{"id":14358,"date":"2019-07-28T06:00:12","date_gmt":"2019-07-28T05:00:12","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/07\/28\/ricotta-parmesan-gnocchi-wirrettenwaszurettenist\/"},"modified":"2024-10-24T18:10:49","modified_gmt":"2024-10-24T10:10:49","slug":"ricotta-parmesan-gnocchi-wirrettenwaszurettenist","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/07\/28\/ricotta-parmesan-gnocchi-wirrettenwaszurettenist\/","title":{"rendered":"Ricotta-Parmesan Gnocchi #wirrettenwaszurettenist"},"content":{"rendered":"

Die Zeit rennt und ich muss mich sputen, dass ich es noch schaffe, bei der heutigen Rettung dabei zu sein. Es waere schade und gar peinlich, wenn ich als Halb-Italienerin bei der Spaetzle und Gnocchi Rettung nicht dabei waere! Also fuer mich ist klar, da muss ich mit Gnocchi aufwarten. Aber Kartoffelgnocchi<\/a>, Suesskartoffelgnocchi<\/a> und Spinatgnocchi<\/a> sind schon auf meinem Blog verewigt (klar, ist doch Gnocchi mein Lieblingsessen!). Aber es gibt noch viele Varianten! Eine Variante, bei der mein Sohn fast noch die Schuessel ausleckt, ist die Ricotta-Parmesan Gnocchi Variante. Da man sie nicht wie die urspruenglichen Gnochhi rollt, schneidet und einkerbt, geben sie bedeutend weniger Arbeit ab. Aber sie ist nicht ohne, denn wir haben zu zweit gearbeitet und das hat es sehr viel einfacher gemacht. Ihr werdet sehen, bei den Erklaerungen, was ich meine.<\/p>\n

Man kann heute Spaetzle, Gnocchi, Kloesse etc ueberall kaufen, aber eigentlich ist es keine Hexerei, die selber herzustellen. Es braucht ein bischen Zeit und ein bischen Liebe! Wir von der Rettungstruppe zeigen Euch wie man es macht und weiter unten findet Ihr alle Rezepte der Mitretter! Ihr seht, da kommt jedesmal eine Riesenauswahl dabei raus!<\/p>\n

Ich bedanke mich gerne wieder bei den Organisatorinnen dieser Rettung. Da sind Britta von Brittas Kochbuch<\/a>,\u00a0 ihr Mann Martin, der alles Technische so wunderbar bereitstellt und Tamara von Cakes, Cookies and more<\/a>.<\/p>\n

************<\/p>\n

Time is running and I have to hurry up not to miss our “Rettung” today! It would be a pity or even embarrassing, if I, as a half-Italian would miss this times theme “Spaetzli and Gnocchi”. For me it was clear, I had to make Gnocchi, but I already have several recipes on my blog.\u00a0My\u00a0Potato gnocchi<\/a>, Sweet Potato gnocchi<\/a>\u00a0and Spinach gnocchi<\/a> can be accessed through clicking onto the link.\u00a0 (It should be clear by now, Gnocchi are my favorite food!) But there are many more variations then the traditional ones. There is this Gnocchi variation, which my son loves so much; the Ricotta-Parmesan Gnocchi! As you don’t need to roll, cut and nick them, work is done quickly. But still, you need to be careful, just read on in the instructions and you will notice what I want to say.\u00a0<\/em><\/p>\n

Today you can buy Spaetzle and Gnocchi in the supermarket, but it is not a big thing to make your own. Of course you need some time and some love! We from #wirrettenwaszurettenist show you how to do it and further down in my post you can find the links to all the recipes of my colleagues. You can see, there are lots of recipes there!<\/em><\/p>\n

Again I would like to thank the organizers of the group.\u00a0These are\u00a0Britta from Brittas Kochbuch<\/a>,\u00a0 her husband Martin, who does all the technical stuff and Tamara from Cakes, Cookies and more<\/a>.\u00a0<\/em><\/p>\n

\"\"<\/p>\n

Fuer 4 Personen:
\n500 g Ricotta (in ein mit einem Tuch ausgelegtes Sieb legen und ca 1 Stunde abtropfen lassen)
\n2 Eigelb
\n1 Ei
\n80 g geriebener Parmesan
\n150 g Mehl
\n1\/4 TL Salz
\netwas Pfeffer
\nDen Abrieb 1\/2 Zitrone<\/p>\n

