Traditional recipes

Gnocchi with ham, rocket and parmesan

Gnocchi with ham, rocket and parmesan

Recipe Gnocchi with ham, rocket and parmesan of 25-01-2013 [Updated on 25-01-2013]

After tasting the gnocchi with ham, rocket and parmesan flakes in a restaurant of a friend of his, my sister's boyfriend promptly got the recipe that was sure to please me. In fact, I immediately went to work and prepared the gnocchi for the whole family with this sauce as simple as it is delicious, try them too and then you tell me :) Well girls, Friday has arrived and I have to give myself a move to fix them all the things that I have left pending this week, I greet you and I wish you a good weekend. Kisses to those who pass by

Method

How to make gnocchi with raw ham, rocket and parmesan

Clean the rocket and cut the raw ham into small pieces


Slice the onion and sauté it in a large pan with the oil, then add the tomatoes cut into 4 parts

Cook them for a few minutes, then add salt, pepper and deglaze with the white wine.
Now add the ham and the rocket

Turn off the heat, mix and cover with a lid

Cook the gnocchi in plenty of salted water and when they are ready, drain and pour them into the pan with the sauce.

Add the parmesan flakes, turn on the flame, and sauté the Gnocchi with raw ham and rocket in a pan for a couple of minutes

Serve the gnocchi on plates garnished with more parmesan flakes and freshly ground pepper


Gnocchi with ham, rocket and parmesan - Recipes

- 400g of potatoes for dumplings
- 300g of pulp of yellow pumpkin
- 5/6 Amaretti biscuits crumbled
- flour of durum wheat semolina to taste
- sweet raw ham
- Parmesan Cheese q.s.
- butter, salt, nutmeg

- To prepare the gnocchi, boil the potatoes in their skins in boiling salted water
- As soon as they are ready, let's pass them in the potato mill with all the peel (it will come off by itself, remaining whole in the potato mill and avoiding burning our fingers!)
- Wait for them to cool and in the meantime prepare the pumpkin
- Cut the pumpkin into pieces, place them in the baking tray covered with baking paper, then put them in the oven for 30 minutes at 180 & # 176. Leave them to cool and, with the help of a fork, break them up to make them a semi-homogeneous pulp
- As soon as everything is ready, place a little flour on the pastry board and start mixing it with the potatoes, gradually adding flour, salt and a pinch of nutmeg. When the dough has started to compact, add the pumpkin pulp a little at a time until our dough becomes pale yellow / orange.
- Start flattening the gnocchi by making long strips, cutting them with a knife and shaping them with a fork or a wooden gnocchi maker. Sprinkle with flour if the dough feels too sticky.
- For the sauce, melt some butter, about a double walnut, with some leftover pumpkin pulp, salt.
- In the meantime, toast the strips of sweet raw ham in a non-stick pan for a few moments over a high heat.
- Add the gnocchi drained in the butter and pumpkin mixture, finish with the addition of strips of raw ham, grated Parmesan cheese and a generous sprinkling of coarsely crumbled amaretti biscuits.
- Recommended wine: Ribolla Gialla!


Gnocchi with ham, rocket and parmesan - Recipes

And who said that in summer only fresh and light dishes should be prepared.
Every now and then a greedy first course a little more substantial is just fine, especially if seasoned with simplicity like these ricotta gnocchi with fresh tomato.
And even if now there is nothing more to do for the "costume test". I make portions a little smaller, but I don't give up on what in life gives me a crumb of happiness, even if it's just a plate of gnocchi.


INGREDIENTS: x 4 people
350 gr of fresh ricotta
120 gr of grated Parmesan cheese
80 grams of flour 00
3 yolks
50 gr of butter
salt
pepper
nutmeg

PREPARATION:
Collect the ricotta in a bowl and crumble it with a fork. Add the softened butter and mix well, then add the egg yolks to the mixture one at a time and continue to mix until you get a creamy mixture.
At this point, adding them by spoonfuls, add the Parmesan and flour to the cream.
Add a pinch of salt, a pinch of pepper and a veil of nutmeg.
Put a pot of moderately salted water on the fire and bring to a boil.
As soon as the boil is raised, lower the mixture in the center with the help of two teaspoons that you will first dip in water and then use to form small gnocchi.
Let them cook for 6-7 minutes with water to a slight boil, drain them as they come to the surface with a slotted spoon and collect them in a baking dish in which you have put a knob of butter.
Divide into plates and toss with a simple fresh tomato sauce and more grated Parmesan.

Recipe taken from the book "The one hundred best recipes of Gnocchi and Gnocchetti" by Emilia Valli.


