Does anyone know any good recipes for gnocchi, something with different meats in it? Like baked gnocchi? - baked gnocchi recipe
So I had gnocchi once in my life and was a kind of gnocchi with melted cheese on ... had 3 different types of meat in it ... Sausage, pork, chicken ... was delicious ... soooooo anyone know yet include any prescription or provide him with another?
Friday, January 8, 2010
Baked Gnocchi Recipe Does Anyone Know Any Good Recipes For Gnocchi, Something With Different Meats In It? Like Baked Gnocchi?
1 comment:
I have this time ... It was incredible! It's Mario Batali.
2 pounds Italian sausage, removed from casing and crumble
1 tablespoon fennel seeds, roasted and ground
1 tablespoon red pepper flakes
1 red onion, finely chopped
Fennel 1 onion, finely chopped
1 carrot, diced
1 stalk celery, finely chopped
4 garlic cloves, finely chopped
2 cups basic tomato sauce, recipe below
Salt and pepper to taste
Ricotta gnocchi, recipe below
Pecorino Romano cheese, grated
In a heavy saucepan cook sausage over high heat until it begins to brown in its own fat. Add half the fennel seeds and chili flakes. Remove sausage from the pan while cooking and add the onion, fennel, carrots, celery and garlic. Cook the vegetables until golden brown and return the sausage in the pan. Tomato paste and remaining fennel seeds and chili flakes. Simmer 1 / 2 hours until the vegetables and meat are very tender. Season Season well with salt and pepper. Meanwhile, 6 liters of water to a boil and add the table 2:Tablespoons of salt. Slide the pan good gnocchi at a time when free-floating in a boiling water, stirring gently with a wooden spoon as you do. Cook until the gnocchi rise to the surface, about 7 minutes. (1 test for doneness and cut in half, the gnocchi have the same color and consistency over.) Scoop with a wire skimmer, as they are cooked. Drain and coat in the pan with hot stew, a light train 1 minute. Garnish with grated Pecorino Romano cheese and serve immediately.
Gnocchi:
1 1 / 2 pound fresh goat's milk ricotta
1 cup unbleached flour end, or as needed
2 large eggs, beaten
1 tablespoon fresh Italian parsley
1 teaspoon salt
1 / 2 teaspoon freshly ground black pepper
1 / 4 teaspoon freshly grated nutmeg
Put the cottage cheese type in a fine sieve into a bowl. Cover with plastic wrap and refrigerate at least 8 hours or overnight. In a medium bowl, combine the drained ricotta, 1 cup of flour, eggs, parsley, salt, pepper and nutmeg gently but thoroughlySpirit, until a soft dough forms, with a little flour if dough is sticky, if pushed. To make the gnocchi: 2 tablespoons cold water immersion. Use 1 tablespoon, scoop a tablespoon of the amount of ricotta cheese mixture and use a spoon to form a smooth surface, is oval. (If you prefer, you can roll the dough into balls with your hands with flour, with about 2 tablespoons ricotta cheese mixture for each ball.) Place the gnocchi on a plate covered with a lightly floured kitchen towel.
Basic Tomato Sauce:
1 / 4 cup extra virgin olive oil
Spanish 1 onion, chopped 1 / 4 inch cubes
4 cloves garlic, peeled and chopped
3 tablespoons fresh thyme leaves or 1 tsp dried soup
1 / 2 medium carrot, finely grated
2 (28 oz) cans whole tomatoes, peeled and crushed by hand and juices reserved
Salt to taste
3-Heat the olive oil in a saucepan over medium heat. Add onion and garlic and cook until soft and slightly golden, about 8 to 10 minutes. Add the thyme and carrot and cook for another 5 minutes until the carrotsvery soft. Tomatoes and juice and cook, stirring constantly. Reduce heat and simmer for 30 minutes, until thick as hot cereal. Season with salt and serve. This sauce has a capacity of 1 weeks in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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