Simply Organic by Jesse Ziff Cool explains how to incorporate organic foods into your kitchen, with recipes like Ricotta-Green Onion Gnocchi; Fava Beans and Orzo Salad; and Fresh Corn Bites with Tarragon.
Makes 4 servings
Gnocchi have become an all-time favorite around my house. I typically make far more than can be eaten at one meal. They freeze well and can be taken from the freezer and dropped directly into boiling water to cook. Try these gnocchi with a simple red sauce or drizzled with olive oil, garlic, parsley, and lots of grated Italian cheese.
Put the ricotta in a sieve and place over a bowl for 15 to 30 minutes to drain. Discard the liquid.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, and Asiago or Parmesan. Gradually add the flour, 1/4 cup at a time, using your hands and blending just until the dough holds together. Remove 1 teaspoon of the dough and roll into a ball on a floured surface. Drop into the boiling water. If the piece falls apart, add more flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cooking test until the dough holds together and floats to the surface.
Divide the dough into 4 equal parts. On a generously floured board, using your hands, roll each section into a rope about 1 inch in diameter.
Cut the ropes into 1-inch-long pieces and slightly indent with a fork. If you're not using the gnocchi right away, cover them thoroughly with flour and store in the refrigerator or freezer.
Drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked. Remove with a slotted spoon to a serving bowl.
Meanwhile, heat the sauce in a medium saucepan over medium heat. Top the gnocchi with the sauce.
Gnocchi will keep in the refrigerator for 1 to 2 days and for months in the freezer in an airtight container.
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This page created April 2008
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