|
KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
|
|
|
 |
|
|
|
|
|
|
| |
SHAVUOT KOSHER RECIPES |
|
| |
GUZZI'S GNOCCHI DI
RICOTTA
|
INGREDIENTS: YIELD:
4 servings |
| 4
1/4 |
|
cups of flour |
| 2 |
|
eggs |
| 1-1/2 |
|
pound of ricotta cheese
|
| 1/2 |
|
cup freshly grated parmesan
cheese plus extra for sprinkling |
| |
|
pinch of salt & pepper |
| 1 |
|
tsp. of olive oil |
| 4 |
|
cups marinara sauce |
|
INSTRUCTIONS: |
| 1.Using 4
cups of the flour on a wooden board make a mound
with a well in the center. |
| 2.Add
eggs, ricotta, 1/2 cup of parmesan and salt & pepper in
well and knead to form a dough. |
| 3.Knead
lightly for 2 to 3 more minutes, gradually
adding remaining flour if the dough sticks
to the board or your hands. |
| 4.When
the dough is soft and dry to the touch
divide it into pieces the size of an orange. |
| 5.Using
both hands, roll out each piece of dough
into a roll about the size of your index finger. |
| 6.Cut
each roll into 1/2 inch pieces. |
| 7.Preheat
oven to 350 degrees Fahrenheit. |
| 8.Bring a
large pot of water to a boil. Add a teaspoon
of olive oil oil and the gnocchi. |
| 9.Cook,
uncovered over high heat until the gnocchi
rises to the surface of the water, about 1
to 2 minutes. While the gnocchi are cooking
heat the marinara in a large sauté pan over
medium heat. |
| 10.Remove
the gnocchi from the water with a slotted spoon and transfer
to the sauté pan. |
11.Sauté
gnocchi in sauce until coated, then transfer to a casserole
dish sprinkle with parmesan
cheese to taste and bake in oven
for 10 minutes.
Source:
Rabbi
Alan Ira Silver |
|
|
|
| |
|
|
|
KOSHER DELIGHT MAGAZINE
|
