Stuffed Gnocchi | How to make stuffed gnocchi | Cheesy Gnocchi | Italian Recipes #gnocchirecipe
You must never say no to a bowl of Gnocchi!
INGREDIENTS
1 Romano pepper
1 large clove garlic, skin on
6 sun-dried tomatoes
4 leaves fresh Basil
10g walnuts
½ teaspoon tomato puree
Salt and pepper
INSTRUCTIONS
Preheat oven to 180 C.
Place whole potatoes, in their skins on a baking tray and place them into the oven to cook for 1 - 1.5 hours depending on their size or until tender.
Meanwhile, make the pesto - On another tray place the romano pepper and 1 large clove of garlic and bake in the oven for 15 - 20 minutes until the peppers are tender. Allow to cool, peel off the skin, slit in half and discard any seeds.. Place into a blender along with the roasted garlic (minus skin), sun dried tomatoes, basil, walnuts, tomato puree and a pinch of salt and pepper. Blitz until fairly smooth. Check seasoning and adjust if necessary. Decant and into a piping bag and save for later.
Once the potatoes are cooked, remove from the oven and leave to cool for 20 minutes before cutting in half and scooping out the flesh from the skins. Pass the potatoes through a ricer, or a fine sieve, then season with salt and white pepper.
Add the flour and mix to form a firm dough. If it's too sticky, add a little more flour, but only a tablespoon at a time - too much makes the dough heavy.
Turn out onto a lightly floured surface and divide the dough into 3. Working one piece at a time, roll the dough into a log about 1 inch thick, and using a rolling pin, gently flatten out lengthways to create a strip of the dough. Pipe the pesto about 1cm away from the nearest edge running the whole length of the strip. Gently start rolling the dough over the pesto to enclose it and create a stuffed gnocchi log. Using a knife, cut into 1 inch pieces and place on a lightly dusted tray ready to be cooked. Continue with the rest of the mixture until complete.
Bring a large saucepan of salted water to the boil and add one-quarter of the gnocchi. When they rise to the surface, count slowly to 10 and remove with a slotted spoon. Serve on a bed of rocket with a final drizzle of olive oil.
Gnocchi
INGREDIENTS
500g Desiree potatoes
1 teaspoon salt
1 teaspoon white pepper
100-125g flour, plus extra for dusting
INSTRUCTIONS
To Serve
INGREDIENTS
On a bed of rocket with a drizzle of olive oil and fresh basil
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How To Make Gnocchi Dishes Two Delicious Ways
In this video we show you hot to make this classic potato pasta two different ways with Bravado Spice's Serrano & Basil and Creamy Herb & Jalapeño hot sauces!
Full recipe:
Link to Purchase Serrano & Basil Hot Sauce:
Link to Purchase Creamy Herb & Jalapeño Hot Sauce:
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SPICY BASIL GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Serrano
& Basil Hot Sauce
3 tbsp Oil
1/3 c Cream
2 tbsp Tomato Paste
1/2 lb Gnocchi, formed
1.5 c Onion
2 tbsp Salt
2 tsp Black pepper
6.5 c Water
Parmesan
Parsley (opt.)
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the preformed gnocchi and cook until tender. About 90
seconds. Drain and set aside, reserving a cup of pasta water.
3. In a skillet, heat 2 tbsp of oil over medium heat. Then sauté the
onions for a few minutes until translucent. Add the garlic and cook
until translucent. Remove from the skillet and set aside.
4. Add the gnocchi and the remaining salt. Brown the pasta a bit.
5. Add the tomato paste, 1/2 a cup of water, and the Bravado Spice
Serrano & Basil hot sauce, sautéed onions & garlic, cream, and
pasta water and mix until the tomato paste is fully incorporated.
6. Garnish with fresh shaved parmesan and chopped parsley or basil and serve.
CREAMY HERB GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Creamy
Herb & Jalapeño Hot Sauce
3 tbsp Butter
1.5 c Cream
1/2 lb Gnocchi pasta (dry,
store bought is fine)
3 tbsp Salt
1 tbsp Black pepper
6 c Water
1/2 c Parmesan, shaved, plus
more for garnish
2 tbsp Chopped parsley
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the dry gnocchi and cook until tender. About 90 seconds.
Drain and set aside, reserving 1/2 cup of pasta water.
3. In a skillet, heat the butter over medium heat. Then add 1.5 tbsp of
salt, black pepper and sauté the gnocchi until lightly browned.
4. Add the garlic and cook till translucent. Then add the Cream, pasta
water, and Bravado Spice Creamy Herb & Jalapeño Hot Sauce and
mix well.
5. When the mixture starts to heat up again, add the shaved parmesan
and parsley and stir till fully incorporated. Serve warm.
Mozzarella Stuffed Gnocchi With Tomato Confit Recipe
A great meal doesn't require great effort. Mozzarella stuffed gnocchi with tomato confit is a fitting homage to the beauty of Italian cuisine. See in this video how easy it is to make.
