Category: How to Make Gnocchi like an Italian Grandmother

  • Sweet Ricotta Gnocchi with Dates, Walnuts & Honey Cream

    Serves 6 Ingredients 1 pound ricotta, drained overnight 1 egg 1 teaspoon vanilla 1 pinch of cinnamon 1 cup flour ½ cup heavy cream ½ cup milk ½ cup honey ½ teaspoon vanilla ½ cup dates, chopped ½ cup walnuts, chopped Cinnamon, freshly grated Directions In a medium mixing bowl, combine the first 5 ingredients […]

  • Potato Gnocchi

    Makes 2 pounds Gnocchi Ingredients 2 pounds Yukon gold potatoes, peeled and baked 1 egg, lightly beaten 1 cup all-purpose flour 1 teaspoon salt Directions Mash the potatoes and push through a ricer or food mill. Place the smooth potatoes in a mound on a cutting board. Drizzle a little more than half the egg […]

  • Baked Gnocchi with Butternut Squash & Bacon in a Sage Cream Sauce

    Serves 6 Ingredients 1 pound Potato Gnocchi, cooked (recipe follows) 1½ cups butternut squash, roasted, peeled and cubed small 3 slices bacon, fried and crumbled 1 cup purple or Tuscan kale, chopped fine 2 tablespoons fresh sage, chopped fine ½ cup heavy cream ½ cup parmesan cheese, finely grated 3 tablespoons butter, cubed Salt Pepper […]

  • Sweet Potato Gnocchi with Sage Brown Butter Sauce and Shaved Chestnuts

    Serves 8 Ingredients 3 (1¼ lbs) Yukon gold potatoes 1 (¾ lb) sweet potato 1½ to 2 cups all-purpose flour plus more for dusting 1 large egg ½ teaspoon nutmeg, freshly grated Salt Freshly ground pepper 1⁄3 cup grated Parmigiano-Reggiano plus more for serving ½ stick unsalted butter 1 cup sage leaves (from 1 bunch) […]

  • Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

    Serves 6 We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond. Ingredients 1 pound ricotta 4 bunches Swiss Chard, stemmed, chopped and blanched 2 sticks (16 tablespoons) unsalted butter […]