Recipe Review - Ricotta Gnocchi - vegetarian book (pg:87)

[rosiejayne]

Just had these for dinner, really light and tasty.  Even DH who doesn't like gnochhi ate them    Will make them with spinach as well, next time.  The larger amount fed three adults, a hungry two year old and there was still enough for DH's lucnh tomorrow.

[Halex]

Made these & they were delish. Stored in frdge until ready to cook.

Used the remainder a day later (cooked) & they were still good. Just sauted with butter, garlic, herbs, yum.

H

[Lellyj]

We love this recipe, too Halex

[Halex]

Yes, Lellyj, I cant believe how easy & tasty they are. I added spinach to mine. Also a good cheap meal for the budget.

H

[judydawn]

Are you girls using Helene's ricotta recipe for this recipe and Hally, how much spinach did you use.  I might just have to put this one on next week's menu plan.

[Halex]

Yes thats the one I used. It doesnt  make enough for the recipe but I used all it,  then a bag of baby spinach. It kept in the fridge on a tray sprinkled with flour. I made it in the morning & we ate it for dinner. The cooked pasta was fine the next day.

H

[judydawn]

Thanks H.

[fundj&e]

i havent used for gnocchi put i do for the stuffed crepes. JD make sure it very dry b4 make the gnocchi if its to wet it will need to much flour, resulting to a hard gnocchi ,but i am sure u know this 

[judydawn]

No I know nothing about gnocchi Uni, have never made it and have not made the ricotta before either.  How do I made the ricotta less wet  - is the homemade stuff too wet

[fundj&e]

yes even the store ones are to wet for gnocchi, just strain well over night in the frigde

[judydawn]

OK, easy enough to do 

[judydawn]

OK, finally made ricotta and spinach gnocchi recipe using homemade ricotta and a handful of baby spinach.  I had 2 cups of Napolitana sauce in the freezer so it was a very quick lunch. 

My batch of well drained ricotta weighed 340g, not enough for the full quantity of the recipe so rather than make 1/2 quantity I worked out the proportions of each ingredient and used it all - ie half as much flour as ricotta and take the 0 off the amount of ricotta and double it for the amount of parmesan.  Therefore 340g ricotta, 170g flour and 68g parmesan - it was perfect.

I wasn't sure how fat the 'sausage' shape had to be - what size do you roll it, the size of a 10 cent or 20 cent coin?  I am guessing it doesn't really matter as it lets you know when it is cooked by rising to the top of the boiling water.

I wasn't sure if I liked it or not to start with but it grew on me and DH licked his plate so I took it he enjoyed it. It made enough for 4 serves here although I can see how growing boys would make short work of twice as much.

I have some Nap sauce leftover so tomorrow will cook chicken parmigiana to use it up.  Not on the menu plan but what the heck.

No photos, I don't think gnocchi is a very photogenic meal and you all know what it looks like anyway.

[fundj&e]

my sausage is the size of a white candle, u know which ones i maen JD

[judydawn]

The basic white candle you keep in the house in case of a power outage Uni?  That's the size of a 10 cent piece then.

[fundj&e]

but like u said it really does not matter