Bushra Griffith
Gnocchi is a type of Italian dumpling, typically made from potato. They are often served with cheese, and there are many different types of cheese that can be used to make a delicious gnocchi dish. This paragraph will explore some of the best cheeses to use for gnocchi, as well as some popular recipes that incorporate cheese into gnocchi dishes.
| Characteristics | Values |
|---|---|
| Cheese for Gnocchi Sauce | Gorgonzola, Parmesan, Mozzarella, Mascarpone, Cheddar, Gruyère, Gouda, Brie, Emmental, Camembert, Taleggio, Stracchino, Scamorza |
| Cheese for Gnocchi Filling | Ricotta |
| Gnocchi Type | Potato, Sweet Potato, Cauliflower, Breadcrumbs, Cornmeal, Spinach, Breadcrumbs, Semolina |
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What You'll Learn
Ricotta cheese gnocchi
Gnocchi are small, fork-tined dumplings that are often made with potatoes. However, gnocchi can also be made with ricotta cheese, resulting in a lighter texture that is easier to make.
Ingredients
To make ricotta cheese gnocchi, you will need the following ingredients:
- Whole milk ricotta cheese
- Flour (all-purpose or "00" flour)
- Egg yolks
- Parmesan cheese
- Salt and pepper
Method
- Combine the ricotta, eggs, Parmesan, and salt and pepper in a large bowl.
- Add flour to the mixture and stir until a sticky dough forms. You may need to add more flour until the desired consistency is reached.
- Scoop a spoonful of dough and boil it to test if it holds its shape. If not, add more flour.
- Melt butter in a large skillet over medium heat. Add sage and fry until it turns a nutty brown color.
- Drop the ricotta mixture by rounded tablespoons into boiling water, working in batches.
- When the gnocchi rise to the surface, remove them with a slotted spoon and transfer them to the skillet.
- Toss the gnocchi in the skillet, adjust seasoning, and serve immediately.
Tips and Variations
- For a lighter texture, use high-fat ricotta cheese, which has a thicker and creamier texture.
- To make ridged gnocchi that hold more sauce, use a ridged gnocchi board or a dinner fork to create ridges on each nugget.
- You can also freeze the gnocchi, cooked or uncooked, and boil them as needed.
- For added flavor, some people like to add lemon juice or zest to the mixture, or sauté the gnocchi in butter with nutmeg, butternut squash, spinach, and onion.
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Parmesan cheese gnocchi
Gnocchi is a beloved Italian dumpling made with potato dough. It is soft, chewy, and can be enjoyed in a myriad of ways. A simple garlic butter recipe is a popular way to cook gnocchi, resulting in a nutty flavor.
Ingredients
- Gnocchi
- Butter
- Garlic
- Parmesan Cheese
- Salt
- Pepper
- Basil
Method
First, bring a large pot of salted water to a boil and add the gnocchi. Let the gnocchi boil until they all float at the top and then give it another minute. Drain the water and set the gnocchi aside.
Next, melt butter in a skillet over medium heat. Add minced garlic and saute until golden. You can also add some thyme and saute for a couple of seconds until fragrant.
Add the gnocchi to the skillet and cook on high for about 5 minutes. Continuously toss the gnocchi to get a crisp texture on all sides. Season with salt and pepper, sprinkle with parmesan cheese, and toss well to coat.
Finally, garnish with freshly chopped basil and serve warm.
Tips
- For the best results, use freshly grated parmesan cheese as it has a more potent flavor and melts better.
- If you want crispier gnocchi, you can skip boiling and add the gnocchi directly to the hot butter in the skillet.
- You can also add other ingredients like red pepper flakes, sun-dried tomatoes, basil, lemon zest, or rosemary for extra flavor.
Enjoy your Parmesan cheese gnocchi!
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Four-cheese gnocchi
Ingredients
- Potatoes (starchy varieties like Russet are best)
- Flour (all-purpose, rice, wholemeal, or spelt)
- Egg
- Salt
- Cheese (see below for options)
Cheese Options
For the four cheeses, you can use a combination of the following:
- Semi-hard cheese (e.g., Gouda, Emmental, Cheddar, Gruyere)
- Soft cheese (e.g., Brie, Camembert, Taleggio, Stracchino, Casera, Fontina)
- Blue cheese (Gorgonzola is a must for the classic "Quattro Formaggi" taste)
- Fresh mozzarella
- Ricotta
- Parmesan
- Burrata
Recipe
- Cook the potatoes in a large pot of cold water for 30-40 minutes, depending on their size.
