Charles Palmer's Ricotta Pesto Gnocchi * Gnocchi Di Semolina
Gnocchi With Porcini Sauce * Gnocchi * Cheese Gnocchi
Paduan Gnocchi: Gnocchi Alla Padovana
Sweet Potato Drop Gnocchi * Gnocchi and Tomato Pancetta Sauce
Gnocchi In Creamy Red Salsa * Potato Gnocchi With a Gorgonzola Sauce
Potato Gnocchi With Venison Stew * Potato Gnocchi With Wild Mushrooms
Potato Gnocchi With Pesto * Stuffed Gnocchi
Perfect Potato Gnocchi
Charles Palmer's Ricotta Pesto Gnocchi
1/2 lb Ricotta
1/4 c All-purpose flour
2/3 c Semolina flour
Salt to taste
White pepper to taste
pn Ground nutmeg
3 tb Pesto (preferably homemade)
2 Egg whites
1 tb Olive oil
1 c Chicken stock
1 Roasted garlic head, halved
1 Carrot, chopped
1 Onion, chopped
2 Celery ribs, chopped
2 tb Butter, cut in small pieces
Basil for garnish
Chopped tomato for garnish
Grated Parmesan for garnish
Toasted pine nuts for garnish
Place the ricotta in a 12" square of cheesecloth, tie the ends into a knot and hang over a bowl overnight to drain. Discard liquid.
In a mixing bowl, combine the flour, semolina, salt, pepper and nutmeg and mix thoroughly. Add the ricotta and pesto and mix until well combined.
Add egg and mix thoroughly. Repeat with egg whites. If the mixture is too sticky, add 1 or 2 tablespoons of semolina flour. Transfer the dough to a well-floured board and knead for a few minutes. Wrap in plastic wrap and refrigerate 30 minutes.
On a floured surface, shape the dough into logs 1" in diameter and cut into 1" thick pieces. Transfer to a floured tray and chill 15-20 minutes.
Bring a large pot of lightly salted water to a boil and add the olive oil. Add the gnocchi a few at a time. When they rise to the top, cook for 1 minute and remove with a slotted spoon. The gnocchi should be a bit firm.
Meanwhile, make the garlic broth by cooking the chicken stock, garlic, carrot, onion and celery for 30 minutes. Strain and stir in the butter.
To serve, place gnocchi in individual serving dishes. Cover with a few tablespoons of the garlic broth and garnish with basil, tomato, Parmesan cheese and pine nuts.
Gnocchi Di Semolina
3 1/2 c Milk
3/4 c Fine semolina
1/2 c Butter
6 tb Parmesan cheese
2 Egg yolks
Pinch of ground nutmeg
Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps.
Continue to cook, stirring, for 20 minutes. Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg.
Oil 1 or 2 large dishes or clean marble kitchen slab and pour semoling mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool.
Preheat oven to 350 degree F (175 degree C). Melt remaining 6 tablespoons butter; use some of butter to grease the casserole you want to cook and serve gnocchi in. Cut out squares ot circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown.
Gnocchi With Porcini Sauce
6 lg Baking potato
2 1/2 c All purpose flour
9 qt Water
3 tb Kosher salt
2 tb Butter
Grated Parmesan cheese
Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4 cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry.
Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon.When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.
3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
Yield: 12 servings of gnocchi
Recipe by Mario Batali
6 1/2 ounces fontina cheese -- chopped
1/2 cup cream
2 3/4 ounces butter
2 tablespoons Parmesan cheese
13 ounces potato gnocchi
Combine all ingredients except gnocchi in a saucepan. Heat over medium low heat, stirring, until melted and smooth. Cook the gnocchi as directed; drain. Serve gnocchi with sauce on top.
Paduan Gnocchi: Gnocchi Alla Padovana
1 pound baking potatoes, like russets
2/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter, melted
Parmigiano-Reggiano, for grating
Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
Make a well in the center of the potatoes and sprinkle all over with the flour, sugar, and cinnamon. Bring the ingredients together to form a homogenous dough. Knead for 4 minutes, until the ball is dry to the touch. Divide the dough into 6 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater, to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. Drain the gnocchi and transfer to a mixing bowl. Toss with the melted butter, grate Parmigiano-Reggiano over, and serve immediately.
Yield: 4 servings
Recipe by Mario Batali
Sweet Potato Drop Gnocchi
1 large sweet potato
2 cups unbleached all-purpose flour
1 egg, lightly beaten
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
Heat the oven to 425 degrees F. Bake the sweet potato until tender, about 50 minutes, or bake in the microwave. When it is cool enough to handle, peel and smash it with a potato masher. Add the flour, egg, cinnamon, and nutmeg, and mix with your hands until well combined. Shape the dough into a ball, wrap it in waxed paper or plastic, and refrigerate for at least an hour and up to one day.
