| 1 | Tried searching got no results what's a nice way to do gnocchi please and thank you. Prefer nothing complicated |
| 2 | It's a good sauce you're after? I have a nice (and unusual) lemon one, but this is my favorite Gnocchi with gorgonzola sauce ( serves 4 ) 30/3/2016 - Jan Bilton
Ingredients
300 ml Cream
2 pieces Fresh ginger, peeled, sliced thinly
1 sprig Rosemary
400 g Potato gnocchi
2 Tablesp Butter
125 g Gorgonzola, crumbled
½ cup Fresh breadcrumbs
3 Tablesp Grated parmesan cheese Directions
1. Place the cream, ginger and rosemary in a saucepan and bring to the boil. Place aside for about 30 minutes for the flavours to infuse.
2. Preheat the oven to 200C. Lightly butter a 20cm baking dish or 4 one-serving baking dishes.
3. Cook the gnocchi in batches in a large saucepan of salted water until they float to the surface. Drain using a slotted spoon, transfer to the baking dish or dishes.
4. Strain the cream over the gnocchi. Dot with the gorgonzola. Combine the breadcrumbs and parmesan and sprinkle over the top. Bake until bubbling and golden, 10-15 minutes. (I can post the lemon one, if you wish. |
| 3 | Heaps of recipes on the web,google is your friend |
| 4 | bottynoodle wrote:
Heaps of recipes on the web,google is your friend True... but many come here to get "tried and true" recipes, rather than go through the trialling/testing process themselves..... and most are happy to help. |
| 5 | shrekandfiona3 wrote:
Tried searching got no results what's a nice way to do gnocchi please and thank you. Prefer nothing complicated Are you asking for a recipe for making the actual gnocchi? Or for ways of dressing and serving them? davidt4 - 2019-09-04 19:28:00 |
| 6 | Sorry crashed early last night yes looking for a sauce thanks |
| 7 | autumnwinds wrote:
It's a good sauce you're after? I have a nice (and unusual) lemon one, but this is my favorite Gnocchi with gorgonzola sauce ( serves 4 ) 30/3/2016 - Jan Bilton
Ingredients
300 ml Cream
2 pieces Fresh ginger, peeled, sliced thinly
1 sprig Rosemary
400 g Potato gnocchi
2 Tablesp Butter
125 g Gorgonzola, crumbled
½ cup Fresh breadcrumbs
3 Tablesp Grated parmesan cheese Directions
1. Place the cream, ginger and rosemary in a saucepan and bring to the boil. Place aside for about 30 minutes for the flavours to infuse.
2. Preheat the oven to 200C. Lightly butter a 20cm baking dish or 4 one-serving baking dishes.
3. Cook the gnocchi in batches in a large saucepan of salted water until they float to the surface. Drain using a slotted spoon, transfer to the baking dish or dishes.
4. Strain the cream over the gnocchi. Dot with the gorgonzola. Combine the breadcrumbs and parmesan and sprinkle over the top. Bake until bubbling and golden, 10-15 minutes. (I can post the lemon one, if you wish. Thanks this sounds awesome lemon one would be much appreciated as well thank you |
| 8 | shrekandfiona3 wrote:
Thanks this sounds awesome lemon one would be much appreciated as well thank you You're welcome. This one has both the gnocchi and the sauce recipe, both are delicious. Nice side dish to a fish meal. (Sorry, can't remember author, would have been from Bite or Viva.) RICOTTA GNOCCHI IN LEMONY BUTTER SAUCE RECIPE
Thursday Jan. 19, 2017 Serves 4
Everything tastes better with butter — even the smallest addition has the ability to make a dish truly sing. In this simple, summery recipe, ricotta and herb gnocchi is simmered until tender, tossed in a lemony butter sauce, and then finished with a small handful of finely chopped Italian parsley. Easy to prepare, this delightful meal looks as vibrant as it tastes.
INGREDIENTS
2 cups ricotta
½ cup parmesan, grated
3 eggs yolks
A large handful of fresh chives and Italian flat leaf parsley, finely chopped
A pinch of ground nutmeg
1 Tablesp fine sea salt
1½ cups plain flour
For the lemon butter sauce:
80g unsalted butter
Juice of one lemon
A large handful of Italian flat leaf parsley, finely sliced
Method:
1. In a large bowl, combine the ricotta, parmesan, egg yolks, herbs, nutmeg and salt. Mix in the flour gradually, until a soft dough forms, be careful not to over mix.
