Gnocci:
http://food52.com/recipes/9460-grandma-dilaura-s-italian-ricotta-gnocchi
fresh whole milk ricotta cheese (calabria won the serious eats food test, so I used that)
1 large egg
1 tablespoon olive oil
1/4 cup finely grated parmesan cheese
some ground nutmeg, a dash of ground cloves
2 cups flour, sifted, plus extra for rolling dough
Add egg to ricotta cheese and oil and mix thoroughly. Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste.
Add sifted flour a little at a time and continue to mix thoroughly until dough comes together. (i didn't sift, and added one cup at a time)
Dump onto generously floured surface and work with hands to bring together into a smooth ball.
Add more flour as necessary until dough is smooth and no longer sticks to your hands. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope. Line one rope parallel to another and cut 2 at a time into 1-inch pieces.
Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together
bring a large stockpot of generously salted water to a boil. (this is all the salt they get)
Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom.
As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water. This time I did this much faster, and they came out much more pillowy.
I dried them off, and then fried them in a non-stick with some olive oil in order to get more textural contrast
pesto:
2 bundles asparagus
1 leek
garlic to taste
juice of half of a lemon
parm
olive oil
1 small scoop pistachios
roast two bundles asparagus at 400 degrees, for maybe 20-25 minutes, until nice and crisp. I turned the oven off, but let them stay in there for even more dehydrating action.
while I was doing that, I sauteed some leeks with garlic, and lightly toasted the pistachios
I then vitamixed everything together. I think that if I had chopped it first and then mixed it later it wouldn't have come out as pasty. but it was delicious. although maybe it looked like vomit a little bit.
http://food52.com/recipes/9460-grandma-dilaura-s-italian-ricotta-gnocchi
fresh whole milk ricotta cheese (calabria won the serious eats food test, so I used that)
1 large egg
1 tablespoon olive oil
1/4 cup finely grated parmesan cheese
some ground nutmeg, a dash of ground cloves
2 cups flour, sifted, plus extra for rolling dough
Add egg to ricotta cheese and oil and mix thoroughly. Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste.
Add sifted flour a little at a time and continue to mix thoroughly until dough comes together. (i didn't sift, and added one cup at a time)
Dump onto generously floured surface and work with hands to bring together into a smooth ball.
Add more flour as necessary until dough is smooth and no longer sticks to your hands. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope. Line one rope parallel to another and cut 2 at a time into 1-inch pieces.
Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together
bring a large stockpot of generously salted water to a boil. (this is all the salt they get)
Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom.
As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water. This time I did this much faster, and they came out much more pillowy.
I dried them off, and then fried them in a non-stick with some olive oil in order to get more textural contrast
pesto:
2 bundles asparagus
1 leek
garlic to taste
juice of half of a lemon
parm
olive oil
1 small scoop pistachios
roast two bundles asparagus at 400 degrees, for maybe 20-25 minutes, until nice and crisp. I turned the oven off, but let them stay in there for even more dehydrating action.
while I was doing that, I sauteed some leeks with garlic, and lightly toasted the pistachios
I then vitamixed everything together. I think that if I had chopped it first and then mixed it later it wouldn't have come out as pasty. but it was delicious. although maybe it looked like vomit a little bit.
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