Tag Archives: gnocchi

Gnocchi with Ricotta, Spinach and Gorgonzola

Tried a new recipe for gnocchi this Saturday – the gnocchi was actually with the same recipe as earlier but the company was new.

For a four small portions of gnocchi you need 300 g floury potatoes, 100 g flour and 1 egg. Peel and cook the potatoes. Mash them and let cool. Add the flour and egg. Knead until smooth and let rest. Bake into finger thick sticks and cut into 3 cm long pieces. Roll and press with a fork. Let rest until you are ready to cook them.

I baked the gnocchi in oven with cheese and spinach, and for this I needed a packet of Ricotta, 200 g baby spinach, nutmeg, salt and pepper, 2 tbsp sun flower seeds, 40 g Parmesan and 100 g Gorgonzola. 

Mix a packet of ricotta and 100 g of baby spinach. Add some freshly grated nutmeg and 40 g Parmesan. Take an oven form and brush it with oil. Place a bed of spinach leaves on the bottom. Add a layer of cheese mix and them baked gnocchi. Add another layer of cheese mix and gnocchi. Sprinkle on 2 tbsp sun flower seeds, add salt and pepper and 100 g Gorgonzola. Bake in 180 C for 20 minutes.

Advertisements

Leave a comment

Filed under Dinner, Primi, Recipes

#Gnocchi di Patate a la Artusi

Another recipe from my lovely Artusi book. The recipe is for  gnocchi, and you need 400 g floury potatoes and 150 g flour.

Boil the potatoes. Let then cool a while, peel and press. Mix in the flour. Roll into finger thick sticks and cut into three centimeter pieces. Press with a fork, set a side on a plate and sprinklerit with flour.

Cook in salted water for 5-10 minutes. Serve with butter and sage. Or tomato sauce or with broth.

image

image

Comments Off on #Gnocchi di Patate a la Artusi

Filed under Cooking, Dinner, Recipes

Artusi’s October Chicken Gnocchi

A warming soup is best for chilly and crisp autumn days. I was ready to cook a pot of vegetable stew with chicken and turned to my Artusi cookbook to see his recipe for gnocchi. To my delight one of his October menu suggestions started with gnocchi and hence our Sunday lunch starts with gnocchi today.

image

I love the Artusi book, La Scienza in cucinare e l’Arte di mangiar bene collected by Pellegrino Artusi, given as a present by my dear friend Vittoria. Let this be the start of my journey of culinary Italian as the book  is to teach be both the art of cooking and the language,

This recipe is for seven to eight portions. It is slightly different from the traditional gnocchi recipe because the chicken mixed in with the gnocchi dough.

Ingredients:

200 g floury potatoes, one large or two small cooked breast of chicken, 40 g grated Parmesan, salt, nutmeg, 2 egg yolks, 30-40 g flour, chicken broth (1,5 l).

Cook the potatoes in water or steam. Press them immediately while still warm.

Mince the cooked chicken with a knife and combine with the pressed potatoes. Add the grated Parmesan, two egg yolks, salt and a dash of nutmeg. Place the mixture on a baking surface on a heap of flour, 30 – 40 g. Roll the dough into thin rolls the size of the little finger. Cut the rolls into small pieces, press with fork and cook in chicken broth.

The gnocchi floats on the surface one cooked, in  five to seven minutes. Place the gnocchi carefully on warm plates and spoon the broth on them. Prepare the gnocchi and cook them just before serving.

he secondo, main course, is to be pizzaoila (filet of beef brised in tomato) and the dolce, dessert, Angelfood cake.

image image image

 

 

 

 

 

 

 

Comments Off on Artusi’s October Chicken Gnocchi

Filed under Cooking, Lunch, Primi, Recipes