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

[cookie1]

Maddy for the pumpkin gnocchi I just replaced some of the potato with pumpkin. You need to watch the moistness of the mix as some pumpkins are very moist. Just treated them as potato gnocchi apart from that. The recipe I used was from the EDC.

[JulieO]

Err, urm... just realised I haven't got this recipe.  Would somebody be able to post it for me please?   

[cookie1]

Here we go Julie.

Ricotta Gnocchi from 'A taste of Vegetarian'
80g parmesan, cubed
400g ricotta, drained
200g bakers flour or plain flour
salt to taste
nutmeg to taste
Place parmesan into bowl and grate for 10 seconds on speed 9.  Add ricotta and flour to the bowl and set dial to closed lid and knead for 1 minute on interval speed.
Remove dough from the bowl.  Roll portions into small sausage shapes and then cut into gnocchi pieces-about 1.5cm in length. Score the gnocchi by rolling pieces over the back of a fork.
Cook gnocchi in a pot of salted boiling water.  Once water has boiled add gnocchi.  When they rise to the top they are cooked, approx 5 minutes.
While cooking gnocchi use the TMX to create a sauce.
TIP You can increase the quantity if desired by using 600g ricotta and 300g flour.  Gnocchi can be made and then frozen.  To make a spinach and ricotta gnocchi, cut spinach first and remove from bowl and add back during kneading.

[JulieO]

Thankyou so much Cookie, really appreciate it. 

[cookie1]

My pleasure. A small return for all your lovely photos.

[cookie1]

I have at last got around to making ricotta gnocchi. They were lovely. I found them much quicker to make than potato ones and much lighter. I will make ricotta ones in future. A fairly quick, easy meal especially if you have some sauce in the freezer.

[judydawn]

That's nice to hear Cookie, haven't made either sort but will go with the ricotta version when I do. 

[Thermomixer]

Good work cookie1 - the ricotta ones are so soft and light.  Yum

[Chelsea (Thermie Groupie)]

They are great Cookie.  If you have the gnocci premade and frozen also it makes a super quick meal. 

[ThermyLover]

**5 OUT OF 5
 
Love this gnocchi. I always make it with the Arrabiatta Sauce from the Everyday Cook Book. Mmmmmm
Sooooooo freaking good. AND QUICK!

[Meagan]

They are great Cookie.  If you have the gnocci premade and frozen also it makes a super quick meal. 

Chelsea do you cook them straight from the freezer?

[Chelsea (Thermie Groupie)]

I have only done it once.  They were probably half thawed by the time I got around to popping them in the water. 

[Lellyj]

Hi Maddy
 I made these gnocchi tonight and we were wrapped with the result.  I am keen to try potato gnocchi too, but from reading the reviews, I was a bit concerned as lots of people seemed to have problems with that recipe.  I served the gnocchi with zucchini cream sauce for Farfella (hope that username is right).  I cooked the gnocci in a few batches, tossed them in the sauce and then reheated in the oven for a few minutes.  The only problem that I enountered was that, even though I cooked the larger quantity, my three teenagers (youngest one is 12 1/2, so I need to admit to myself that he is as good as a teenager, really, and certainly eats the most in the family) and husband would have easily eaten double the amount, especially as it was so delicous so next time will cook more.  Both the sauce and the gnocchi will be regularly on the menu at our house!

Thanks for the review.

[snappy]

I made this for dinner on the weekend and it was as delicious as everyone has been saying.

Mr 5 loved helping to shape the gnocchi into sausage shapes!

[mcmich]

Well I must give these a try. Ricotta certainly seems to be lighter than the potato version.