Stuffed Gnocchi

* Exported from MasterCook *

Stuffed Gnocchi

Recipe By : Miriam P. Posvolsky
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
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2 lb potatoes
1 to 1 1/2 lb flour -- or more
salt, pepper and nutmeg -- to taste

FILLINGS

Ricotta Cheese
1/2 cup ricotta cheese or farmer's cheese
8 basil leaves -- shredded
1/2 cup mozzarella cheese -- grated
1/4 cup walnuts -- chopped
salt and pepper -- to taste

Ham
1/2 cup ricotta cheese
1 cup ham -- ground or chopped
1 tablespoon parmesan cheese -- grated
1/2 teaspoon oregano
pepper -- freshly ground
1 teaspoon parsley -- chopped

Gnocchi:
Cook potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them.
Season with salt pepper and nutmeg.
Add flour to combine until you have a somewhat firm dough
. With floured hands, make walnut size balls .
Flatten each ball and place a little of the filling of your choice in the
center.Shape it back into a ball making sure the filling is covered by the
potato dough.
Cook in plenty of boiling water until they rise to the surface.
Drain. Serve with tomato sauce and parmesan.

Ricotta Filling.

Combine all the ingredients.

Ham Filling:
Combine all the ingredients.





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NOTES : Some people use egg in the dough, but then you may have to add more
flour.
The gnocchi dough recipe is based on Marcella Hazan's "Essentials of
Classic Italian Cooking"