2. Using a floured surface, divide the dough in to fist size pieces, and roll in to 2cm thick strings. Slice each string in to 2cm pieces, and dust with a little extra flour.
3. Place in the fridge to chill for about 20 minutes or so, before cooking.
4. For sauce: Heat the butter in a pan, until slightly fragrant and golden. Add the lemon juice, parsley, and season with sea salt and freshly ground pepper. Swirl until combined, and then set aside.
5. To cook the gnocchi, simply cook in boiling salted water, until they rise to the top. Using a slotted spoon, transfer the gnocchi in to the sauce, ladle in to shallow bowls, and serve immediately. Sprinkle with a little extra parsley if you like. PS: it's easy to make ricotta at home, will dig out that recipe if anyone wants it.... |
| 9 | autumnwinds wrote:
You're welcome. This one has both the gnocchi and the sauce recipe, both are delicious. Nice side dish to a fish meal. (Sorry, can't remember author, would have been from Bite or Viva.) PS: it's easy to make ricotta at home, will dig out that recipe if anyone wants it....
gnocchi is something I've always wanted to try making & yet so far my *gettingaroundtoit* is turned off but you recipe sounds scrummy ;o)
I'd love to know how to make ricotta at home ...please. samanya - 2019-09-05 16:53:00 |
| 10 | Ricotta is properly made from the whey that is left after making cheese, but here is a recipe for a very good substitute. Ricotta
Yield: 4 cups 4 litres whole pasteurized milk
85 ml distilled white vinegar
1/4 teaspoon salt (more if you want a saltier taste and if you are not
going to use it for desserts) 1. Rinse the inside of a large non-reactive pot with cold water (this
helps prevent the milk from scorching). Place milk in pot on medium heat. Add salt and stir briefly. Allow milk to heat up slowly, stirring occasionally. You want it to reach 180-185 degrees, near scalding temperature, just before it comes to a boil. 2. When it reaches the correct temperature, take the pot off the burner, add the vinegar and stir gently for only one minute. You will notice curds forming immediately. Cover with a dry clean dish towel and allow the mixture to sit undisturbed for at least couple of hours (longer is okay). 3. When the ricotta has rested take a piece of cheesecloth, dampen it and place it inside a colander over a large container (for the whey). With a slotted spoon, ladle out the ricotta into the colander. Let it drain for two hours or so depending on how creamy or dry you want your cheese to be. 4. Lift the cheesecloth up by the four corners and twist gently. Place in a tight sealed container. Refrigerate. It will keep for about 3 days but is best when fresh. Ricotta does not freeze well. Variation - use 500 ml cream in place of 500 ml of the milk. The left over whey can be used in baking, added to smoothies or soups, or used as an acid garden fertiliser. davidt4 - 2019-09-05 17:28:00 |
| 11 | shrekandfiona3 wrote:
Tried searching got no results what's a nice way to do gnocchi please and thank you. Prefer nothing complicated Make a rich tomato and onion sauce using tomatoes, onions, garlic, olive oil plus red capsicum or some grated carrot. Season well. Buy some good Italian or NZ buffalo mozzarella and tear into bite sized pieces. Cook the gnocchi ( potato, semolina, pumpkin or ricotta gnocchi) until just cooked through, drain and place in gratin dish. Partly cover with the tomato sauce, and dot the mozzarella on top. Sprinkle with freshly grated Parmigiana-Regghiano or Pecorino, place in oven at 180 C for about 20 minutes or until the sauce is gently bubbling and the top is starting to brown. remove from oven and allow to cool for at least ten minutes before serving. davidt4 - 2019-09-05 17:35:00 |
| 12 | Thanks for the ricotta recipe. samanya - 2019-09-05 17:40:00 |
| 13 | I've just realised that I didn't convert the Fahrenheit temperature in the ricotta recipe to Celsius. It should read 85 degrees Celsius. davidt4 - 2019-09-05 19:26:00 |
| 14 | This is the Ricotta cheese recipe I use. Sometimes I use half citric acid, half lemon juice - you get to know what works... Fresh Ricotta I had no idea how easy it is to make ricotta! I used a cheese making kit that I bought from a supermarket but you can find everything you need at the supermarket. Save the leftover water - the whey - after making the cheese and freeze and use for baking instead of plain water. Nutrients such as the calcium and whey protein have been left behind in it, and be mindful that it's chock full of lactose for those that are intolerant.
