Posts Tagged 'gnocchi'

Gnocchi di Ricotta con Salsiccia e Finocchi (Ricotta Gnocchi with Sausage and Fennel)

Ricotta Gnocchi

As previously mentioned, Angela and I have been in the processing of moving for the last month.  In the beginning of November, we packed up (or more precisely had movers pack up) our apartment in Long Beach, CA.  Two days later we flew to Washington Dulles and made our way to Alexandria, VA late at night, dropping off our cats with my parents on the way.

In the course of waiting for our household goods to arrive and looking for a new place, we were staying in a hotel.  While hotels are wonderful places to stay when you’re on vacation, they’re far from ideal as a residence.  I intentionally had picked a hotel that claimed it had a full kitchen.  Apparently, a full kitchen means a refrigerator, dishwasher, two electric burners, awful pots, and no oven.  My best laid plans of regularly cooking dinner there were quickly dashed if only because the pots (there was nothing that would qualify as a pan) were beyond awful.  But we did manage to eat in part of the time. And that’s one of the major reasons for lack of posts here. There simply wasn’t anything to post about (as well as some other logistical problems; I had my camera but didn’t have the computer I need to edit photos).

Toasted Fennel Seeds in a Mortar & Pestle

But that part of our moving ordeal (and what move isn’t an ordeal?) is over.  We have moved into our very own (rented) townhouse in Old Town Alexandria.  We have our cats who are still terrified and huddling in the basement.  We no longer have a dish washer.  The kitchen is tiny but I’ve appropriated the sun room for storage and a prep area.  My parents hated our old couch  that they bought us a new one.  We’ve spent more at Ikea that I’d like to admit and we still need to make another trip there.  We have our Christmas tree up.  While it may not be quite there yet, it’s slowly turning into home.

And last night, we had our first dinner guest.  My cousin Alison drove down from D.C.  Because she’s family, I had no issue with using her as a guinea pig for a new recipe.  I had purchased some ricotta at the Alexandria Farmer’s Market that I needed to use. I originally thought of ravioli but I didn’t quite have that much time on a weekday (I’m not quite set in my work schedule yet). Instead, I decided on ricotta gnocchi. I had some time to stop at a grocery store so I decided to make the full ricotta gnocchi with the suggested sauce and all.

The ricotta gnocchi were very easy to make.  Much easier than pasta or potato gnocchi.  The sauce wasn’t difficult (it’s mainly chopping) but I had problems with the Italian sausage not producing enough fat so I kept having to add olive oil.  There also wasn’t much liquid in my tomato sauce so I had to add water to the overall sauce so that the sauce could actually simmer.  This does produce a lot of sauce relative to the amount of gnocchi.  It’s almost a more Italian-American ratio than Italian but you can choose to eat as much or as little of the sauce as you choose.

If you examine the pictures, I’m pretty sure you can tell Alison’s opinion of the meal.  I heartily concur.  Alison was going to look for them at the store but they’re easy enough to make that I’d recommend making them yourself.

Ricotta Gnocchi Cooking

Gnocchi di Ricotta con Salsiccia e Finocchi (Ricotta Gnocchi with Sausage and Fennel)
Adapted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Gnocchi:

Alison enjoying Ricotta Gnocchi

1 1/2 lbs. fresh ricotta
1 cup all purpose flour
2 large eggs, beaten
1 tbsp chopped Italian parsley
1 tsp salt
1/2 tsp black pepper
1/4 tsp grated nutmeg
olive oil

Sauce:

2 lbs. italian sausage, removed from casings and crumbled
1 tbsp fennel seeds, toasted and ground
1 tbsp red pepper flakes
1 red onion, finely diced
1 fennel bulb, trimmed, cored, and finely diced
1 carrot, finely diced
1 rib of celery, finely diced
4 garlic cloves, thinly sliced
2 cups Basic Tomato Sauce
salt and pepper
Pecorino Romano

  1. Place the ricotta in a cheese cloth lined sieve set over a bowl.  Cover with plastic wrap and refrigerate overnight.
  2. To make the gnocchi, place the drained ricotta in a bowl with the flour, eggs, parsley, salt, pepper, and nutmeg.  Stir together with a wooden spoon until a soft dough forms.  Shape the dough into 2 tbsp balls and place them on a tea-towel covered baking sheet lightly dusted with flour.
  3. Cook the gnocchi in salted boiling water until they all float, about 7 minutes.  Place the cooked gnocchi in an ice bath and transfer them to a bowl.  Toss with olive oil and refrigerate until ready to use.
  4. In a large skillet, cook the sausage over high heat until it is lightly browned, about 15 minutes.  Add olive oil if the sausage starts to stick.  Transfer the sausage to a bowl.
  5. Add the fennel seeds, red pepper flakes, onion, fennel, carrot, celery, and garlic to the pan cook until the vegetables are softened and browned, about 10 minutes.  Add olive oil if needed.
  6. Return the sausage to the pan and add the tomato sauce.  If needed, add some water to the pan.  Scrap up any browned bits on the bottom of the pan.  Bring to a simmer and cook for about 30 minutes.
  7. In more boiling water, cook the gnocchi until they again float to the surface.  Transfer the gnocchi to the sauce, toss well, and cook for 1 minute more.
  8. Served topped with grated Pecorino Romano.

Serves 6.

Gnocchi di Patate (Potato Gnocchi)

I think they tasted better than they look (aka one of those foods)

I owe it to a college roommate to make this recipe. He loved gnocchi and would order them in any Italian restaurant that he could. When I went to Italy, I was determined to try them but, for whatever reason, I didn’t like the ones that I had. In retrospect, I don’t think it was the gnocchi that I disliked. But I did send him an email with my conclusion and he was incredulous. I figured gnocchi deserved another chance.

And, while I hate admitting I’m wrong, I was and my roommate was right. Gnocchi are good. They remind me most of dumplings. I like the lightness and fluffiness of them.

They also seem to be the ultimate poor food. When you can’t afford flour for pasta, you have to substitute potatoes. But, given that they’re good, who am I to complain?

There are a number of possible sauces to use with the gnocchi but I settled on a simple tomato sauce. This one is particularly good (and easy).

Unfortunately, the gnocchi really liked to stick together

Gnocchi di Patate (Potato Gnocchi)
Adapted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

3 lbs. russet potatoes
2 cups all-purpose flour
1 large egg
1 tsp kosher salt

  1. Put the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat to a low boil, and boil for 45 minutes or until the potatoes are tender. Drain the potatoes.
  2. Peel the potatoes and then run them through a food mill onto a flat work surface.
  3. Make a well in the center of the potatoes and sprinkle the potatoes with the flour.
  4. Add the egg and salt to the well in the potatoes.. Use a fork to slightly beat the egg.
  5. Using the fork, slowly incorporate the potato into the egg.
  6. Once the potato is fully incorporated into the egg, knead the dough until it forms a ball. Continue kneading for 4 minutes.
  7. Divide the dough into sixths. Roll each piece of dough into a rope 3/4″ in diameter. Cut the rope into 1″ lengths. Roll each piece down the back of a fork to create the ridges.
  8. Boil the gnocchi in copious salted water until the float, about 1 minute. Drain the gnocchi.
  9. Toss the gnocchi with warmed sauce and serve.

Serves 4.