Fun With Gnocchi!

This is the second time in almost as many weeks that I've channelled my inner Italian Grandma (call me Nonna) in the kitchen, and made the fam a new recipe with my beloved Gnocchi. This time, however, the gnocchi was not the traditional potato-based variety; its main component was ricotta. This, together with some yellow squash and zucchini (sauteed in olive oil, salt & pepper, some onion and garlic powder, and finished with a healthy splash of balsamic vinegar), as well as nice glass of Pinot Grigio, made for a memorable Tuesday night. Mangia!

NOTE: This recipe claimed 8 servings... my wife and I finished the whole thing ourselves!!

Ricotta Gnocchi

• In a large bowl, combine 1 1/2c ricotta (sheep's milk recommended) with 2 egg yolks & 1 1/2 tsp. kosher salt


• Add 1c all-purpose flour and stir until soft and sticky dough forms.


• Wrap in plastic and rest for 30:00 (the dough, not you!)


• Bring a large pot of salted water to boil.


• On a lightly floured surface, roll the dough into two ropes that are each about 1" diameter.


• Cut into 1/2" pieces with a lightly floured knife.


• Add the gnocchi, and cook until they rise to the surface, then simmer until firm (approx. 2 more minutes).


• Transfer to a bowl of iced water with a slotted spoon to stop the cooking process.


• Drain and gently pat dry.


• Melt 4 tbsp. unsalted butter in a large nonstick skillet. Add the gnocchi and cook over high heat, turning the gnocchi until golden brown (approx. 4-5 minutes).


• Serve right away by themselves, or with a tomato sauce.

What's For Dinner Tonight?

Here's what's on the menu @ the Hollenberg house tonight...

(courtesy of Food Network Mag)

Homemade Gnocchi with Wild Mushroom Ragu

Ingredients
1/3 cup extra-virgin olive oil
1/2 large onion, diced
2 small carrots, diced
1 stalk celery, diced
2 pounds wild mushrooms, stemmed and diced if large
Kosher salt and freshly ground pepper
1/4 pound cremini mushrooms, stemmed and quartered
2 tablespoons tomato paste
1 cup dry white wine
1 cup canned whole San Marzano tomatoes
2 bay leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Pinch of red pepper flakes
1 tablespoon fresh thyme
1 1/2 pounds fresh gnocchi
Marscapone and/or fresh mint, for topping

To make the gnocchi:

Bake 4 fork-pierced potatoes at 425 for about an hour.

Halve & scoop the flesh into a bowl. Mash well.

Add 1 beaten egg, 2 tbsp grated Parmesan cheese, 1 tsp salt, and pepper until combined.

Add 1c flour and stir to make a rough dough, then mix by hand until smooth.

Gather dough in a ball on floured surface and divide into 8 pieces.

Roll each piece into 12-inch long, 1/2-inch thick logs with your hands.

Cut logs into 1-inch pieces (can be frozen on a floured baking sheet until ready to cook).

Directions
Heat half of the olive oil in a large pot over medium-high heat.

Add the onion, carrots and celery and cook until soft, about 5 minutes.

Add half of the wild mushrooms and cook until golden, 3 to 5 minutes.

Season with salt and pepper, then push to the edges of the pot.

Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes.

Add the wine; cook, scraping up any browned bits, about 2 more minutes.

Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste.

Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total.

Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat.

Serve topped with mascapone and/or mint.