Ricotta Cheese
Preparation:5min Cook:20min Extra time:30min resting Ready in:55min
Ingredients
• 3.8 litres of whole milk
• 1 teaspoon of citric acid
• 1 teaspoon cheese salt/non-iodized salt flakes (if it doesn't say iodized then it is non-iodized)
• 1/2 cup water
• large pot - 6 litre capacity
• fine cheesecloth/muslin
• cooking thermometer
• colander
• large slotted spoon Directions
1. Add the citric acid into half a cup of water and stir.
2. Pour milk, citric acid/water and salt into pot and mix thoroughly.
3. Heat milk to between 82 Degrees C and 85 Degrees C without boiling over. Stir constantly.
4. As soon as the curds and whey separate and lots of curds have formed and there is no milky whey, turn off the heat and allow to set undisturbed for 10 minutes.
5. Put the cheesecloth over the colander and a bowl underneath to catch the whey - if you'd like to save it. Pour in the curds and whey and leave to drain for 15-30 minutes. Cheese is ready to eat or store it in a covered container in the fridge for a week. |
| 15 | davidt4 wrote:
I've just realised that I didn't convert the Fahrenheit temperature in the ricotta recipe to Celsius. It should read 85 degrees Celsius.
That's OK , I thought that I would never get my head around the C vs F thing, but I have. samanya - 2019-09-05 19:49:00 |
| 16 | autumnwinds wrote:
This is the Ricotta cheese recipe I use. Sometimes I use half citric acid, half lemon juice - you get to know what works... Fresh Ricotta I had no idea how easy it is to make ricotta! I used a cheese making kit that I bought from a supermarket but you can find everything you need at the supermarket. Save the leftover water - the whey - after making the cheese and freeze and use for baking instead of plain water. Nutrients such as the calcium and whey protein have been left behind in it, and be mindful that it's chock full of lactose for those that are intolerant.
Ricotta Cheese
Preparation:5min Cook:20min Extra time:30min resting Ready in:55min
Ingredients
• 3.8 litres of whole milk
• 1 teaspoon of citric acid
• 1 teaspoon cheese salt/non-iodized salt flakes (if it doesn't say iodized then it is non-iodized)
• 1/2 cup water
• large pot - 6 litre capacity
• fine cheesecloth/muslin
• cooking thermometer
• colander
• large slotted spoon Directions
1. Add the citric acid into half a cup of water and stir.
2. Pour milk, citric acid/water and salt into pot and mix thoroughly.
3. Heat milk to between 82 Degrees C and 85 Degrees C without boiling over. Stir constantly.
4. As soon as the curds and whey separate and lots of curds have formed and there is no milky whey, turn off the heat and allow to set undisturbed for 10 minutes.
5. Put the cheesecloth over the colander and a bowl underneath to catch the whey - if you'd like to save it. Pour in the curds and whey and leave to drain for 15-30 minutes. Cheese is ready to eat or store it in a covered container in the fridge for a week.
hey, thanks for that, it's great to have something new (to me) to try. samanya - 2019-09-05 19:52:00 |
| 17 | Fresh Gnocchi is easy to make. Mash cooked potato with grated nutmeg and seasoning, some recipes add an egg per potato but to my mind it just makes it wetter so that you have to add more flour. Need in as much triple zero flour as required and kneed for about 5 to10 minutes until bouncy and soft though not too sticky, Use more flour if needed. Roll into tube and cut into pieces. Press fork to make ribs to hold sauce. Set aside covered to dry out for a few hours and cook as for bought gnocchi. Potato flour ratio is one fifth flour to 4/5 potato (floury ones). deboron - 2019-09-06 07:34:00 |
