Stuffed gnocchi

Yield: 6 Servings

Measure Ingredient
2 pounds Potatoes
1 \N 1/2 lb flour; or more (up to 1)
\N \N Salt; pepper and nutmeg, to taste
½ cup Ricotta cheese or farmer's cheese
8 \N Basil leaves; shredded
½ cup Mozzarella cheese; grated
¼ cup Walnuts; chopped
\N \N Salt and pepper; to taste
½ cup Ricotta cheese
1 cup Ham; ground or chopped
1 tablespoon Parmesan cheese; grated
½ teaspoon Oregano
\N \N Pepper; freshly ground
1 teaspoon Parsley; chopped




Gnocchi: Cook potatoes in their skins. Peel them as soon as they are cool enough to handle and mash them. Season with salt pepper and nutmeg. Add flour to combine until you have a somewhat firm dough . With floured hands, make walnut size balls . Flatten each ball and place a little of the filling of your choice in the center.Shape it back into a ball making sure the filling is covered by the potato dough. Cook in plenty of boiling water until they rise to the surface. Drain. Serve with tomato sauce and parmesan.

Ricotta Filling.

Combine all the ingredients.

Ham Filling: Combine all the ingredients.

NOTES : Some people use egg in the dough, but then you may have to add more flour. The gnocchi dough recipe is based on Marcella Hazan's "Essentials of Classic Italian Cooking"

Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 2, 1997

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