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Ricotta Green Onion Gnocchi

I love gnocchi but I usually use store-bought gnocchi. Only once before, did I attempt to make home-made gnocchi. They tested good, but failed aesthetically. This was my second try and the trick is to get the proper balance between moist and dry ingredients. Try to remove as much of the liquid in the ricotta cheese and definitely test using one gnocchi whether the dough will hold together.

(From Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool)

Ingredients (Makes 3 servings):
15 ounces ricotta cheese
1 large egg, beaten
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 green onions, trimmed
½ cup grated Asiago or Parmesan cheese (about 2 ounces)
1½ to 2 cups unbleached all-purpose flour
3 cups marinara sauce

Preparation (Preparation time approximately 40 minutes):
1. Put the ricotta in a sieve and place over a bowl for 15-30 minutes to drain. Discard the liquid. (Note, the ricotta cheese I used did not drain well. I ended up carefully dapping it with a paper towel to remove some of the liquid.)

2. Bring a large pot of salted water to a boil.

3. 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.

4. 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 are not using the gnocchi right away, cover them thoroughly with flour and store in the refrigerator or freezer.

5. 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.

6. Meanwhile, heat the sauce in a medium saucepan over medium heat. Top the gnocchi with the sauce.

Kitchen Tip: Gnocchi will keep in the refrigerator for 1 to 2 days and for months in the freezer in an airtight container.

Ricotta green onion gnocchi

Ricotta green onion gnocchi

Ricotta green onion gnocchi with marinara

Ricotta green onion gnocchi with marinara sauce

Healthful benefits:
* Ricotta cheese is a great source of protein and calcium. It also is a good source of omega-3 and omega-6 acids. Ricotta cheese is also loaded with phosphorus, zinc, and selenium. It also contains a lot of vitamin A, riboflavin, and vitamin B12.
* Green onions (also referred to as Spring onions) are rich in vitamin K.


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Fresh Tomato and Asparagus Gnocchi

I love gnocchi, even the store-bought ones. This recipe uses fresh asparagus and tomatoes as well as gnocchi. How could one go wrong?! This recipe is very easy and fast to make. However, it could easily pass for a dish served in a fancy restaurant.


Ingredients (Makes 3 large servings)
1 pound fresh asparagus
1 (16-oz.) package gnocchi
½ medium sweet onion, chopped
2 tablespoons olive oil (basil olive oil)
4 garlic cloves, pressed
4 large tomatoes, seeded and chopped
½ cup fresh basil, chopped (7 frozen basil leaves)
1 teaspoon salt
½ teaspoon freshly ground pepper
Grated Parmesan cheese or Pecorino Romano

Preparation (Preparation time approximately 30 minutes)
1. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring the water to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.

2. Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.

Note: This dish stores well in an air-tight container and can easily be re-heated in the microwave.

Fresh tomato and asparagus gnocchi

Fresh tomato and asparagus gnocchi


Adapted from Yummly


Healthful benefits:
* Tomatoes are rich in vitamin C and E, beta carotene, magnesium, potassium, and calcium.
* Asparagus is a good source of folate, fiber, vitamin C and E.