Tuesday, May 25, 2010
Potato, Ricotta,and Cream Cheese Gnocchi with Garlic Thyme sauce
Keeping up with the theme of cooking new things my family and I have never tasted, here is my latest.
Gnocchi, the name is funny and maybe hard for some people to pronounce. I was curious the first time I read about them on Wikipedia. There are many recipes for making these yummy little things.
This version has potato, ricotta and cream cheese. I loved the garlic thyme sauce I made for the Ratatouille so much, I just had to use it for drizzling over the gnocchi.
Potato Ricotta Cream Cheese Gnocchi
2 Roset Potatoes
1/8 cup of Whipped Cream Cheese
1/2 cup Ricotta
1 egg beaten
Flour (can't remember how much I used but used enough to make a dough :) I'll come back an edit, but start with about a third of a cup, add more little by little if you want the gnocchi to be more pasta like.
Garlic Thyme sauce
1 garlic clove minced
1 tsp Thyme
Salt and Pepper to taste
Pierce the potatoes with a fork and wrap them with a paper towel and microwave until tender. Spoon out the potatos, make sure to get rid of the skins. Put the potatoes in a bowl and with a fork mash the potatoes and make sure there are no lumps, the mixture should'nt be runny, it should be a dry potato mixture. Set aside and let it cool.
Add the ricotta and with a spatula blend it in, then add the cream cheese, blend well. Then add the beaten egg, blend it in, yes is a bit messy.
Once all the ingredients are well combined you will then add the flour, sprinkle it in little by little. Until the mixture starts turning into a dough, knead until dough forms a ball.Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. With a fork run the fork accross it to form lines (this is done either for decorating purposes or for the gnocchi to the sauces better.)
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
To make the Garlic Thyme sauce, combine olive oil, minced garlic, thyme and salt and pepper to taste. Pour on top of gnocchi.
This was a hit with my family, and I'm proud of myself because I made pasta!
The flavor and texture and flavor of these Gnocchi remind me of Guanimos(Guaniomes), a Puetorican/Dominican dish I used to eat when I was a little girl. They are made almost the same way.