April 17, 2006

Yummy !

Ran is Cooking ...
"The future depends on what we do in the present." -Mahatma Gandhi

Beetroot and horseradish root = chrain חזרת לפסח
Ran's Baked Garlic שום אפוי של רן
New York style bialys Recipe + Here [whats cooking america]
More Recipe ideas from Henry Hawkins Courtesy of
BAKELS -left "Tips and Recipes" +gesundes Essen/living at home from Germany
Ricotta Gnocchi with Tomato and Basil Sauce ניוקי ת"פ וריקוטה
2 pounds Yukon gold poatoes (900 grams)
1 1/4 to 1 3/4 cups all purpose flour (300 ml)
1/4 cup ricotta cheese, drained well (60 ml)
1 egg yolk
Salt, to taste
2 tbsp olive oil (30 ml)
2 garlic cloves, minced
2 cups canned Italian tomatoes, pureed (500 ml)
Coarse salt and freshly cracked black pepper
2 tbsp shredded fresh basil (30 ml)

1.Boil potatoes until just tender when tested with a fork, about 17 to 20 minutes. Remove from water and cool slightly. While still warm, peel potatoes and mash with ricer or masher. Put into a medium bowl and add the ricotta, egg yolk, 1 ¼ cups of the flour and salt. Mix using a fork until it comes together, adding more flour if the dough is too wet.

2.Turn out onto lightly floured surface and knead gently but thoroughly to develop dough that is supple but not sticky, adding flour if necessary. Divide dough into quarters and roll each piece gently with hands into long strands about ½ an inch thick. Using a sharp knife, slice the strands at 1 inch intervals, to form little rectangles. Place on a well-floured baking sheet and freeze until ready to cook.

3.Bring a large pot of salted water to a boil.


1.Heat the olive oil in a large skillet. Add the garlic and sauté for 1 minute. Add the tomato sauce, season and let simmer until thickened. Stir in basil and add additional seasoning to taste.

2.Remove gnocchi from freezer and add to boiling water. Boil 2 to 3 minutes or until gnocchi begin to float to the top. Remove with a slotted spoon and toss with the tomato basil sauce.
Full recipe : here

The Gnocchi are very very good !Soft, very easy to make and you get lot of small Gnocchi out of this great recipe ! :-) Above : Mom's Knaidlach - I think they are the Best !


wheresmymind said...

Artichokes scare me...so sharp and pointy!!

chanit said...

Yes, It's true, but I like It's taste, I found my self, today on my way home, buying some fresh artichoke ..
I love the way you cook ;)
Thanks for visiting me .

wheresmymind said...

You are a pretty damn groovy cook yourself! Would you be up for a mutual 'link up'? :)

chanit said...

:-) ;)
Yes.. after reading your new site,for an hour or so, I have to say : both of you (you and your wife) cook wonderful. I'll come soon .. :-)

Scherneel said...

Gnocchies seam great!!

chanit said...

Thank you Scherneel ! ;)

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