Posts Tagged ‘gnocchi’

Unrecipe of the Week: Gnocchi

December 28, 2015

We were so excited to receive the Gjelina cookbook for Christmas this year. It is filled with simple, delicious vegetable and grain-centric recipes from acclaimed chef, Travis Lett.


We tried the ricotta gnocchi tonight, and it was recieved with rave reviews. Like any dough recipe, this requires using your sense of what the dough should feel like, vs. a hard and fast recipe to follow to a tee. The result was light, pillowy gnocchi that we devoured with nothing more than a pool of pomodoro sauce and some Parmesan cheese. The best news: it didn’t take much more than 30 minutes to create. Go ahead and give it try…we’ll guide you through the process.

Ricotta Gnocchi adapted from Gjelina:
Spread about 1/2 cup of flour onto the counter in a circular shape. Top with 1 pound of strained ricotta cheese. ( we used part skim from the grocery store.) and then top that with another 1/2 cup of flour. Sprinkle it with a pinch each of salt and ground nutmeg.

Using your fingertips, lightly mix the flour and ricotta and gather it into a mound with a well in the center. Add 3/4 to one whole egg,which has been lightly beaten into the well, and combine it with a fork until it is roughly held together. Using a bench scraper, gently fold the dough repeatedly until it has come together into a ragged mass. Sprinkle it with small amounts of flour and delicately knead the dough, adding more flour as you go until it comes together into a ball. Delicate is the operative word here, and the more assertively the dough is handled, the more the gluten will develop and make your gnocchi tough, or gummy in texture. Handle the dough as little and as gently as possible to attain the results outlined above.

Wrap the dough in plastic and let it sit about 20 minutes.

Cover the surface with flour and gently shape the dough into a large disk about 1″ thick. Cut the disk into strips.  Take each strip and roll it into a log about 1/2″ in diameter. With a knife, cut each strip into 1″ segments, and press the tines of a fork into one side of each piece. Don’t flatten them with the fork, just create an impression. Place the pieces of gnocchi on a sheet pan and sprinkle lightly with flour until ready to use.

Boil a large pot of salted water. Place the gnocchi into the pot and cook for about 2 minutes until they float to the surface. Remove with a slotted spoon and toss them in the sauce of your choice. Keep sauces on the lighter side, so you don’t overpower the gnocchi. We recommend a simple pomodoro sauce, or even butter and sage or basil and Parmesan cheese. Serve while hot and enjoy!!

Photo: Glasshouse Images

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Unrecipe of the Week: Hurricane Sandy Edition

November 5, 2012

This post was written last Monday, just as we were about to lose power. Here it is; better late than never!

Con Ed called to say that they might shut off our power pre-emptively. Around here, no power = no water.  Of course I panicked. Of course I cooked.

The last of the roasted pumpkin was quickly kneaded into a rustic looking pumpkin gnocchi.

Vegetables were washed and the house got “quickie” cleaned to ensure that we didn’t need to live in squalor during the storm.

Dishes washed, wine consumed and kitchen cleaned.  Sandy is coming and we are ready!

Roasted Pumpkin Gnocchi


Mix together roasted pumpkin puree or a can of pumpkin puree, a little pumpkin pie spice, salt, pepper and flour. You will probably need between 2 ½ and 3 ½ cups of flour, depending on how much pumpkin puree you have.

Mix it together, adding a little flour at a time as you go until it forms a ball. You will be a sticky mess. Go with it!

Knead the dough on a floured countertop until it is not too sticky to work with.

Divide it into small sections (6 to 8) and roll them until each is about 1” thick. Cut the rolls into 1” chunks, roll them lightly in flour and place them on a cookie sheet until ready to cook. If you do this in advance, refrigerate them.

To cook, bring a large pot of water to boil. Cook the gnocchi until they float to the surface. This should only take a few minutes.

Serve with melted garlic butter, parsley or sage, a grind of fresh pepper, and shaved Parmesan cheese. Enjoy!

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