Cheese gnocchi in mushroom soup

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Cheese gnocchi in mushroom soup



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Ingredients for 4 people

For the gnocchi:

  • 3 cups (400 g) pecorino cheese PDO,
  • 1/3 cup (70 g) cottage cheese,
  • 1 teaspoon turmeric,
  • 1 egg,
  • 1/3 cup (30 grams) of bread crumbs,
  • 1/3 cup (30 g) flour,
  • 4 tablespoons extra virgin olive oil for drizzling

For the porcini cream:

  • 4 cups (500 g) mushrooms,
  • parsley to taste,
  • 1 clove garlic,
  • 3 tablespoons extra virgin olive oil,
  • 1 teaspoon (3 g) of salt,
  • 1 pinch of pepper,
  • 1 potato,
  • 2 cups (500 ml) of vegetable stock.


Instructions

Start by making the vegetable stock, even the day before. Clean the zucchini, potato and carrot and cut them in half. Peel the onion and cut the celery in half. In a saucepan, pour in the cold water; add the vegetables, bay leaf, peppercorns and garlic poached. Bring to a boil and add 2 teaspoons salt. Cover with the lid and cook for an hour and a half. Salt and  strain through a sieve. Now make the gnocchi. Finely grate the cheese. In a bowl pour in the cheese, cottage cheese and turmeric and stir with a wooden spoon to mix the  ingredients. Put the dough on a floured surface, add the egg, flour and bread crumbs and mix with your hands. If necessary, to get the texture you’re looking for, add more bread crumbs. Divide the dough into strands of about 2 cm thick and cut the gnocchi with a knife. Run over the gnocchi with fork tines or with another similar tool, gently crushing them.

Finally move on to making the porcini cream. Clean the mushrooms: scrape the mushrooms with a boxcutter and remove any dirt with a brush. Gently remove the cap from the  stem and cut both into thin slices lengthwise. Peel and dice the potatoes. In a frying pan, brown the garlic in oil; add the diced potato and mushrooms, and cook over high heat for  a few minutes. Season with salt and pepper, add the vegetable broth and cook for about 20 minutes over medium heat. Discard the garlic and blend the mixture in a food  processor; strain with the soup strainer to get a velvety smooth consistency. Set aside to stay warm. Cook the gnocchi in boiling salted water; drain and toss with the oil. Pour the  cream into a bowl and gently place the gnocchi in the middle. Season the dish with fresh parsley, and serve immediately.



Sara Bonaccorsi from blog Cucina con Sara
Read the original recipe on http://blog.giallozafferano.it/cucinaconsara


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Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry

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Chickpea gnocchi stuffed with Pecorino Toscano PDO and curry



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Ingredients

For the dumplings:

  • 1 3/8 cup (125 g) of chickpea flour,
  • 1 ¼ cup (125 g) unbleached flour,
  • 1 tablespoon curry,
  • 1/3 cup (30 g) grated Pecorino Toscano cheese PDO,
  • salt125 g di farina di ceci,

For the filling:

  • 1 ½ cup (150 g) Pecorino Toscano cheese PDO,
  • 1 tablespoon curry,
  • milk to taste

For the sauce:

  • ½ cup (50 g) Pecorino Toscano cheese PDO,
  • 1 teaspoon curry,
  • ½ cup (100 g milk)

To garnish:

  • A handful of chopped walnuts,
  • freshly ground black pepper


Instructions

Sift together the flours with a pinch of salt.
Boil 1 cup (2.5 dl or 250 ml) of water, just to boil turn off, add the flour mix and curry, stirring vigorously with a wooden spoon.
Let cool. Knead the dough with your hands until it’s firm and smooth.
Prepare the filling by mixing Pecorino cheese, curry powder with a few drops of milk with your hands. Shape into gnocchi with slightly damp hands. Put in a bit of stuffing and close them back up, rolling the ball between the palms of your hands, so that the filling does not spill out.
Arrange on a floured surface. Boil water in a pot, and when it starts to boil, add two teaspoons of salt. Cook the gnocchi until they begin to rise to the surface.
When they rise to the surface, wait a few more minutes before removing them. Prepare the sauce by melting the cheese with curry and milk. When the dumplings are ready, toss in  the pan with the cream and garnish with chopped walnuts and a generous helping of black pepper.