INGREDIENTS
Serves 4
INGREDIENTS FOR
THE ROASTED BELL PEPPER
1 bell pepper
3 cloves garlic
10 g parsley
150 ml / ⅔ cup olive oil
Salt
Pepper
INGREDIENTS FOR
THE GNOCCHI
500 g / 18 ounces floury
potatoes
100 g / ¾ cup plus
1 tablespoon flour, type 00
1 egg
50 g / 2 ounces
Parmesan, grated
Salt
Pepper
Freshly grated nutmeg to taste
INGREDIENTS FOR
THE CONFIT TOMATOES
8 tomatoes, preferably
Piccadilly tomatoes
3 sprigs fresh savory
or 10 sage leaves
4 sprigs fresh thyme
10 sprigs fresh basil
3 cloves garlic
250 ml / 1 cup olive oil
Salt
Pepper
INGREDIENTS FOR
THE FILLING
150 g / 5 ounces
mozzarella di buffala
50 g / 2 ounces
Parmesan, grated
3 sprigs fresh basil
½ tablespoon olive oil
Basil for serving
Salt
Pepper
PREPARATION
PREPARATION THE ROASTED BELL PEPPER
Place the pepper on the gas flame of your cooker set on medium heat, or the top shelf of your oven on 250°C/475°F. Turn the pepper every now and then, so that the skin turns dark and forms blisters evenly on all sides. Transfer to a bowl, cover with plastic wrap, and let sit for about 15 minutes. Meanwhile, chop parsley leaves, and peel and crush garlic cloves. Use a small, sharp knife to peel the pepper, cut it in half, and scrape out and discard any seeds and fibers. Cut into strips and transfer to a bowl. Add crushed garlic, chopped parsley, salt, and pepper. Cover completely with olive oil. Cover the bowl with plastic wrap and let sit at room temperature overnight.
PREPARATION THE CONFIT TOMATOES
Bring a pot of water to a boil. Fill a large bowl with ice and cold water. Score the skin of each tomato. Blanch them for about 20 seconds in the boiling water, then transfer to the ice water with a slotted spoon. Use a small, sharp knife to gently pull off the skin without cutting them open. Transfer to a baking dish, season with salt and pepper, and cover with cling film. Let them rest in the fridge overnight. Take the tomatoes out of the fridge about 1 hour before roasting them. Preheat the oven to 130°C/275°F. Peel and crush the garlic cloves. Spread the herbs and garlic on top of the tomatoes and cover everything completely with olive oil. Roast for about 4 hours or until they are soft. Remove from the heat and transfer the tomatoes and oil to an airtight container.
PREPARATION THE GNOCCHI & THE FILLING
Boil the potatoes in unsalted water for about 30 - 40 minutes. or until soft. Drain and let them cool for about 10 minutes. Peel the potatoes and press them through a potato ricer onto a working surface. Form a little well in the middle, and add the egg, Parmesan, salt, pepper, and nutmeg. Using your hands and a dough scraper, mix everything together. Add the flour in batches and mix quickly until the gnocchi mixture is combined. Add more flour, if it’s too sticky, but mind not to over mix it. Form the gnocchi while the mixture is still warm: Cut off a handful of dough, keep the remaining dough covered with a tea towel, and roll it into a 2.5cm / 1 inch-thick roll. Cut into 1cm / 0.5 inch-thick slices. Using 2 fingers, make a dent in the middle of each slice. Add a tablespoon of the filling and close the gnocchi by rolling it in your hands. Transfer the gnocchi to a baking sheet dusted with flour. When all the gnocchi are filled, cook them immediately in generously salted water for about 3 - 4 minutes or until they float. (To save them for later, freeze them!)
Purée the mozzarella, parmesan, basil, olive oil, salt, and pepper in a food processor or blender until smooth. Season with more salt and pepper to taste and transfer to the fridge for about 10 minutes. Using a slotted spoon, transfer the gnocchi to the plates. Arrange the confit tomatoes and roasted peppers on top, drizzle with the oil used to roast the tomatoes, and sprinkle with fresh basil.
90 year old Irma makes apricot jam filled gnocchi! | Pasta Grannies
You definitely need to try these sweet gnocchi! 90 year old Irma from Muggia, near Trieste, shows us how to make them. They are typical of this area. For the gnocchi dough, use e a kilo of potatoes, 300g plain flour (no need for 00), 2 eggs, and a pinch of salt. For the filling use a jar of the best quality apricot jam you can find. Orange jam would also be good. For frying, allow 25g of unsalted butter and 3 tablespoons of fine breadcrumbs.
Stuffed Fried Gnocci
Hello lovely peoples of YouTubes! Today I give you stuffed fried gnocci with arrabiata sauce. This is part one of Gennaro's Christmas dinner - a 3 course meal over 3 weeks inspired by the Christmas menu at Jamie's Italian Harrogate.
It's also completely vegetarian so you can still enjoying it all together if you don't eat meat.
Bless you all, I love you all!
G
xxx
Big Love to Jamie's Italian in Harrogate for their hospitality!
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Cheesy and creamy Gnocchi Recipe | Easy Recipe
Creamy & cheese gnocchi recipe! Gnocchi with creamy and cheese sauce
Ingredients:
Gnocchi-1 cup
Olive oil -2 tbsp
Chopped garlic-2 tsp
Fresh cream -1/2 cup
Italian herbs
Black pepper
Salt
Cheese- (
according to ur choice)
Chive- freshly
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