From the Food-hall: Gnocchis Ricotta




From the Food-hall: Gnocchis Ricotta du Cafe de la Fontaine –Ricotta Gnocchis

The ricotta sold by Nicola Caldone of Simone e Nicola, 92 Rue de la Roquette 75011 Paris comes from Pouilles in Italy and is hand made from cows milk providing, he says, a fine delicate creamy cheese with a good taste of pure milk. Rarer types of ricotta are made with goats milk.
Preparation: 40 mins
Cooking time: 40 mins
Serves 6

Ingredients:

800g potatoes
50cl Provencal olive oil
2 eggs
150 g flour
100g ricotta
50 g gorgonzola
100 g button mushrooms
150 g broccoli
50 g comte cheese
2 sage leaves
4 tomatoes
1 onion
salt and pepper to taste

Home made Gnocchis (Credit flickr)

Home made Gnocchis (Credit flickr)

Gnocchis:
Make a fine puree using some of the water in which the potatoes have been cooked plus 30 cl of olive oil.Add salt, pepper and the flour, 50 g ricotta, 50 g of parmesan and the eggs. Mix well and leave to stand for an hour in the fridge. Lay this paste out on a double sheet of cooking paper. It should be a 5mm thick, 10 cm long and 4 cm wide.  Make a wide indent along the length of the pate roll and fill it with a mixture of 50g of parmesan, 50 g of ricotta and the gorgonzola. Fold the sides over the mixture and roll it all up in the cooking paper in the form of a long sausage,  from which slice the 1 cm long gnocchis. Poach them for three mins in boiling water and drain.

Sauce:
Cook the broccoli in salted boiling water and lightly fry the mushrooms. Peel the tomatoes and cook for three minutes together with the minced onion. Add bay leaves, salt and pepper to taste.

Presentation:
Lay the mushrooms and tomatoes next to the plated gnocchis and broccoli, sprinkle with some of the oil used to fry the mushrooms and add grated comte, a little olive oil and cover with parmesan.

Broccoli (Credit flckr)

Broccoli (Credit flckr)


Recipes
: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
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6 Responses to From the Food-hall: Gnocchis Ricotta

  1. Jett Rink November 11, 2013 at 5:19 pm

    Am very worried about seeing French recipes for Italian food on this site. When we first lived in Paris we learned rule six of eating in France — in a French restaurant never order a dish with an Italian name, They serve tagliatelle with veal chops, for the lord’s sake!

    • admin November 11, 2013 at 9:15 pm

      Oops. In mitigation the recipes do come from a well reputed French magazine which usually sticks to Rule 6 but has been known to deviate — possibly in the pursuit of European Unity. There is of course considerable Italian influence in French cooking and many thousands of Italian migrants in France have over time added a beneficial soupçon to the national cuisine. But point taken, we will strive to do better!

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