Here are several different types of gnocchi recipes that I use interchangeably. Feel free to use your own creativity in applying these recipes to your own dishes. Remember, there is no one way to make gnocchi.
TT = to taste
Potato Gnocchi
1# Russet/Idaho Potatoes (Boiled until just tender, then peeled)
1 egg
11oz 00 or AP flour plus extra
TT Salt
TT Pepper
TT Olive oil
Ricotta Gnocchi #1 (Firmer Gnocchi)
1 ½ # Ricotta Cheese drained of excess moisture(1hr)
½ c. grated parmiggiano reggiano
2-2 ½ c. semolina flour or AP flour
2 lg. Brown Eggs
1t fine sea salt
1t black pepper
Ricotta Gnocchi #2 (Softer Gnocchi - Large Gnocchi)
3 1/3 pounds fresh ricotta, drained in a colander or strainer
3 eggs
1/4 pound Montasio cheese, freshly grated (sub parmiggiano reggiano)
Pinch salt, plus 2 tablespoons for water
Pinch freshly ground black pepper
Several gratings nutmeg
1 pinch ground cloves
1/4 cup all-purpose flour, plus more for dusting
Potato & Ricotta Gnocchi
2 Russet Potatoes - 1# (Boiled until just tender, then peeled)
1 yolk
½ c. 00 or AP flour plus extra
½ c. fresh ricotta cheese (look up recipe), drained
TT Salt
TT Pepper
TT Olive oil
Gnocchi alla Romana (Set Semolina Gnocchi - Made more so like polenta)
3c. Whole Milk
2 t. Salt
8T unsalted butter
1c. Semolina Flour
1 c. grated Parmiggiano Reggiano
4 Lg. Brown Egg Yolks
Spinach & Ricotta Gnocchi
1 cup unbleached 00 or AP flour
10 oz (1 package frozen) spinach or 1 Lb. Fresh spinach
2 egg yolks
14 oz fresh ricotta (look up recipe), drained
1 t nutmeg
Salt and pepper to taste (purists use white pepper)
Instant Potato Gnocchi
2/3 cup dry potato buds for instant mashed potatoes
2/3 cup boiling water
1 egg, room temperature, lightly beaten with a fork
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Saffron Gnocchi
2 Potatoes - 1# (Boiled until just tender, then peeled)
1 yolk
½ c. 00 or AP flour plus extra
½ c. fresh ricotta cheese (look up recipe), drained
1 t. Saffron
TT Salt
TT Pepper
TT Olive oil
Sweet Potato Gnocchi
2 Lg Sweet Potatoes (12-16oz)(Boiled until just tender, then peeled)
½ c. 00 or AP flour plus extra around 1 c.
½ c fine bread crumbs
1 lg. egg
¼ c parmesan cheese
1/8 t. grated nutmeg
TT salt
TT black pepper
You the man. I love Gnocchi but hate buying it from the store because the vacuum sealed shit sucks. Looking forward to trying out one of these recipes. Also do you have a pasta roller or do you roll and hand cut all your pasta? I have been a bit discouraged to try making pasta at home, becase I have no experience with pastries or dough period but the recipe seems very easy.
ReplyDeleteI sometimes roll pasta through the machine and other times I do it with a rolling pin. In Tuscany for instance they use a machine, yet next door in Emilia Romagna they use a rolling pin because they think you get a better texture that way. I think you should do what makes you comfortable. I think there is less guess work with a machine because you can control the thickness better. Plus some people don't quite know just how think or thin a dough should be when using a rolling pin. Though with practice you can learn this. I do have other recipes that require you to roll by hand as you would with gnocchi. It all depends on the shape you are making. Just like there is no one correct pasta dough, there is no one correct way to roll out the sheets. Just do what makes you comfortable.
ReplyDeleteJoshua Rose