Napa Daves Ricotta Gnocchi De Milano Recipes

GNUDI (RICOTTA GNOCCHI)

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

GNOCCHI BOLOGNESE WITH RICOTTA

Steps:

• In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
• To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
• Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
• To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.

NAPA DAVE'S RICOTTA GNOCCHI DE MILANO

Steps:

• 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 at least 1 hour- preferably overnight.
• 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, about 10 minutes. Let these cool to room temperature.
• 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, salt and pepper in a large bowl. Add flour, Asiago cheese and the bread crumbs. Stir until well combined.
• Refrigerate dough for at least 15 minutes until firm. Check texture of dough. If it feels too wet, add more flour a TBL 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 TBL table salt to a boil in a large pot or Dutch oven. While the water is getting hot, get your sauce ready.
• 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. Gently toss gnocchi with sauce until coated. Serve immediately.