Fill a large saucepan or stockpot with water, and bring it to a boil.
When the water starts to boil, add the salt. Using 2 spoons, scoop up about 2 tablespoons of dough with one, and scrape it off with the other. Cooking no more than 5 to 8 gnocchi at a time, wait for them to rise to the surface, about 3 minutes. Let them cook 1 minute longer then scoop them out with a slotted spoon and transfer them to paper towels to drain. Repeat this process until all the gnocchi are cooked. Serve them right away.
Yield: 4 servings
Recipe by Diana Shaw
Gnocchi and Tomato Pancetta Sauce
2 large russet (baking potatoes)
3-4 cups flour
Boil the potatoes until fork tender (not mushy). As soon as they are done, remove from the water and place in a dish. Remove the skin from the potatoes using a sharp knife or fork. Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk.
Place a mound of flour, about 2 1/2 cups to start, on your work surface (a floured board). Place all of the processed potatoes on top of the flour. Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky. This recipe does not lend itself to making the dough in the food processor or mixer. Keep adding flour as necessary to obtain the desired consistency. The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc. Sometimes it can take up to 4 cups to obtain the right consistency. Keep kneading until it is right.
After kneading the dough, place it under a dry kitchen towel to keep it warm. Immediately start making the gnocchi. This dough must be used right away. Cut a small piece off of the dough. Roll the piece into a "log" that is approximately 12 to 16 inches long. The log should be about 1/2-inch in diameter. You do not want it too wide or the gnocchi get too "fat." Cut the "log" into pieces about 1-inch long. You will end up with about 12 to16 gnocchi per log. The next step is to form the gnocchi.
Take a fork in your left hand (if you are right handed), and hold it straight up with the tines facing towards the ceiling. With your index finger of your right hand, take 1 piece of gnocchi (the 1-inch pieces that you cut above), and starting at the top of the fork, roll the piece down the inside tine of the fork. This should be done with firm pressure (not too firm as to smash the gnocchi, but firm enough to roll the piece down the fork and leave an indentation on the gnocchi). When you get to the base of the tines, release the gnocchi and let it drop to a floured tray. The "completed" gnocchi should be marked with the fork tines on 1 side of it and have a slight indentation from your index finger on the other side of it. This shape and marking allow the pasta to "catch" the sauce when you serve it.
Proceed with all of the dough and make each piece as directed. This goes very fast once you get the hang of it. Let the pasta sit on the floured trays on you counter until ready to serve. However, serving time should be within 4 to 5 hours of making the gnocchi. Otherwise they will dry out and get tough.
To serve, boil the gnocchi in lots of boiling, salted water. As soon as the pasta rises to the top, it is done. (This is also very quick). Drain the cooked gnocchi in a colander or st
8 slices thick (bacon thickness) pancetta, chopped
1/2 to 3/4 teaspoon dried red pepper flakes, depending on you desire for spice
1/4 cup fresh Italian parsley, chopped (or 1 tablespoon dried parsley)
2 to 3 cloves chopped garlic
2 (28-ounce) cans whole Italian plum tomatoes
Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes.
Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. If you cook it too long, add water to reduce the thickness and you reach the
Recipe by Theresa Spada
Gnocchi In Creamy Red Salsa
Gnocchi -- cooked
2 Cups Red Tomato Salsa
1/2 Cup crema
OR creme fraiche
or sour cream
1/2 Cup grated Manchego (Mexican melting cheese)
or Muenster cheese
1/2 Bunch fresh cilantro -- washed and chopped
Bring salsa and cream to boil in medium ovenproof skillet or casserole. Add cheese and gnocchi. Return to a boil and transfer to oven. Bake until sauce thickens and is bubbly and a slight crust forms on top, about 7 minutes. Garnish with cilantro and serve immediately.
Yield: six appetizers or four entrees
Recipe By : Too Hot Tamales Show #TH6299
Potato Gnocchi With a Gorgonzola Sauce
1 pound baking potatoes, washed
Freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons flour
2 cups milk
1 cup water
1 teaspoon olive oil
1 cup heavy cream
1 pound gorgonzola cheese
Preheat the oven to 400 degrees F. Season the potatoes with the oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. With a hand potato masher, mash the potatoes until smooth. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper.
Yield: 4 to 6 servings
Recipe by Emeril Lagasse, 1999.
