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Gnocci di Zucca, Squash dumplings with fresh sage and mushrooms Gnocchi e Tomato Mushroom sauce Gnocchi meat essence and Tomato |
Cook potatoes with the jacket on. They can be boiled, steamed, baked or microwaved. Allow potatoes to cool so they can be handled and peel the skin off. Pass peeled potatoes through a ricer onto a pastry board or table. The key to success is the proper blending of the flour to the potato. The amount of flour depends on the humidity in the air and the liquid in the potato. Sprinkle two (2) cups of flour and salt and white pepper over the potatoes. Beat the egg a bit and add it to the potato & flour mixture. Mix all the ingredients until a ball is formed. If the dough is sticky knead in extra flour. Knead the dough on a floured board for five minutes. the Dough should be damp to the touch. On floured board roll the dough into long cylinders, about 1/4 inch in diameter. From cylinder cut 1/2 inch long gnocchi. Sprinkle a tray with flour. With your thumb, roll gnocchi off a fork or a cheese grater onto the tray. To cook the gnocchi, bring three quarts of salted water to a boil in a large pot. Add the gnocchi to the boiling water and stir delicately with a wooden spoon. When the gnocchi surfaces, they are generally cooked, however, taste one to be sure. If its light and a little al dente, it is perfect.
Potato Gnocchi with Northern Italian Tomato Sauce
For the sauce: Boil a 1-gallon of water
for the pasta. Heat oil in saucepot and add the panchetta, carrot and onion. Sauté for 3 to 4 minutes or until the panchetta are browned. Add the garlic, as the garlic begins to brown blend in basil, cook about 1 minute. Add the tomatoes and simmer for 30 minutes, taste, add the salt and pepper to taste. Cook for another 10 minutes and blend in the parsley. Boil the Gnocchi and put them in a pan with 1/2 the tomato sauce, the basil and 1/2 the Parmigiano cheese. Pair with Barolo aged 6 years, Amerone aged 4 years, Valle d'Aoste Petit Rouge Potato Gnoocchi con Salsa di Pomodoro con Fungi Potato Gnocchi with Tomato Mushroom Sauce This is an easy sauce to prepare. It takes 30 to 40 minutes and is excellent with ravioli, polenta, or gnocchi. Serves 4
Heat the oil in saucepan and add the chopped onions, mushrooms and garlic. When the onions are translucent, stir in the dry basil and cook a few seconds.. With your hands or a potato masher break tomatoes into pieces and add them to the onions and mushroom mixture. Simmer for 30 minutes, mix in the parsley and cook for 2 more minutes. Pair with, Brunello di Montalcino, Sangiovese di Romagna, Garda Classico Rosso Gnocchi alla Bolognese Gnocchi with a Bolognese sauceA True Classic dish to most Italians. 1 recipe potato gnocchi For the sauce:
Heat the oil in a saucepan, add the vegetables and cook until the onions become opaque; add the ground meat and cook until the meat is browned. Stir in the herbs to the browned meat, add the white wine and cook until half the wine is evaporated. Add the broth and cook until it is half evaporated. Add the chopped tomatoes and cook for twenty minutes. If you wish to add the cream, add it now and cook for about another 5 or 6 minutes. During the cooking process, stir to the bottom of the pot with a wooden spoon. Keep the sauce warm. In a large pot of salted, boiling water cook the potato gnocchi. When the gnocchi rise to the top of the pot, strain in a colander and return the strained gnocchi to the pot they were cooked in. Add as much sauce as you like to the gnocchi and cook for a minute or two. Serve in a platter with Parmigiano-Reggiano cheese on the side and any remaining Bolognese sauce. Pair with Barbera di Asti, Chianti Classico, Morollino di Scansano
Gnocchi di Potata con Sugo and Pomodori Potato gnocchi with Meat Essence and Tomato 1 recipe of potato gnocchi For the sauce:
Place a pot of salted water on stove and bring to a boil. In a large saucepan heat the meat essence and the tomatoes and salt and pepper to taste. Cook the gnocchi, strain and place them in the saucepan with the sugo and the tomato. Mix well and simmer for a minute or so. Close the fire. Sprinkle with the Parmigiano and serve. Pair Costa d’Almafi Rosato, Rosso di Molepulciano, Bardolino Superiore Squash dumplings with a sage and mushroom sauce I remember when Chef Richie Demonstrated and served this dish at the Italian Culinary Institute. At the time, we were told that he was the first to prepare and demonstrate this dish at the Institute. For the gnocchi Skin and seed the squash.
