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View more "Main Dishes" recipes Ricotta Gnocchi Recipe

Ricotta Gnocchi

Dairy Farmers of Canada
Add to Calendar 12/12/2017 10:00 AM 12/12/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Gigi sauce:
1 tbsp (15 mL) butter
1 Container (8 oz/225 g) mushrooms, sliced
3/4 cup (180 mL) prosciutto, diced
1 medium-sized red bell pepper, diced
2 garlic cloves, minced
1 1/2 cups (375 mL) homemade or store-bought tomato sauce
3/4 cup (180 mL) 15 % cream or 18% cream
1/4 cup (60 mL) Canadian Parmesan, grated
2 green onions, minced
Fresh basil, minced

Gnocchi:
1 1/4 cups (310 mL) Canadian Ricotta
3/4 cup (180 mL) fresh basil, well packed
1/3 cup (80 mL) Canadian Parmesan, grated
1 egg
Salt and pepper, to taste
1 1/2 cups (375 mL) all-purpose flour
Additional flour, to make the gnocchi

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/ricotta-gnocchi?source=calendar
Ricotta Gnocchi true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 50 mins
  • Cooking Time 20 mins
  • Yields 6 servings

Gnocchi are so easy to make, children can have fun putting them together and eating them up. Gnocchi can also be served as a side dish to a meat main course; in this case, omit the sauce and simply replace with melted butter and herbs or garlic.

  • Course Main Dishes
  • Prep. Time 50 mins
  • Cooking Time 20 mins
  • Yields 6 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients


Gigi sauce:
1 tbsp (15 mL) butter
1 Container (8 oz/225 g) mushrooms, sliced
3/4 cup (180 mL) prosciutto, diced
1 medium-sized red bell pepper, diced
2 garlic cloves, minced
1 1/2 cups (375 mL) homemade or store-bought tomato sauce
3/4 cup (180 mL) 15 % cream or 
18% cream
1/4 cup (60 mL) Canadian Parmesan, grated
2 green onions, minced
Fresh basil, minced

Gnocchi:
1 1/4 cups (310 mL) Canadian Ricotta
3/4 cup (180 mL) fresh basil, well packed
1/3 cup (80 mL) Canadian Parmesan, grated
1 egg
Salt and pepper, to taste
1 1/2 cups (375 mL) all-purpose flour
Additional flour, to make the gnocchi

Preparation

Sauce
In a large skillet, melt the butter over medium-high heat and sauté the mushrooms for a few minutes. Add a little salt and some pepper. Add the prosciutto, red bell epper and garlic and continue cooking for a few minutes. PStir in the tomato sauce, cover, and simmer on low heat for 10 minutes. Add the cream, the Parmesan and the green onion. Reheat and serve with the gnocchi.

Gnocchi
Place all ingredients, except for the flour and olive oil, in the bowl of a food processor and mix until smooth. Add the flour and pulse just enough to mix everything up. Place the dough on a floured work surface and gently work the dough. Shape into balls the size of a marble. Using a fork, press the balls while rolling slightly; flour the fork if it gets too sticky.

In a pot of boiling salted water, cook half of the gnocchi at a time for 2 to 3 minutes. Remove with a slotted spoon and continue with the 2nd half. Serve immediately or sprinkle with a bit of olive oil.

Tips

Get a head start: The gnocchi can be made and cooked up to 2 days in advance; simply put them in boiling water to heat them up. You can also freeze both raw and cooked gnocchi: freeze them on a baking sheet lined with parchment paper for 1 day before transferring them to a freezer bag.

Practical tips: For 3/4 of a cup (180 mL) of prosciutto cubes, you will need 1 slice approximately 1/4 in (1/2 cm) thick, which is about 4 oz. (120 g).
A 10-oz. (300-g) container of Canadian Ricotta will be enough for the quantity required for this recipe, which is 1 1/4 cups (310 mL).

Tips: Replace the basil in the gnocchi recipe with 3 tbsp (45 mL) of basil pesto. You will need to slightly increase the amount of flour as a result.

For a flavour twist: For a lovely crunchy-yet-soft effect, brown the gnocchi in olive oil for a few minutes before serving.

Children can help too: Children will have fun shaping the small balls of gnocchi dough and pressing them with a fork.

Decrease the carbohydrate content: To lighten the Gigi sauce, replace the cream with the same quantity of homemade béchamel sauce.

41 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 392 Calories
Protein: 22 g
Carbohydrate: 34 g
Fat: 19 g
Fibre: 2.8 g
Sodium: 870 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 25 % / 272 mg
Selenium: 61 %
Vitamin C: 54 %
Folate: 45 %
Riboflavin: 39 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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