Ricotta Gnocchi With Porcini And Broccoli Recipe by Santy Coy
Cooking Instructions 45 minutes 1 To make the ricotta gnocchi, combine the ricotta, eggs, spinach, pesto, salt and pepper in a medium bowl, stir until evenly blended. 2 Add 4 cups of flour and stir until soft dough forms, adding more flour as needed to keep the dough from being wet. Add just enough flour to make a soft, slightly sticky dough that holds it shape when you roll it into balls. 3 Lightly flour a clean work surface and a dry large baking sheet. Divide the dough into six even pieces, roll each into a long rope about 2 inched thick. 4 Cut the ropes into 1 inch pieces and mould the pieces into gnocchi mould and place them on the baking sheet. Cover with a clean kitchen towel and set aside. 5 Prepare the porcini mushroom and boiled broccoli. 6 Warm the oil and garlic in a large skillet set over medium heat. Cook until fragrant, stirring often, about 1 minute. Add the porcini, cook, stirring until they begin to release their liquid, about 2 minutes. Add more water. 7 Add the boiled broccoli. Cook, tossing often until cooked and well mix. Turn off the heat and set aside at the back of the stove to keep warm. 8 Meanwhile, bring a large pot of water to boil. Working in batches, add the gnocchi to the boiling water. Cook until they float, about 2 minutes. Use a slotted spoon to transfer the gnocchi to a serving dish. Mix with the porcini and broccoli mixture. Garnish with orange zest and serve warm. 9 Enjoy… 10 1 To make the ricotta gnocchi, combine the ricotta, eggs, spinach, pesto, salt and pepper in a medium bowl, stir until evenly blended. 1 To make the ricotta gnocchi, combine the ricotta, eggs, spinach, pesto, salt and pepper in a medium bowl, stir until evenly blended. 2 Add 4 cups of flour and stir until soft dough forms, adding more flour as needed to keep the dough from being wet. Add just enough flour to make a soft, slightly sticky dough that holds it shape when you roll it into balls. 2 Add 4 cups of flour and stir until soft dough forms, adding more flour as needed to keep the dough from being wet. Add just enough flour to make a soft, slightly sticky dough that holds it shape when you roll it into balls. 3 Lightly flour a clean work surface and a dry large baking sheet. Divide the dough into six even pieces, roll each into a long rope about 2 inched thick. 3 Lightly flour a clean work surface and a dry large baking sheet. Divide the dough into six even pieces, roll each into a long rope about 2 inched thick. 4 Cut the ropes into 1 inch pieces and mould the pieces into gnocchi mould and place them on the baking sheet. Cover with a clean kitchen towel and set aside. 4 Cut the ropes into 1 inch pieces and mould the pieces into gnocchi mould and place them on the baking sheet. Cover with a clean kitchen towel and set aside. 5 Prepare the porcini mushroom and boiled broccoli. 5 Prepare the porcini mushroom and boiled broccoli. 6 Warm the oil and garlic in a large skillet set over medium heat. Cook until fragrant, stirring often, about 1 minute. Add the porcini, cook, stirring until they begin to release their liquid, about 2 minutes. Add more water. 6 Warm the oil and garlic in a large skillet set over medium heat. Cook until fragrant, stirring often, about 1 minute. Add the porcini, cook, stirring until they begin to release their liquid, about 2 minutes. Add more water. 7 Add the boiled broccoli. Cook, tossing often until cooked and well mix. Turn off the heat and set aside at the back of the stove to keep warm. 7 Add the boiled broccoli. Cook, tossing often until cooked and well mix. Turn off the heat and set aside at the back of the stove to keep warm. 8 Meanwhile, bring a large pot of water to boil. Working in batches, add the gnocchi to the boiling water. Cook until they float, about 2 minutes. Use a slotted spoon to transfer the gnocchi to a serving dish. Mix with the porcini and broccoli mixture. Garnish with orange zest and serve warm. 8 Meanwhile, bring a large pot of water to boil. Working in batches, add the gnocchi to the boiling water. Cook until they float, about 2 minutes. Use a slotted spoon to transfer the gnocchi to a serving dish. Mix with the porcini and broccoli mixture. Garnish with orange zest and serve warm. 9 Enjoy… 9 Enjoy… 10 10 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Nostalgic Salmon w/ Tomato Fish Sauce | Cá Hồi Chiên Sốt Mắm Cà Easy Banana Pecan Pound Cake Simple Sausage and Greens Stir-fry Zucchini Spaghetti – Light & Delicious Dinner Without Pasta Percian noodle Rice (Reshte polo) with chicken fillet and Risins Nostalgic Salmon w/ Tomato Fish Sauce | Cá Hồi Chiên Sốt Mắm Cà Easy Banana Pecan Pound Cake Simple Sausage and Greens Stir-fry Zucchini Spaghetti – Light & Delicious Dinner Without Pasta Percian noodle Rice (Reshte polo) with chicken fillet and Risins Italian poppers Methi bites Narali bhat (Coconut rice) Sevaiya Gulkand Ki EASY COCONUT BURFI (TOPARAPAK) IN MICROWAVE Paneer Schezwan Dry Quick and Temting Chinese Starter Healthy Starters Ragi Vegetable Momo Besan Masala Dry - (Traditional Besan ki sabji with a twist as a fusion starter) Crispy Corn 🌽 with fried Garlic 🧄 Jower masala paniyaram Italian poppers Methi bites Narali bhat (Coconut rice) Sevaiya Gulkand Ki EASY COCONUT BURFI (TOPARAPAK) IN MICROWAVE Paneer Schezwan Dry Quick and Temting Chinese Starter Healthy Starters Ragi Vegetable Momo Besan Masala Dry - (Traditional Besan ki sabji with a twist as a fusion starter) Crispy Corn 🌽 with fried Garlic 🧄 Jower masala paniyaram