Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: maddy on March 01, 2010, 01:11:53 am
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I found this very easy and I liked the texture too.
I used the larger ingredient amount as suggested:
600g ricotta & 300g bakers flour.
It was enough for 2 adults and 2 children.
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(http://i618.photobucket.com/albums/tt266/nachothecat/104_0839.jpg)
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_0845.jpg)
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They look great Maddie. I will have to give that recipe a try soon. Thanks for the review. :)
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Looks great Maddy. I haven't tried making Gnocchi yet either.
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Excellent Maddy. Nonna would be impressed. Haven't tried this recipe. I had troubles with the potato gnocchi, but ricotta will hopefully be more forgiving.
How long did it take to make the batch?
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They look lovely Maddy. I've ever only made the potato ones, I'll have to try the ricotta ones.
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How long did it take to make the batch?
Shame the TM couldn't roll the dough into little balls as well! ;)
Probably took a good 30 minutes shaping them, but I figure the whole process of mixing and kneadining in 1 minute....justifies the rolling time ;D
I haven't made the potato ones yet, but I was more than happy with the texture of the ricotta ones.
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they look fabulous maddy. i have a friend who swears by these too.
i will have to try them, i love the potato ones but am struggling making them GF :(
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Thx Maddy - it would be great - maybe they need to include a nonna with every TMX to help roll them ;)
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Thx Maddy - it would be great - maybe they need to include a nonna with every TMX to help roll them ;)
:D That's the perfect solution Thermomixer!
I would love to have a nonna ;D
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;D Me too!
I've never been particularly fond of potato gnocchi, so will definitely try the ricotta one. Thanks for the review.
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I 'discovered' some pumpkin gnocchi in the freezer and used them on a potato pie instead of the potato. I put some pesto over it and yum.
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Cookie....did you make the pumpkin ones in the TM?
Could you pretty-please share your recipe?
I can imagine them with extra roasted pumpkin in a sage sauce :P
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Wow, they look good maddy. Did you boil them in water or steamed with the varoma?
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Hi Tebasile, bring a large pot of salted water to the boil and add the gnocchi. Once they float to the top, they're cooked (about 5 minutes). I tend to gently stir them whilst coming to the boil.
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These look great Maddy, have never had ricotta ones before, must try them soon. :D
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Maddy for the pumpkin gnocchi I just replaced some of the potato with pumpkin. You need to watch the moistness of the mix as some pumpkins are very moist. Just treated them as potato gnocchi apart from that. The recipe I used was from the EDC.
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Err, urm... just realised I haven't got this recipe. Would somebody be able to post it for me please? :-*
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Here we go Julie.
Ricotta Gnocchi from 'A taste of Vegetarian'
80g parmesan, cubed
400g ricotta, drained
200g bakers flour or plain flour
salt to taste
nutmeg to taste
Place parmesan into bowl and grate for 10 seconds on speed 9. Add ricotta and flour to the bowl and set dial to closed lid and knead for 1 minute on interval speed.
Remove dough from the bowl. Roll portions into small sausage shapes and then cut into gnocchi pieces-about 1.5cm in length. Score the gnocchi by rolling pieces over the back of a fork.
Cook gnocchi in a pot of salted boiling water. Once water has boiled add gnocchi. When they rise to the top they are cooked, approx 5 minutes.
While cooking gnocchi use the TMX to create a sauce.
TIP You can increase the quantity if desired by using 600g ricotta and 300g flour. Gnocchi can be made and then frozen. To make a spinach and ricotta gnocchi, cut spinach first and remove from bowl and add back during kneading.
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Thankyou so much Cookie, really appreciate it. ;D
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My pleasure. A small return for all your lovely photos.
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I have at last got around to making ricotta gnocchi. They were lovely. I found them much quicker to make than potato ones and much lighter. I will make ricotta ones in future. A fairly quick, easy meal especially if you have some sauce in the freezer.
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That's nice to hear Cookie, haven't made either sort but will go with the ricotta version when I do. :-* :-*
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Good work cookie1 - the ricotta ones are so soft and light. Yum
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They are great Cookie. If you have the gnocci premade and frozen also it makes a super quick meal. ;) ;D
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**5 OUT OF 5
;D
Love this gnocchi. I always make it with the Arrabiatta Sauce from the Everyday Cook Book. Mmmmmm
Sooooooo freaking good. AND QUICK!
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They are great Cookie. If you have the gnocci premade and frozen also it makes a super quick meal. ;) ;D
Chelsea do you cook them straight from the freezer?
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I have only done it once. They were probably half thawed by the time I got around to popping them in the water. :)
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Hi Maddy
I made these gnocchi tonight and we were wrapped with the result. I am keen to try potato gnocchi too, but from reading the reviews, I was a bit concerned as lots of people seemed to have problems with that recipe. I served the gnocchi with zucchini cream sauce for Farfella (hope that username is right). I cooked the gnocci in a few batches, tossed them in the sauce and then reheated in the oven for a few minutes. The only problem that I enountered was that, even though I cooked the larger quantity, my three teenagers (youngest one is 12 1/2, so I need to admit to myself that he is as good as a teenager, really, and certainly eats the most in the family) and husband would have easily eaten double the amount, especially as it was so delicous so next time will cook more. Both the sauce and the gnocchi will be regularly on the menu at our house!
Thanks for the review.
