Zokla Swiss Gnocchi Recipes
SWISS CHARD GNOCCHI
Categories Leafy Green Potato Vegetable Vegetarian Spring Chard Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.
- Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.
- Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.
- Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)
- Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.
- Spoon gnocchi atop sauce. Sprinkle with cheese and serve.
ZOKLA (SWISS GNOCCHI)
A recipe from Glarus, Switzerland. I have adapted it to U.S. ingredients, it originally called for Sap Sago Cheese, which can be ordered on line for about $30 per pound (Oh No!).
Provided by ElaineAnn
Categories Swiss
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, water, salt and cottage cheese in blender until smooth.
- Add flour gradually to form a smooth paste until all flour is used. Beat very well until batter, which is stiff, forms bubbles.
- Using a 6-quart kettle (half filled with boiling water), drop the mixture by half teaspoons into the boiling water. Simmer about 15 minutes.
- Drain in colander.
- Sauté chopped onion in the butter in a large fry pan until golden brown; add zokla; stir and serve. Sprinkle with Parmesan , if desired.
- Serve with roasted chicken, beef, or pork,.
Nutrition Facts : Calories 521.9, Fat 13.9, SaturatedFat 6.7, Cholesterol 209.6, Sodium 352.3, Carbohydrate 74.8, Fiber 2.8, Sugar 2.3, Protein 22
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