Sunday, October 18, 2009
Ricotta Gnocchi (for Oct 24th, 2009)
Riccota Gnocchi with Tomato Cream Sauce
(Cooks Illustrated, September 2007)
Serves 2 or 3 as main course or 4-6 as first course
Gnocchi
1 15-16 oz container whole milk ricotta (recommended: Calabro brand)
2 large slices of white sandwich bread, crusts removed
1 large egg
2 TBS each of minced basil and parsley
Table salt
1/4 tsp ground pepper
6 TBS all-purpose flour, plus extra for work surface
1/2 cup grated Parmesan cheese
Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for 1 hour.
Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, abut 10 minutes. Let cool to room temperature. (It should make about 1/2 cup of crumbs.)
Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses. Using a rubber spatula, combine ricotta, egg, basil, parsley, 1/2 tsp of salt and pepper in large bowl. Add flour, Parmesan and bread crumbs. Stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough. If it feels too wet, add more flour a TBS at a time.
Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward. Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
Start to bring 4 quarts of water with 1 TBS table salt to a boil in a large pot or Dutch oven.
Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm. Repeat with the rest of gnocchi. Using rubber spatula, gently toss gnocchi with sauce until coated. Serve immediately.
Tomato-Cream Sauce
1 TBS extra virgin olive oil
1 garlic clove, minced
1 14.5 oz can of diced tomatoes, pureed in food processor until smooth
pinch of salt and sugar
2 TBS basil leaves, minced
2 TBS heavy cream or half-and-half.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 20 seconds. Stir in tomatoes, salt, sugar, simmer until thickened slightly, about 5-6 minutes. Remove from heat and stir in basil and cream. Cover to keep warm.
(Cooks Illustrated, September 2007)
Serves 2 or 3 as main course or 4-6 as first course
Gnocchi
1 15-16 oz container whole milk ricotta (recommended: Calabro brand)
2 large slices of white sandwich bread, crusts removed
1 large egg
2 TBS each of minced basil and parsley
Table salt
1/4 tsp ground pepper
6 TBS all-purpose flour, plus extra for work surface
1/2 cup grated Parmesan cheese
Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for 1 hour.
Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, abut 10 minutes. Let cool to room temperature. (It should make about 1/2 cup of crumbs.)
Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses. Using a rubber spatula, combine ricotta, egg, basil, parsley, 1/2 tsp of salt and pepper in large bowl. Add flour, Parmesan and bread crumbs. Stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough. If it feels too wet, add more flour a TBS at a time.
Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward. Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
Start to bring 4 quarts of water with 1 TBS table salt to a boil in a large pot or Dutch oven.
Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm. Repeat with the rest of gnocchi. Using rubber spatula, gently toss gnocchi with sauce until coated. Serve immediately.
Tomato-Cream Sauce
1 TBS extra virgin olive oil
1 garlic clove, minced
1 14.5 oz can of diced tomatoes, pureed in food processor until smooth
pinch of salt and sugar
2 TBS basil leaves, minced
2 TBS heavy cream or half-and-half.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 20 seconds. Stir in tomatoes, salt, sugar, simmer until thickened slightly, about 5-6 minutes. Remove from heat and stir in basil and cream. Cover to keep warm.
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