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(http://img.tapatalk.com/7cab24b4-8e24-819e.jpg)
I made this for dinner on the weekend and it was as delicious as everyone has been saying.
Mr 5 loved helping to shape the gnocchi into sausage shapes!
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Well I must give these a try. Ricotta certainly seems to be lighter than the potato version.
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Just had these for dinner, really light and tasty. Even DH who doesn't like gnochhi ate them :D Will make them with spinach as well, next time. The larger amount fed three adults, a hungry two year old and there was still enough for DH's lucnh tomorrow.
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Made these & they were delish. Stored in frdge until ready to cook.
Used the remainder a day later (cooked) & they were still good. Just sauted with butter, garlic, herbs, yum.
H :)
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We love this recipe, too Halex
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Yes, Lellyj, I cant believe how easy & tasty they are. I added spinach to mine. Also a good cheap meal for the budget.
H :)
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Are you girls using Helene's ricotta recipe (http://www.superkitchenmachine.com/2011/12574/make-ricotta-thermomix-recipe.html) for this recipe and Hally, how much spinach did you use. I might just have to put this one on next week's menu plan.
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Yes thats the one I used. It doesnt make enough for the recipe but I used all it, then a bag of baby spinach. It kept in the fridge on a tray sprinkled with flour. I made it in the morning & we ate it for dinner. The cooked pasta was fine the next day.
H :)
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Thanks H.
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i havent used for gnocchi put i do for the stuffed crepes. JD make sure it very dry b4 make the gnocchi if its to wet it will need to much flour, resulting to a hard gnocchi ,but i am sure u know this :)
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No I know nothing about gnocchi Uni, have never made it and have not made the ricotta before either. How do I made the ricotta less wet - is the homemade stuff too wet ???
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yes even the store ones are to wet for gnocchi, just strain well over night in the frigde
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OK, easy enough to do :-*
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OK, finally made ricotta and spinach gnocchi recipe using homemade ricotta (http://www.superkitchenmachine.com/2011/12574/make-ricotta-thermomix-recipe.html) and a handful of baby spinach. I had 2 cups of Napolitana sauce (http://www.forumthermomix.com/index.php?topic=6255.0) in the freezer so it was a very quick lunch.
My batch of well drained ricotta weighed 340g, not enough for the full quantity of the recipe so rather than make 1/2 quantity I worked out the proportions of each ingredient and used it all - ie half as much flour as ricotta and take the 0 off the amount of ricotta and double it for the amount of parmesan. Therefore 340g ricotta, 170g flour and 68g parmesan - it was perfect.
I wasn't sure how fat the 'sausage' shape had to be - what size do you roll it, the size of a 10 cent or 20 cent coin? I am guessing it doesn't really matter as it lets you know when it is cooked by rising to the top of the boiling water.
I wasn't sure if I liked it or not to start with but it grew on me and DH licked his plate so I took it he enjoyed it. It made enough for 4 serves here although I can see how growing boys would make short work of twice as much.
I have some Nap sauce leftover so tomorrow will cook chicken parmigiana to use it up. Not on the menu plan but what the heck.
No photos, I don't think gnocchi is a very photogenic meal and you all know what it looks like anyway.
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my sausage :-)) is the size of a white candle, u know which ones i maen JD
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The basic white candle you keep in the house in case of a power outage Uni? That's the size of a 10 cent piece then.
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but like u said it really does not matter
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i found some photos ;D
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Ta Uni. I didn't bother with markings, they are covered in sauce anyway :-))
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the makings are there to grab/hold on too the sauce :-))
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Is that what they are for :-)) Mind you my Nap sauce was very friendly and grabbed the gnocchi with both hands ;)
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thats so cute. i love a friendly nap
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Glad you liked the gnocchi, JD, it is my veto son's favorite. I suggest you try with Farfallina's zucchini sauce. Yum, yum.
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There I go again, vego son, notveto son!!! Grrr!
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I tried this recipe during the week and loved it. It was demonstrated at a cooking class I attended. The demonstrator added nutmeg and cinnamon in with the salt and reminded us to grate the Parmesan before starting on the gnocchi. She said they are easy to freeze on baking paper too. Yum! 5/5
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You've been a busy girl since you got home or did you manage to grab a couple of classes in the West?
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Was a busy girl (and a very inspired one) on my busman's holiday in WA, Cookie. I was lucky to attend Helen V's team meeting and Maria M's specialist cooking class. Have six new dishes to try making myself now, along with all of yours and CP's, not to mention the other lovely items in the goodie bag for which recipes have been shared. Have you tried the Ricotta Gnocchi?
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Yes I have. We tend to alternate between them and potato ones. Depends what we are having them with.
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Thanks, Cookie. The TMX team served the Ricotta Gnocchi with Aglio Oilio E Peperoncino (Garlic Oil & Hot Chilli) from p.88 of Veg book. I have homework as I want to taste both those again very soon. :)
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This looks delish. Any idea how much spinach to add (in grams)? Thanks :)
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I love gnocchi, I often order it if I go to an Italian restaurant so I'm not sure why it's taken me so long to make this.
Made it today - it was easy to make and it tastes wonderful. I made a vegie packed tomato sauce in my TMX to go with it. We both really enjoyed our meat-free dinner. Will definitely make again.
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It looks good Katie.
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It looks delicious Katie.Unfortuately DH hates gnocchi :-))
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Yummy, I should try that. I've made gnocchi once from another recipe but not this one.