Potato Gnocchi With Venison Stew
1/2 cup dried Porcini mushrooms
1/4 cup olive oil
1 medium onion, minced
1/4 cup minced Pancetta or bacon (1 ounce)
Salt and freshly ground pepper
2 1/3 pounds boneless venison from the leg or shoulder, cut into 1-inch cubes
1/2 cup dry red wine
2 bay leaves
2 whole cloves
1 fresh rosemary sprig or 1 teaspoon dried
2 tablespoons tomato paste
3 1/2 cups chicken stock or canned broth
Soak the Porcini in 2 cups of hot water until softened, about 30 minutes. Drain the mushrooms, reserving the liquid. Rinse and chop the mushrooms, discarding any tough bits. Strain the liquid through a sieve lined with cheesecloth and reserve.
Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add the onion and Pancetta saute until golden, about 6 minutes. Season lightly with salt and pepper. Increase the heat to high, add the venison and cook until all the meat juices have evaporated, about 15 minutes.Add the chopped Porcini to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly evaporated.
Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered, until the meat is tender, about 1 1/2 hours. Remove the bay leaves and rosemary sprig. (The venison stew can be made up to 2 days ahead and refrigerated, covered.)
In a large pot of boiling salted water, cook the Potato Gnocchi in 3 or 4 batches until they rise to the surface, 2 to 3 minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and cover with foil. Toss the gnocchi with the hot venison sauce and serve immediately.
Yield: 6 servings
Recipe from Gourmet Magazine
Potato Gnocchi With Wild Mushrooms
4 Idaho Potatoes
1 c Flour
Salt and pepper to taste
For the Mushrooms:
1/2 c Fresh Morels
1/2 c Fresh Porcini
1/2 c Shitake mushrooms
1/2 c Oyster mushrooms
1 tb Extra virgin olive oil
2 tb Diced shallot
1 tb Chopped garlic
1/2 c Chicken stock
1/4 c Grated Parmigiano-Reggiano
2 tb Finely chopped chives
Preparing the Gnocchi: Preheat the oven to 375 degrees. Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes. While hot, peel potatoes and run through a food mill. Add eggs, seasonings, and flour, reserving 1/4 cup of flour in which to roll the gnocchi. Roll into a smooth airy dough; do not over-work it. Roll by hand into 1/2 inch cylinders. Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi. Blanch in simmering, unsalted water and cook for two minutes or until they float for 30 seconds. Remove from water and reserve.
Preparing the Wild Mushrooms and Parmigiano: Clean and rinse all mushrooms and pat dry. Heat a heavy saute pan with extra virgin olive oil and saute the mushrooms vigorously at high heat. Add shallots and garlic; saute. Deglaze with chicken stock, season reduce and finish with Parmigiano and chives. Garnish dish with shaved Parmigiano and chive sticks. Yield: 4
Recipe By : Chef du Jour
Potato Gnocchi With Pesto
4 large waxy-style potatoes (about 2 1/2 pounds), peeled and cut into sixths
1-1/4 cups plus 2 tablespoons all-purpose flour
2 large egg yolks
1/2 teaspoon fine salt
Generous pinch freshly ground nutmeg
Freshly ground black pepper
1/2 cup heavy cream
1/2 BASIL PESTO recipe (about 1/3 cup), recipe follows
In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into the a large bowl. Set aside in a warm spot.
Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
Cook's Note: If rolling the gnocchi is intimidating, skip the shaping the gnocchi with a fork. Cooking them unshaped produces a fine gnocchi as well.
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
Yield: about 2/3 cup
Yield: 4 to 6 main course servings
From Food Network Kitchens
2 lb potatoes
1 to 1 1/2 lb flour -- or more
salt, pepper and nutmeg -- to taste
1/2 cup ricotta cheese or farmer's cheese
8 basil leaves -- shredded
1/2 cup mozzarella cheese -- grated
1/4 cup walnuts -- chopped
salt and pepper -- to taste
1/2 cup ricotta cheese
1 cup ham -- ground or chopped
1 tablespoon parmesan cheese -- grated
1/2 teaspoon oregano
pepper -- freshly ground
1 teaspoon parsley -- chopped
Cook potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them. Season with salt pepper and nutmeg. Add flour to combine until you have a somewhat firm dough. With floured hands, make walnut size balls .Flatten each ball and place a little of the filling of your choice in the center.Shape it back into a ball making sure the filling is covered by the potato dough.
Cook in plenty of boiling water until they rise to the surface. Drain. Serve with tomato sauce and parmesan.
Combine all the ingredients.
Combine all the ingredients.
Recipe By : Miriam P. Posvolsky
Perfect Potato Gnocchi
2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour
Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
Yield: 4 to 6 servings
Television Food Network, G.P.
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