Ricotta Gnocchi - much simpler than you think

Get the water boiling in a pot, add kosher salt. In about a cup and half of ricotta cheese, add 1 egg, about 1/4 cup permesan cheese, about a tablespoon of olive oil, salt and mix. Add about a cup of flour, and make a super soft dough. Oil hands, and make a roll. Once the water comes to boil, start cutting the ghnocchis and add them to the water. Once they come up, they're done. Serve with toasted walnuts, pesto and peas or any other sauce of your liking.

https://www.foodnetwork.com/recipes/geoffrey-zakarian/ricotta-gnocchi-2707052

Comments

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...

Guest post - Bhinda nu shaak

This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...

Potato cheese bites

Boil, peel and mash russet potatoes. Add some grated paneer, lots of grated cheese, chopped green chillies, cilantro, salt, pepper, oregano, chilli flakes and chat masala. Add rice flour and knead into a slightly stiff dough. Refrigerate if possible. Make small balls (about the size of an olive), press between hands, and make a deep mark on top using a fork. Fry in hot oil and serve. This can also be used as a samosa filling, without the rice flour. https://youtube.com/shorts/TjgyKLjrE_I?si=cA-wWQvQHqq7h_mp

Rasaswad

Search This Blog