Ingrediants

To prepare pasta with raw ham and rocket, start with cooking the rigatoni halves.
In a large saucepan with plenty of salted water, cook the pasta.
Meanwhile, prepare the ingredients for the dressing.
Remove the fatty parts from the raw ham and cut it into strips that are not too thin.
Wash the rocket leaves, dry it and chop it with your hands, wash and dry the cherry tomatoes and cut them into small pieces, then cut into thin flakes with the Parmesan cheese.

When the pasta is cooked, drain it, leaving very little water aside, pour the cream cheese into the same pan
(philadelphia or crescenza) mix and melt with a spoonful of the pasta cooking.
Add the pasta and mix it well with the cheese, pour it into a baking dish and add the raw ham, the cherry tomatoes, the chopped rocket, the parmesan flakes and a drizzle of extra virgin olive oil. mix well, serve and serve lukewarm.
Otherwise, let it cool and pour into airtight containers to be transported and enjoyed elsewhere.

Advice: choose a type of sweet raw ham such as San Daniele, which enhances without overpowering other ingredients. Pasta can be served either warm or cold.

If you liked my collection, share it on your profile and invite your friends to visit my blog

If you want to receive my recipes subscribe to Newsletter it's free, you will receive every new recipe published by email!

Follow me also on my facebook page Anna and her kitchen


Pizza base dough

Pour the water and yeast into the mixing bowl and mix to make it melt. Add the flour, a little at a time, the salt and the lard, continue to knead until it comes off the sides of the bowl.

Turn the dough over on the work surface and finish kneading, obtaining a smooth dough. Put back in the bowl, cover with cling film and let it rise until doubled, better in the oven off with the light on.

Once its volume has doubled, overturn the dough on the surface, remove 8 pieces of 180 gr or 6 of 250. Form smooth loaves and let them rise on the floured plate until doubled, inside the oven turned off with the light on.

Cooking in the pizza oven

Heat the oven to the maximum temperature. Season the tomato puree with salt, chilli, oregano and extra virgin olive oil.

Place one dough at a time on the work surface, spread it with your hands, from the center towards the outside, leaving the edge thicker, season with the tomato sauce, place the pizza in the oven and cook for 3 minutes.

Open the oven, take out the pizza and finish with the raw ham, the rocket, the parmesan flakes and a sprinkling of oregano.

Traditional oven cooking

Turn on the oven in static mode or pizza mode if your oven provides it, at 240 °. Season the tomato puree with salt, hot pepper to taste, oregano and oil.

Spread the dough with your hands, season with the tomato puree and bake in a preheated oven at maximum temperature for 10 minutes.

Remove the pizza from the oven, season with the raw ham, the rocket, the cheese flakes, finish with the oregano and serve.

To be always updated on new recipes follow me up Facebook


Lalla's kitchen

Ingrediants:

  • 600 g of dumplings
  • 250 g of gorgonzola
  • 2 bunches of rocket
  • 1 clove of garlic
  • parmesan

I used the homemade gnocchi but you can use the packaged ones or buy them from the baker.

We wash and dry the rocket well and sauté it for 5 minutes in a pan with some oil and the clove of garlic (which then we will remove). Add the zola cut into small pieces and let it melt over low heat until you get a cream, if necessary add a little cooking water. Drain the gnocchi in the pan and toss them for a few minutes. We turn off, add the Parmesan and immediately serve beautiful creamy and hot.


Gnocchi with ham, rocket and parmesan - Recipes

But how good are Roman-style gnocchi? The semolina that melts in your mouth, the crispy parmesan crust .. oh my goodness! Even if they are very simple to make, the process is a little long so, when I prepare them, I freeze them in single portions, so as to always have them available.
In this period I am under examination, so I don't have a lot of time to cook, also today I was at home alone, so I decided to do something quick and I immediately thought of my bag of gnocchi ready in the freezer. This morning I took it out of the freezer and by lunchtime it was ready. The little chef who is in me, however, peeped out and I could not help experimenting with something new, even though I didn't want to waste much time in the kitchen. absurd trivia, the gnocchi came out delicious!

Ingredients (for one person)
1 portion of gnocchi alla romana
50 gr of ricotta
1 slice of cooked ham
2 tablespoons of tomato sauce
2 heaping tablespoons of Parmesan cheese
extra virgin olive oil to taste
Salt to taste.

Ingredients for the gnocchi (4 servings)
750 ml of milk
190 gr of semolina
2 tablespoons of extra virgin olive oil
Salt to taste.
pepper as needed.
nutmeg to taste

Preparation
For the gnocchi: bring the milk to the boil with the salt, pepper and nutmeg. Remove from heat, pour in the semolina, stirring well with a whisk. As soon as everything has melted, add the oil, put it back on the heat and continue stirring, wait for it to be of the right consistency (it must be compact enough, but not too much). Place it on a piece of parchment paper and with the help of the paper form a sausage with a diameter of 6-7 cm. Allow to cool and then cut into slices.