- Drain the potatoes and peel them while they are still hot.
- Mash the potatoes on a floured surface and add the lightly beaten egg, along with a pinch of salt.
- Knead the dough with your hands until it is soft but firm.
- Roll the dough out into a cylindrical shape, about 3/4-inch (2 cm) thick, sprinkling with semolina flour as needed.
- Cut the dough into small pieces and boil them to cook the gnocchi.
- Prepare your chosen cheeses by melting them into a sauce.
- Once the gnocchi are ready, add them directly to the pot with the cheese sauce and serve immediately.
Tips
- Gnocchi can be stored in an airtight container in the fridge for up to 2-3 days.
- To reheat, add a few tablespoons of milk to the sauce to make it smooth and creamy again.
- For a crunchy element, add a handful of chopped walnuts to the dish.
- Serve with a medium-bodied Veneto red wine.
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Mac and cheese gnocchi
Ingredients:
- Gnocchi (fresh, shelf-stable or homemade)
- Butter
- Flour
- Milk
- Garlic (or garlic powder)
- Mustard (Dijon or powder)
- Parmesan
- Mozzarella
- Cheddar
Optional:
- Breadcrumbs or crackers
- Fresh basil
Method:
First, prepare the gnocchi according to the package directions. Drain and set aside. Preheat your oven to 350-375F. In an oven-safe skillet or saucepan, melt butter over medium heat. Add garlic and cook until fragrant (about 30 seconds). Whisk in flour until thickened, then slowly whisk in milk. Add seasonings, including mustard and garlic powder, and continue whisking until the sauce thickens. This should take about 3-7 minutes.
Remove the skillet from the heat and stir in the parmesan and cheddar until melted. Add the gnocchi and stir to coat. Sprinkle mozzarella on top. Bake, uncovered, for about 20 minutes, until cooked through and golden. For an extra crispy texture, broil for a few minutes, watching carefully so it doesn't burn.
Tips:
- This dish is quite rich, so it's recommended to serve it as a side.
- You can also add other cheeses like Gruyère or Fontina, or spices like paprika, for a unique twist.
- For a crispy texture, cook the gnocchi in a pan on high heat before adding the sauce, stirring frequently for about 5-6 minutes.
- You can also make your own gnocchi with ricotta, eggs, parmesan and flour for a lighter texture.
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Mozzarella gnocchi
Mozzarella is a popular cheese to use for gnocchi. It can be used in baked gnocchi recipes, or as a topping for pan-fried gnocchi.
Baked Mozzarella Gnocchi
This recipe involves making a creamy red sauce with a basic marinara sauce, cream, parmesan cheese, garlic, fresh basil, and fresh mozzarella cheese. The sauce and herbs are heated on the stove, then mixed with the gnocchi, and finally topped with mozzarella. The dish is then baked in the oven until the cheese is melted and browned.
Pan-fried Mozzarella Gnocchi
This recipe involves pan-frying store-bought gnocchi in olive oil until golden brown. The gnocchi is then mixed with a sauce made from browned butter, red-pepper flakes, garlic, and juicy tomatoes. The mixture is then dotted with mozzarella and broiled until the cheese is molten and the tomatoes are blistered.
Variations
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Frequently asked questions
The four-cheese gnocchi is a classic Italian dish and the cheese sauce can be made with whichever cheese you have left over in your fridge. However, the only non-negotiable cheese in a proper Italian Quattro Formaggi sauce is the Gorgonzola. Other cheeses that pair well with Gorgonzola include Gouda, Parmigiano, and Brie.
Ricotta gnocchi is just as authentic as its potato relative but is lighter in texture and much easier to make. To make the dough, combine ricotta, eggs, Parmesan, and flour in a large bowl. Scoop up a spoonful of dough and boil it to make sure it holds its shape. If it doesn't, stir in a bit more flour. Once the dough is ready, drop the ricotta mixture by the rounded tablespoon into a pot of boiling water. When the gnocchi rise to the surface, remove them with a slotted spoon and transfer them to a skillet.
Three-cheese gnocchi can be made with a variety of cheeses. Some cheese alternatives include Gruyère, mozzarella, mascarpone, and Parmesan.
