{"id":2370,"date":"2021-08-28T23:33:16","date_gmt":"2021-08-29T03:33:16","guid":{"rendered":"https:\/\/beansproutadventures.com\/?p=2370"},"modified":"2021-09-06T12:03:01","modified_gmt":"2021-09-06T16:03:01","slug":"ricotta-gnocchi-sauces","status":"publish","type":"post","link":"https:\/\/beansproutadventures.com\/index.php\/2021\/08\/28\/ricotta-gnocchi-sauces\/","title":{"rendered":"Ricotta gnocchi + sauces"},"content":{"rendered":"\n<p>To use up some leftover ricotta, I combined the ideas and instructions from Cook&#8217;s Illustrated&#8217;s <a href=\"https:\/\/www.cooksillustrated.com\/articles\/2798-light-and-tender-gnudi\">spinach gnudi<\/a> and a revision of their <a href=\"http:\/\/theunmanlychef.com\/2016\/03\/11\/ricotta-gnocchi-with-brown-butter-sage\/\">ricotta gnocchi<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"931\" height=\"698\" src=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010857885.jpg\" alt=\"\" class=\"wp-image-2372\" srcset=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010857885.jpg 931w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010857885-300x225.jpg 300w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010857885-768x576.jpg 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure>\n\n\n\n<p><strong>Gnocchi<\/strong><\/p>\n\n\n\n<ul><li>16 oz ricotta<\/li><li>1\/2 cup bread crumbs (panko preferred)<\/li><li>1\/2 cup grated parmesan or other aged, salty, hard cheese of that sort<\/li><li>1-2 Tablespoons flour<\/li><li>1 egg<\/li><li>pepper<\/li><li>salt<\/li><li>(optional) 2 Tablspoons fresh minced basil or some dry basil<\/li><li>(optional) 1 bunch of kale or spinach or other green<\/li><\/ul>\n\n\n\n<ol><li>Remove liquid from ricotta. Can strain overnight in a mesh strainer or cheesecloth. Fast way: spread in a thin layer on a kitchen towel (smooth weave, not terrycloth) for 10 min.<\/li><li>If using greens, blanch, squeeze very dry, and chop finely.<\/li><li>Mix all ingredients. Let rest for 15 min in the fridge (cool temps makes the dough stiffer, apparently desirable so it doesn&#8217;t fall apart when cooked). Dough should be tacky and stick together.<\/li><li>Form into balls (~1 TB each) &#8212; scoop and roll method or log and cut method recommended. Boil 2-4 min, until the gnocchi float.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"931\" height=\"698\" src=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010814811.jpg\" alt=\"\" class=\"wp-image-2371\" srcset=\"https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010814811.jpg 931w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010814811-300x225.jpg 300w, https:\/\/beansproutadventures.com\/wp-content\/uploads\/2021\/08\/PXL_20210829_010814811-768x576.jpg 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>J wanted wheat pasta in addition to the gnocchi. I wasn&#8217;t able to convince him that gnocchi is already pasta (especially since my explanation of it was &#8220;ravioli without the pasta&#8221;).<\/figcaption><\/figure>\n\n\n\n<p>Sauce ideas:<\/p>\n\n\n\n<ul><li>Classic browned butter with sage, shallots, and lemon juice. Brown butter in a pan (should smell nutty). Remove from heat and add other ingredients, lemon last so other items can cook in residual heat.<\/li><li>Tomato confit. Cook garlic in butter. Add large-diced tomatoes or halved cherry tomatoes, salt,  red chili flakes, and a splash of vinegar. Cook until tomatoes are &#8220;wilted&#8221;. Top with fresh basil and grated parmesan.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>To use up some leftover ricotta, I combined the ideas and instructions from Cook&#8217;s Illustrated&#8217;s spinach gnudi and a revision of their ricotta gnocchi. Gnocchi 16 oz ricotta 1\/2 cup bread crumbs (panko preferred) 1\/2 cup grated parmesan or other aged, salty, hard cheese of that sort 1-2 Tablespoons flour 1 egg pepper salt (optional) &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/beansproutadventures.com\/index.php\/2021\/08\/28\/ricotta-gnocchi-sauces\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Ricotta gnocchi + sauces&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2370"}],"collection":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/comments?post=2370"}],"version-history":[{"count":3,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2370\/revisions"}],"predecessor-version":[{"id":2375,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/2370\/revisions\/2375"}],"wp:attachment":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/media?parent=2370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/categories?post=2370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/tags?post=2370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}