Alle Zutaten nur kurz zusammen kneten. Bitte nicht ueberkneten! Die Masse in einen Spritzbeutel ohne Tuelle fuellen. Wasser mit Salz zum Kochen bringen und nun kommt die harte Arbeit! Am Besten arbeitet man zu zweit, einer drueckt die Masse aus dem Spritzbeutel und der Andere schneidet die Gnochhi direkt ins kochende Wasser! Die Gnocchi sind gekocht, wenn sie oben auf schwimmen. Mit einem Schaumloeffel abschoepfen und mit beliebiger Sauce servieren.
\nIch habe dazu ein Lachsforellen Fillet auf der Haut gebraten und eine Saffran-Kokosnusssauce serviert.<\/p>\n

Sauce:
\n1\/2 rote Zwiebel, gehackt
\n20 g Butter
\n1 Briefchen Safran
\nSalz und Pfeffer
\nChiliflocken
\n200 ml Kokosmilch
\netwas Staerkemehl<\/p>\n

Die Butter mit der gehackten Zwiebel schmelzen und die Zwiebel weich kochen. Safran zugeben und die Kokosmilch dazu giessen, gut wuerzen. Alles gut durchwaermen, dann mit etwas Staerkemehl eindicken. Danach mit dem Mixstab die Sauce aufschaeumen.
\nSofort mit den Gnocchi und dem gebratenen Fisch servieren.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n500 g Ricotta (let drip for an hour in a towel inside a sieve)<\/em>
\n2 Egg-yolks<\/em>
\n1 Egg<\/em>
\n80 g grated Parmesan<\/em>
\n150 g Flour<\/em>
\n1\/4 tsp Salt<\/em>
\nsome Pepper<\/em>
\nZest of 1\/2 Lemon<\/em><\/p>\n

Mix all ingredients together and knead very shortly. Don’t over knead! Fill this into a piping bag without the spout. Bring a pot with salted water to a boil. Now the hard work begins! Best would be to work in a team of two. One holds the piping bag and pushes the gnocchi out and the second cuts them from the spout directly into the water. The gnocchi are cooked once they float on top. Take them out and put them into a bowl. Serve them with any sauce. I served them with a fillet of salmon trout cooked on the skin and a saffron sauce.\u00a0<\/em><\/p>\n

Sauce:<\/em>
\n1\/2 red Onion, chopped<\/em>
\n20 g Butter<\/em>
\n1 portion Saffron<\/em>
\nSalt and Pepper<\/em>
\nChili Flakes<\/em>
\n200 ml Coconut Milk<\/em>
\nsome Cornstarch<\/em><\/p>\n

Melt the butter with the chopped onion and fry until soft. Add saffron and coconut milk and season well. Let heat up, then add some cornstarch to lightly thicken. Then use the blender shaft to foam up the sauce.\u00a0<\/em>
\nServe immediately with the fish and Gnocchi.\u00a0<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n

Brittas Kochbuch – Basilikum-Gnocchi auf Tomatensauce<\/a>
\n“Cakes, Cookies and more” – K\u00e4se-Kn\u00f6pfli<\/a>
\nMadam Rote R\u00fcbe – Brotkrumen-Puffer \u00e0 la Migas al Alentejana mit Gurkensalat<\/a>
\nBrigittasKulinarium – Ricotta-Spinat-Gnocchi \/ Strangolapreti <\/a>
\nlieberlecker – Ricotta Gnocchi<\/a>
\nPane-Bistecca – Ricotta-Parmesan Gnocchi<\/a>
\nBackeBackeKuchen – K\u00fcrbis-Kamut-Gnocchi in Champignonsauce<\/a>
\nCorumBlog 2.0 – Rote-Bete-Gnocchi mit Zucchini-Pesto<\/a>
\nUnser Meating – Mamas Sp\u00e4tzle<\/a>
\nDas M\u00e4del vom Land – Melde-Gnocchi mit Vanille und Haselnussbutter<\/a>
\ngenial lecker – Rote Bete-Reibekuchen<\/a>
\nBonjour Alsace – Rezept<\/a><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Die Zeit rennt und ich muss mich sputen, dass ich es noch schaffe, bei der heutigen Rettung dabei zu sein. 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