Valeria Gallorini from blog Una gatta in cucina
Read the original recipe on http://unagattaincucina.blogspot.it/


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Beet gnocchi stuffed with Pecorino Toscano PDO on pecorino cream cheese

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Beet gnocchi stuffed with Pecorino Toscano PDO on pecorino cream cheese



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Ingredients

For the gnocchi:

  • 2 lbs (1 kg) of potatoes,
  • 1 pre-cooked beetroot,
  • 1 egg,
  • 2 ½ cups (300 grams) wheat flour,
  • 1/3 cup (30 g) Pecorino Toscano PDO

For the filling and cream:

  • 1 cup (100 g) of Pecorino Toscano PDO,
  • 1/3 cup (80 grams) Philadelphia cream cheese,
  • 2/3 cup (150 ml) of milk


Instructions

Boil the potatoes for 40 minutes, peel them and mash them with a potato masher while they’re still warm.
Allow to cool.

Once they’re cool, add the flour, egg, pecorino cheese, a pinch of salt and start kneading the dough. and half a beet and keep kneading it until you get a nice piece of dough. (If
you have them, I suggest putting on gloves. Otherwise you’ll end up with red hands). Allow to sit for a bit, while you prepare the filling.

Grate 1/3 cup (100 grams) cheese and mix with the cream cheese.

Roll the dough out into long cylinders. Cut into chunks, take each piece of gnocchi in the palm of your hand, form a basin and add a bit of stuffing and close tightly to make a ball. Continue until you finish the dough. I stuffed some of the gnocchi (I calculated about 6 stuffed dumplings per person) and the others I left plain. If I had to redo them, I would prepare only stuffed one.

In the meantime, boil the water in a pot. Cook the gnocchi for a short time (only about a minute), and when they surface they are ready, drain and keep them warm.

Prepare the filling: warm up the milk and melt the leftover filling. You can also add the grated Pecorino if you’d like.

Put one or two tablespoons of cream in the pot, place the dumplings on top, pour a little cream and serve hot. You can sprinkle a bit of Pecorino Toscano on top if you want.



Alessandra Molla from blog Sweet cakes by lalla
Read the original recipe on http://sweetcakesbylalla.blogspot.it


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Cannoli made with kataifi pasta with Pecorino Toscano PDO and mussels



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Ingredients for 3/4 people

For the dough:

  • 3 cups (300 g) unbleached white flour,
  • rosemary salt (about 1 tablespoon),
  • as much water as is needed,
  • a half glass of extra virgin olive oil

For the mussels:

  • ¾ pound (300 g) mussel (weighed without shells),
  • 1 tablespoon turmeric,
  • 1 teaspoon ground ginger,
  • 1 pinch of pepper,
  • a sprig of thyme,
  • a few blades of chives,
  • 1 pinch of Helichrysum flowers,
  • 1 tablespoon sesame oil,
  • 3 tablespoons extra virgin olive oil,
  • salt (if necessary)

Foam for potato, cheese and mussels:

  • 3 medium potatoes,
  • 2 cups Pecorino Toscano PDO,
  • vegetable broth for it to emulsify (you can use as much water or milk as you want),
  • 2 tablespoons of extra virgin olive oil


Instructions

Cook the mussels with the spice mixture and sesame oil. If you’d like, you can add a clove of browned garlic. For the dough: Put the flour in a bowl, making the classic shape of a fountain with a hole in the center, adding salt and, gradually, the water at room temperature. Knead energetically until you get a smooth and firm ball. Cover with plastic wrap and let it sit for at least 45 minutes.

Meanwhile, wash and scrub the potatoes and then boil them in salted water. Once the dough has sat for the time allotted, begin to roll it out a little at a time. You can use a rolling pin or a pasta machine. After getting thin sheets, glaze three layers at a time with extra virgin olive oil. If you use the pasta machine, and you puff long enough, you can fold it three times, but if you make smaller sheets, make three layers, one above the other. Put it through the pasta machine or roll it out with a rolling pin and then slice them into thin noodles, similar to angel hair pasta.

