Ricotta Gnocchi With Tomato Mushroom And Pancetta Sauce Recipes

GNOCCHI AND TOMATO PANCETTA SAUCE

Steps:

• Boil the potatoes until fork tender (not mushy). As soon as they are done, remove from the water and place in a dish. Remove the skin from the potatoes using a sharp knife or fork. Cut the potatoes into pieces and process the peeled, hot potatoes through a food mill using the medium disk.
• Place a mound of flour, about 2 1/2 cups to start, on your work surface (a floured board). Place all of the processed potatoes on top of the flour. Knead the flour/potato mixture with your hands until the dough is smooth; free of lumps, but yet still a little sticky. This recipe does not lend itself to making the dough in the food processor or mixer. Keep adding flour as necessary to obtain the desired consistency. The amount of the flour needed depends on how much water is in the potatoes, the moisture in the air, etc. Sometimes it can take up to 4 cups to obtain the right consistency. Keep kneading until it is right.
• After kneading the dough, place it under a dry kitchen towel to keep it warm. Immediately start making the gnocchi. This dough must be used right away. Cut a small piece off of the dough. Roll the piece into a "log" that is approximately 12 to 16 inches long. The log should be about 1/2-inch in diameter. You do not want it too wide or the gnocchi get too "fat." Cut the "log" into pieces about 1-inch long. You will end up with about 12 to16 gnocchi per log. The next step is to form the gnocchi.
• Take a fork in your left hand (if you are right handed), and hold it straight up with the tines facing towards the ceiling. With your index finger of your right hand, take 1 piece of gnocchi (the 1-inch pieces that you cut above), and starting at the top of the fork, roll the piece down the inside tine of the fork. This should be done with firm pressure (not too firm as to smash the gnocchi, but firm enough to roll the piece down the fork and leave an indentation on the gnocchi). When you get to the base of the tines, release the gnocchi and let it drop to a floured tray. The "completed" gnocchi should be marked with the fork tines on 1 side of it and have a slight indentation from your index finger on the other side of it. This shape and marking allow the pasta to "catch" the sauce when you serve it.
• Proceed with all of the dough and make each piece as directed. This goes very fast once you get the hang of it. Let the pasta sit on the floured trays on you counter until ready to serve. However, serving time should be within 4 to 5 hours of making the gnocchi. Otherwise they will dry out and get tough.
• To serve, boil the gnocchi in lots of boiling, salted water. As soon as the pasta rises to the top, it is done. (This is also very quick). Drain the cooked gnocchi in a colander or strainer. Place the cooked pasta in a serving platter and top/mix with the sauce.
• Heat olive oil in saucepan over medium heat until hot but not smoking. Add the chopped pancetta, red pepper flakes and parsley. Cook until the pancetta is cooked through and is slightly brown. Add the garlic; cook for another 2 minutes.
• Process the tomatoes with their juice in the food processor. Pulse the tomatoes briefly until they are coarsely chopped. You do not want them to puree. Add to the cooked ingredients in the saucepan. Add salt to taste. Continue cooking on a low simmer for about 1 hour until the sauce has reduced and is somewhat thicker. You can keep cooking this for up to 3 hours. The longer you cook it, the thicker and richer it becomes. If you cook it too long, add water to reduce the thickness and you reach the desired consistency.

RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• 1. To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
• 2. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
• 3. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
• 4. You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
• 5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. (Do not cover with a damp cloth or the gnocchi will soften.) After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. Let them thaw before cooking.
• 6. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
• 7. To prepare the tomato sauce, heat the tomatoes over medium-high heat. Thin or loosen with a little pasta water. Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. Toss the gnocchi with the tomato sauce. Stir in the parsley and season to taste with salt and pepper.
• 8. Divide the gnocchi among 4 serving plates and drizzle with olive oil.
• Note:

RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to a boil.
• Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
• Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
• Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
• Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
• Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

RICOTTA GNOCCHI WITH MUSHROOM CREAM SAUCE

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
• Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
• Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
• Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.

AGNOLOTTI WITH SAUSAGE AND RICOTTA FILLING AND BURST CHERRY TOMATO & PANCETTA SAUCE

Steps:

• Put the flour onto a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack 5 eggs into the hole and add 2 tablespoons of olive oil and 2 teaspoons of kosher salt. Using a fork, beat the eggs together with the olive oil and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 1 hour. If using immediately, do not refrigerate.
• Heat a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the onion, a pinch of crushed red pepper and kosher salt to taste. Saute the onion until translucent, 5 minutes. Add the sausage and break it up with a spoon. Cook, stirring occasionally, 7 to 8 minutes or until the sausage is browned. Add the sage and stir to combine, then deglaze the pan with the white wine and reduce until the wine has cooked off, 5 minutes. Turn off the heat and let it cool down slightly.
• Add the ricotta, 1 cup of Parmesan and the remaining egg into a large bowl. Mix well to combine. Add the sausage mixture into the ricotta and mix to combine. Scoop the ricotta and sausage mixture into a pastry bag and set aside.
• Add the remaining 2 tablespoons of olive oil into a large saute pan and turn on the heat to low. Add the pancetta and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 minutes. Add the cherry tomatoes, 1/2 cup of chicken stock, a pinch of crushed red pepper and kosher salt to taste. Cook on a gentle simmer until the cherry tomatoes have softened and burst and the sauce has reduced, 5 to 7 minutes. Add the remaining 1/2 cup of chicken stock and continue to cook until the sauce has slightly thickened, another 5 or so minutes.
• Unwrap the pasta dough and cut off one third, keeping the larger piece covered. Using your hands, flatten the dough and sprinkle it with a little flour. Pass the dough through the pasta roller on the widest setting (mine is #1), then fold each end towards the center in thirds, like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5. Lay the pasta sheet onto your board and arrange some basil leaves on one half of the sheet. Fold the dough in half to cover the basil leaves, dust with more flour, then pass through the machine one more time on the thinnest setting (mine is #6), so the basil leaves become part of the pasta dough sheet. Set aside and cover. Repeat with the remaining dough and basil leaves.
• Place the sheets of dough onto a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag. Pipe 1-inch mounds of filling, 1 inch apart, onto the middle to lower half of each strip. Fold the dough over the filling to meet the bottom edge that's brushed with water. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the agnolotti using a fluted pasta wheel. Transfer to a baking sheet dusted with semolina.
• Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the agnolotti and cook for 2 to 3 minutes.
• Add the cooked agnolotti directly from the boiling water into the sauce along with 1/4 cup of the pasta water. Toss to combine until the pasta is nicely coated. Add 1/4 cup of the Parmesan, most of the sliced basil (leave a bit for garnish) and a big fat drizzle of nice extra-virgin olive oil and toss to combine.
• Plate, then garnish with more Parmesan and sliced basil.