Recipes | WCTV Eyewitness News: Tallahassee, Thomasville, Valdosta

Buttermilk- Ricotta Gnocchi

Ingredients

Gnocchi Ingredients and Directions

Dry:

1/3
cup
Potato starch flour

1
cup
all-purpose flour, plus about 1/2 cup for dusting the table

1/4
cup
grated Parmesan cheese, plus extra for garnish (optional)

2
tsp
salt

1
teaspoon
black pepper, plus extra for garnish (optional)

Wet:

1/2
cup
ricotta cheese

1
egg

1/2
cup
Buttermilk, lowfat

Procedure

In a medium-sized bowl combine all of the dry ingredients. Mix together thoroughly.

In a second bowl, combine all of the wet ingredients making sure to combine thoroughly.

Pour the wet ingredients into the dry. Gently combine with a spoon. The mixture should just hold together.

In a medium-sized bowl, combine flour, salt, parmesan, and black pepper. Mix together until well-combined. Do not over mix.

Gently form the mixture into a ball. Cover and refrigerate for approximately 30 minutes.

Sprinkle about a 1/4 cup of flour onto a clean work surface. Knead together, adding additional flour as needed, until the dough is no longer sticky.

Pull off a portion of the dough and roll into a log about 1/2" thick. Using a bench knife or table knife, cut 1/2" to 1" pieces and place in a bowl with additional flour. Toss to coat. Repeat process with remaining dough.

Bring 6 quarts of water and 1 tablespoon of salt to a boil. Add half of gnocchi, shaking off any additional flour before placing into the boiling water. Add second half and boil for 3-5 minutes.

Using a slotted spoon, lift gnocchi from the water and place in a bowl. Toss with a small amount of olive oil or butter.

Serve immediately with pesto, desired sauce, or herbed butter.

(see next page for mushroom sauce)

Directions



Shitake Mushroom Sauce

Servings: 4

2
Tbs
canola oil, divided

8
each
shiitake mushrooms, julienned

4
Tbs
onion, chopped

2
Tbs
butter, divided

1
cup
white wine

2
cup
chicken broth

salt and pepper


Procedure

Heat half the oil in a sauté pan over medium-high heat.

Add mushrooms and sauté just until they begin to wilt. Remove mushrooms and set aside.

Add half the butter and remaining oil to the pan and allow to butter to melt.

Add the chopped onion and sweat for 2-3 minutes.

Add white wine to hot pan to deglaze. Allow wine to cook down until nearly dry. (About 2T or so.)

Add chicken broth. Reduce by half.

Once reduced, whisk in remaining butter.

Pour sauce through a strainer and add mushrooms.

Nutrition Facts

Serving size: 1/4 of a recipe (7.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


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