Molten Cheese Gnocchi Best Recipes

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MOLTEN CHEESE GNOCCHI

Jul 2, 2012



Molten Cheese Gnocchi image

Comfort food heaven. From Sunset. These can be made OAMC. Do through step 5 and keep frozen in zip-lock plastic bags (freeze on a cookie sheet to harden, then transfer to bags).

Provided by dicentra

Categories     Potato

Time 2h

Yield 6-12 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 lbs russet potatoes, scrubbed clean (3 large)
  • 9 ounces finely grated aged gouda cheese (such as Winchester Sharp)
  • 3/4 cup heavy cream
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1 -2 cup all-purpose flour
  • 1 1/2 tablespoons butter, melted
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons finely chopped flat leaf parsley

Steps:

  • Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
  • Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
  • In a small bowl, mix together 3 cups cheese and the cream. Set aside.
  • As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
  • Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
  • Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
  • Divide dough and cover one batch with a damp kitchen towel.
  • Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
  • Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
  • Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
  • Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
  • Repeat rolling, filling, and forming with second batch of dough.
  • Preheat broiler with rack 4 inches below heating element.
  • Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
  • Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
  • Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 485.4, Fat 26.7, SaturatedFat 16.5, Cholesterol 128, Sodium 795.2, Carbohydrate 44.5, Fiber 4, Sugar 2.3, Protein 17.6

SPINACH AND RICOTTA CHEESE GNOCCHI

2023-01-30



Spinach and Ricotta Cheese Gnocchi image

Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

Provided by MsPia

Categories     European

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients:

  • 2 1/2 cups whole milk ricotta cheese
  • 2 lbs fresh spinach, washed and stemmed
  • 2/3 cup parmigiano-reggiano cheese, grated
  • 2 large eggs
  • 12 mint leaves, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon nutmeg, grated
  • 1 dash white pepper
  • 1 3/4 cups all-purpose flour, approximately
  • 12 tablespoons unsalted butter
  • 10 small sage leaves, minced

Steps:

  • Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
  • Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
  • Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
  • It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
  • Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
  • Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
  • Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
  • Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
  • Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19

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