How To make Ricotta Gnocchi
2 Pks. froz. chopped spinach
2 Eggs
2 c Ricotta cheese
1 c Bread crumbs
1 c Grated parmesan cheese
1 Clove minced garlic
1/2 t Salt
1 pn Pepper
1/4 t Ground nutmeg
1 t Dry basil
1 Flour
Cook spinach according to directions, then drain. When cool enough to handle, press out as much water as possible with your hands. In a large bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs, parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well. Shape into 1 1/2 inch balls. Rollin four to coat lightly. Poach half the balls at a time in a large kettle of boiling water.Cook at a gentle boil for 10 min. Remove with a slotted spoon. Serve with butter & parmesan cheese, or with a tomato sauce. Note: You can also bake these in a 375 oven for about 20 minutes.
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How to Make Ricotta Gnocchi || Cara Di Falco || Cara's Cucina
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Ricotta gnocchi are an easy and delicious fresh pasta shape to make! They're perfect to serve during the holidays because they're much lighter than potato gnocchi - making it easier to keep on eating! Both Thanksgiving and Christmas generally involve a pasta course in my family and these are one of our favorites! We serve these gnocchi in a Bolognese style sauce. The shape is perfect for the hearty sauce! They also freeze easily so we can make them in advance! Plus then we have leftovers for another day!
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Ricotta Gnocchi | Akis Petretzikis
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If you like Italian recipes, this one is perfect for you! Prepare homemade ricotta gnocchi served with a luscious white cream...so scrumptious! Try it now and you will love it!
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Chef: Akis Petretzikis
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ALL the tips for the LIGHTEST Ricotta Gnocchi w Miso Burnt Butter ???? | Marion's Kitchen
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How to Make Ricotta Gnocchi from Amalfi | Pasta Grannies
For this week's episode we're back in the Amalfi Coast - where we filmed in November - and we met our youngest 'granny' yet!
21 year old Guisy is, of course, not a granny at all, but she is famous in her village of Minori for making a ricotta gnocchi called Ndunderi, served with a rich tomato sauce and smoked cheese called scamorza affumicata.
Absolutely delicious. A recipe to try for the weekend if you can find some fresh cows milk ricotta. The recipe is on the website:
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Gnudi are Tuscan Ricotta Balls I’m Obsessed With
Tuscan Gnudi are naked or “nude” ravioli. It is the ricotta filling of the ravioli without the pasta and formed into balls. Made with lemon brown butter and crispy sage.
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Every Thursday in Rome is GNOCCHI day. Let's make them out of ricotta!
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Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
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