gnocchi Bake from Delish.com is the best!

Provided by Rian Handler

Categories     vegetarian    dinner party    feed a crowd    dinner    main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 13

3 tbsp.

unsalted butter, plus more for baking dish

2

cloves garlic, minced

3 tbsp.

all-purpose flour

1 c.

low-sodium chicken broth

3/4 c.

heavy cream

Kosher salt

Freshly ground black pepper

1/2 c.

shredded mozzarella, divided

1/2 c.

shredded Parmesan, divided

1/3 c.

shredded Asiago 

1/3 c.

shredded provolone 

2 oz.

(17.5-oz.) packages gnocchi

2 tbsp.

freshly chopped basil

Steps:

  • Preheat oven to 375º and grease a 9"-x-13" baking dish with butter. In a large pot over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute, then whisk in flour, 1 tablespoon at a time, stirring constantly, 1 minute. Whisk in broth and heavy cream and season with salt and pepper. Bring mixture to a simmer, then reduce heat to low and quickly whisk in ? cup each cheese until melty and smooth. Remove from heat.  Add gnocchi to prepared baking dish. Pour in cheese sauce and stir until pasta is evenly coated. Top with remaining mozzarella and Parmesan and season with a few grinds of pepper.  Bake until cheese is bubbly and golden, 25 to 30 minutes.  Garnish with basil before serving.

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