Oil the knife very well for the cannoli and wrap a bunch of noodles so that they are quite compact, but without crushing them. Lightly oil the pasta and put it in oven at 180 degrees until the outer layer begins to brown. Once cooked, take them out of the oven and let them cool. Preparing the filling: skin the potatoes and cut the pecorino into cubes. In a mixer, chop up the pecorino first and then add the potatoes and at least 1 cup (100g) of mussels. Little by little, add the broth or water and a bit of oil until you get the consistency of mousse. Add salt if you need to.

Now the only thing left to do is fill the pastry bag with the mousse to fill the cannoli. Put 2 to 3 cannoli per person on plates, more or less depending on how big your cannoli are, a spoonful of mousse garnished with Pecorino Toscano PDO petals, and top it all off with a couple of mussels left in their shells to give the plates a nice finishing touch.

Serve piping hot.



Elena Arrigoni from blog Cominciamo da qua
Read the original recipe on http://www.cominciamodaqua.com


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Bottoncini (Semola Dumplings) with Pecorino Toscano PDO with Chianti-soaked pigeon ragu



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Ingredients for 4 people

For the pasta:

  • 1 pound (500 grams) durum wheat semolina,
  • about 300 ml water,
  • 1 pinch of salt.

For the filling:

  • 2 cups (250 g) of Pecorino Toscano DOP,
  • 2 or 3 tablespoons of lukewarm water.

For the sauce:

  • 2 pigeons,
  • 1/2 cup of white vinegar,
  • 1 cup Chianti (or still red wine),
  • 4 tablespoons chopped carrot,
  • onion,
  • celery,
  • 10 fresh rosemary sprigs,
  • 1 small clove garlic,
  • juniper berries,
  • 1 ½ tablespoons extra virgin olive oil,
  • 1/3 cup (100 ml) fresh cream,
  • salt and black pepper.


Instructions

In a bowl put the durum wheat flour and half of the water provided and begin to mix, then add the water a little at a time until the dough is smooth, firm and elastic, put in a bowl,
cover and let it sit for 30 minutes.

Now make the filling.
Grate the cheese, add 2 tablespoons of water and begin to knead it. Add more water to very little once more and mixing until a paste like sugar dough.
Now roll out the dough on a lightly-floured work surface, until it is about 1/16 inch (2 mm) thick and then cut some 8-cm wide strips with a knife.
Shape the pecorino dough into some balls a bit bigger than a chickpea and place it on the lower half of the pastry dough, keeping them 4 cm apart, and then fold the dough until  you’re able to cover the filling, and while you press on the dough to close it, make sure to expel all the air (otherwise they’ll fill with air when they cook).

Shape your dumplings with a 3-cm wide round cookie cutter and let them dry on a lightly-floured working surface or on a drying rack if you have it. While the dough is drying, make the meat sauce. Cut the pigeon in pieces. Put them in a pot with half a cup of white vinegar, cover, and cook on medium heat for 15 minutes, drain and let them cool, then remove the bones and remove the skin and chop up the pigeon meat with a knife.

Pour some oil in a pan, and as soon as it’s hot, add your finely-chopped rosemary and a garlic clove with a toothpick inserted in it, that way you can take it out sooner. Now add the pigeon meat and the juniper berries to the pan and let them brown and add some wine. Raise the heat to high for one minute, then continue to cook for 15 minutes. Remove the garlic and the juniper. Salt and pepper.
Add some cream and as soon as all of the ingredients have meld together, turn off the heat. Add two teaspoons of salt to a big pot of boiling water and then add your bottoncini.

Cook the pasta al dente, drain it, reserving two tablespoons of the cooking liquid in a glass, and then pour it into the pan with the meat sauce. Add two tablespoons of the cooking water. Cook the pasta with the meat sauce for two minutes just so the flavors of the meat sauce meld with the pasta.



Simona Lelli from blog Farine Fiori e Fili
Read the origina recipe on http://www.farinefioriefili.ifood.it


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