Ingredients with Measurements:
- 2 cups of ricotta cheese
- 1 cup of cooked kale, chopped
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of all-purpose flour
- 1/4 cup of olive oil
- 1/4 cup of butter
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Rolling pin
- Fork
- Skimmer
- Large non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine the ricotta cheese, cooked kale, grated Parmesan cheese, egg, salt, and black pepper. Mix well.
2. Add the flour to the mixture and stir until a dough forms.
3. Dust a clean surface with flour and knead the dough for 2-3 minutes until it becomes smooth and elastic.
4. Divide the dough into 4 equal parts and roll each part into a long rope about 1 inch in diameter.
5. Cut the ropes into 1-inch pieces and press each piece with a fork to create ridges.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook for 2-3 minutes or until they float to the surface.
7. Use a skimmer to remove the gnocchi from the pot and transfer them to a plate.
8. In a large non-stick skillet, heat the olive oil and butter over medium heat.
9. Add the cooked gnocchi to the skillet and toss to coat them with the sauce.
10. Sprinkle with chopped fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 32g
Protein: 18g
Sodium: 700mg
Sugar: 2g
Substitutions for ingredients:
- Spinach or Swiss chard can be used instead of kale.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Margarine can be used instead of butter.
Variations:
- Add cooked bacon or pancetta to the sauce for a smoky flavor.
- Use sweet potato or pumpkin puree instead of ricotta cheese for a different texture.
- Add chopped sun-dried tomatoes or roasted red peppers to the sauce for a burst of flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the cooked kale before adding it to the mixture.
- Don't overwork the dough or the gnocchi will become tough.
- Dust the surface and the fork with flour to prevent sticking.
- Cook the gnocchi in batches to avoid overcrowding the pot.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the gnocchi in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the gnocchi on a large platter and garnish with fresh parsley and grated Parmesan cheese.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
- Serve with a side salad of mixed greens and balsamic vinaigrette.
- Pair with a glass of Pinot Grigio or Chardonnay.
Suggested side dishes:
Mixed greens salad, garlic bread, roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart while cooking, the dough may be too wet or the water may not be boiling enough.
Food safety advice:
- Make sure to cook the gnocchi thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gnocchi is a traditional Italian dish that originated in the northern regions of Italy. It is typically made with potatoes, flour, and eggs, but variations using ricotta cheese or other ingredients have become popular in recent years.
Flavor profiles:
Creamy, savory, cheesy, earthy
Serving suggestions:
Serve the gnocchi as a main course for lunch or dinner.
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Region: Italian