Mix the ricotta, oil and salt in a bowl, add the ham cut into small pieces. Put the puree and a drizzle of oil in a cocottina, spread it well on the bottom then alternate the slices of gnocchi with the ricotta mixture. Finally, sprinkle with Parmesan.
For convenience I cooked them in the microwave, 7 minutes at 720 watts and then 8 minutes under the grill, otherwise they can be spent for about 20 minutes in the oven at 180 & # 176C.


Ricotta dumplings spiced with crescenza cheese and rocket

When I saw this recipe for spiced ricotta gnocchiin a newspaper it immediately inspired me, but I didn't think it was so good.
This condiment is very reminiscent of the flavors of Romagna, the sun and the sea: if you want to take a virtual dive into memories this is an excellent remedy.
Ricotta gnocchi are a basic preparation and a valid alternative to the classic potato gnocchi.
They are prepared in a few minutes by mixing fresh ricotta with flour, eggs and Parmesan.
The ricotta gnocchi are prepared without potatoes and are perfect with all condiments, from the classic tomato sauce to cheese.
This dressing with crescenza, raw ham, flatbread and rocket are sure to conquer you too at the first taste.

Ricotta dumplings spiced with crescenza cheese and rocket

Ingredients for the gnocchi:

  • 500 g fresh ricotta
  • 3 eggs
  • 350 g flour 0
  • a pinch of salt
  • 100 g grated parmesan

Ingredients for the dressing:

  • 1 flatbread
  • 100 g raw ham
  • 200 g stracchino or crescenza cheese
  • 1 bunch of rocket
  • grated parmesan to taste

First, start preparing the gnocchi.
In a bowl, sift the flour and arrange it in a heap on the work surface.
Add the well-drained ricotta, the eggs and the grated Parmesan.
Salt and work the ingredients well until the mixture is soft and homogeneous.
Form a ball, remove the pieces from the dough and create some loaves.
Roll each loaf with the help of a sprinkling of flour.
With a spatula or a knife, slice the gnocchi to a thickness of about two centimeters.
At this point you can leave them smooth or scratch them with a fork or on a special gnocchi line.
After preparing the dumplings with all the dough available, cut the raw ham into strips and place them in a baking tray lined with parchment paper.
Add the piadina chopped or cut into strips and toast in a preheated oven at 200 & deg for about 15 minutes.
When it is golden and crunchy, remove from the oven and put in a bowl then let it cool.
Add a handful of Parmesan and mix well.
Wash the rocket and chop it, in the meantime cook the gnocchi in plenty of salted water.
Melt the crescenza or stracchino in a pan, when they are cooked add the well-drained gnocchi.
Then add the rocket, the mixture of piadina and raw ham and mix carefully.
Serve hot.


Gnocchi with rocket and cheese

A really good recipe and moreover little expense and a lot of yield! A dish with a fairly delicate taste like the recipe for rocket and cheese gnocchi.

The sweet taste of the cheese and the slightly bitter taste of the rocket have created a creamy sauce capable of wrapping the gnocchi and clinging to their roughness.

Ingrediants
400 gr ready gluten-free gnocchi
150 gr cow's milk ricotta
50 gr butter
rocket salad
2 tablespoons grated parmesan cheese
1 tablespoon of olive oil
salt

Preparation
In a pan, melt the butter and cow's ricotta on a low heat, add a little salt and the previously chopped rocket. Mix all the ingredients well.
In a pot in salted water, cook the gnocchi and when they are ready, drain and pour them into the pan with the sauce and 2 tablespoons of cooking water. Add some grated Parmesan and cook well, being careful not to break them, serve hot.


Ingredients & Procedure

1/2 teaspoon of sugar

6 slices of raw ham

Mozzarella (according to taste)

Prepare the dough with the doses indicated for this recipe and following the steps you find here After two hours of rising, brush a round pan

Shape the dough with your hands and brush it again with a little oil

Put the pan in the oven off with the light on and leave it for about 2 hours (for a high and soft focaccia)

After this time, cook in a preheated oven at 200 degrees for a scarce quarter of an hour. A couple of minutes before the end of cooking, remove the focaccia from the oven and sprinkle the surface with parmesan flakes (I did this) or, if you prefer, mozzarella (thinly sliced)

Reinsert in the oven for 2 minutes, to melt the cheese, then take it out of the oven and proceed with the filling

Start with the slices of raw ham

Continue with the rocket (washed and dried) and with the parmesan flakes

Also add the cherry tomatoes, a drizzle of oil and a small pinch of salt

Yours is ready baked focaccia

Just a few minutes, then cut it into slices and serve the gluttonous Focaccia with raw ham, rocket and parmesan flakes !