October 07, 2016
"When I buy broccoli usually comes with lost of leaves, that I hate throwing away, so I recicle them by steaming and chopping and using in this gnocchi recipe. Gnocchi are very easy to freeze. I always use half and freeze the rest."
- Serving Size: 1 (194 g)
- Calories 585.8
- Total Fat - 36.6 g
- Saturated Fat - 22.5 g
- Cholesterol - 148.7 mg
- Sodium - 1075.6 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 2.6 g
- Sugars - 1.2 g
- Protein - 25.3 g
- Calcium - 620.5 mg
- Iron - 1.3 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.1 mg
In a large bowl mix well the ricotta, egg, salt, pepper, nutmeg and 1/2 cup Parmesan cheese. (We are saving 1/4 cup for the sauce)
Squeeze broccoli leaves trying to get as much moister as possible out. Make sure they are super finely chopped and add to the ricotta mixture. Mix until it is well incorporated.
Add in half the flour and fold together. FOLD. We do not want the mixture to absorbe to much flour. That way we keep the gnocchi light.Turn onto a lightly floured board and knead gently until dough is uniform and smooth, adding extra flour only as necessary.Divide the finished dough into four equal sections and refrigerate, tightly covered, for at least 30 minutes prior to rolling.
Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.).
Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.
To cook the gnocchi bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface.
In a wide saucepan melt butter with a pinch of salt and chilli flakes.
Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to saucepan. Add the reserved 1/4 cup of Parmesan cheese tossing occasionally, until gnocchi are golden brown.
To freeze gnocchi:It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags.
Tips & Variations
No special items needed.