Cut into 1" pieces and steam al dente. Strain, cool and
pass through a ricer. Add the Parmesan cheese, nutmeg, egg, salt,
pepper and 2 to2&1/2 cup of flour. Mix into a ball, if too
sticky to work, add little more flour. It may take 2 plus cups
of flour. Cut dough into 4 parts. Roll each piece into the shape
of a snake 1/2inch in diameter. Cut the snake into 1/2 inch gnocchi.
For the sauce: Melt the butter in a sauté pan, and add the mushrooms. Cook the mushrooms until they begin to brown. Add the sage, salt, pepper, and cook for 2 more minutes. Mix into pasta or gnocchi. *Some folks use only the sage butter. We are rustic people, here mushrooms are a back woods thing. Pair with Prosecco Brut, Franciacorta Millesimato Aged 3 years, Bardolino Rosso
Gnocchi di Semolina Alla Romano Roman Style Gnocchi made with Semolina This is a classic Roman dish that is centuries old.
Place the semolina flour in a large mixing bowl with 1/3 of the milk. Put the remaining milk and ½ a cup of butter in a large pot, and bring to a simmer. Whip the semolina and milk from the bowl into the simmering milk and butter. Stir to the bottom of the pot until the mixture thickens. Turn off the fire and let cool for two minutes and stir in the eggs, 1/3 cheese misture, and salt and pepper to taste. Pour onto a flat tray (cookie sheet is fine) and smooth over so that the mixture is about ½ inch thick. Allow to cool, Refrigerated overnight is fine. Now you have a choice, to make square or round Roman gnocchi. To make square Roman gnocchi cut 1&1/2 square pieces from the firmed, cooled semolina mixture. To make round Roman gnocchi use a 1&1/2 inch cookie cutter to stamp out Roman semolina gnocchi. If you want to be real fancy use a serrated edged round cookie cutter. Spread some of the remaining butter on the bottom of a 2 inch baking pan. Place the gnocchi rounds or squares so that they over lap in a baking dish. Sprinkle with the remaining grated cheese mixture, dot with butter and bake in a 400 degree oven until the top begins to brown. Pair with Colli della Sabina, Cervereti Rosato, Orvieto
Ricotta and Spinach Gnocchi Gnocchi di Riccota e Spinaci
A favorite dish in Tuscany
Preparation- Squeeze as much water from the spinach as possible. Mix in the ricotta, ½ the Parmigiano, the beaten egg, the spinach, the nutmeg and salt and pepper to taste. To make the gnocchi, remove a heaping tablespoon of ricotta, spinach mixture and shape into a ball about the size of a walnut. Roll the balls in flour which has been placed on a plate. To cook: In a large pot of rapidly boiling salted water , with a slotted spoon , carefully place a few gnocchi balls at a time into the boiling water. When they rise to the top of the pot, remove them with the slotted spoon to a dish. Tuscan Ricotta and Spinach Gnocchi Gnocchi di Riccota e Spinaci alla Tuscana 1 recipe of Ricotta Spinach Gnocchi For the sauce:
In a large pot of rapidly boiling salted water , with a slotted spoon , carefully place a few gnocchi balls at a time into the boiling water. When they rise to the top of the pot, remove them with the slotted spoon Place the gnocchi on a warm oven proof serving dish. Heat the butter and the heavy cream in a sauce pan and poor the mixture over the gnocchi. Sprinkle the gnocchi with the grated Parmigiano cheese. Place the gnocchi into a hot preheated oven until the cheese is melted. Serve hot. Pair with Colline lucchsese Bianco, Orvieto, Soave
Gnocchi di Riccota e Spinaci con Burro Nero Ricotta and Spinach Gnocchi A Favorite of Chef Richie and Betty on a Romantic Evening. 1 recipe of Ricotta Spinach Gnocchi For the sauce:
Preparation: Cook l recipe of Ricotta Spinach Gnocchi and keep it warm. In a sauté pan cook the butter until it browns; do not burn. Add the cooked gnocchi to the browned butter, sprinkle with the chives, turn off the fire and gently mix in the Parmigiano cheese and serve. Pair with Bardolino Classico, Dolccetto d'alba, Lambrusco Mantovano
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FOOD WINE ITALIAN -- Gnocchi - Darling
Dumplings
Gnocchi are miniature dumplings that
we think of as pasta. It is served as an independent dish or
as an accompaniment to an entree.
ricotta