Gnocchi Di Gnudi ..::.. Episode 16

Jim and Marilyn Bero show you how to make a delicious ricotta and spinach gnocchi. Then, another great use for ricotta… Lemon Ricotta Pancakes! Also, when is the last time you’ve been to a Fringe Festival? All this and more for our first episode of October.


In a bowl mix:
1/12 cups of spinach, cooked, squeezed dry and chopped fine
1 1/2 cups of ricotta
1 cup grated pecorino cheese
Make a crater in the center of the mixture
Add 4 egg yolks, mix
Add 1/2 teaspoon nutmeg, 1 teaspoon of salt , mix and add 2 cups flour and mix
Heat a large flat pan, add water and salt, simmer
using 2 tablespoons shape mixture into egg
shaped dumplings and drop into simmering water,
poach 3 to 4 minutes, they will rise to the
surface, remove from water and serve with favorite sauce,
such as butter and sage leaves or marinara


Heat: 5 tablespoons of butter 1 cup of milk till butter is melted: set aside
in a bowl 11/4 cup of sifted flour,
11/2 teaspoon baking powder
1/2 teaspoon salt
Mix; in a separate bowl:
3 egg yolks
1 tablespoon sugar
1 tablespoon lemon zest
1/2 teaspoon vanilla
Add: Milk and butter mixture, add flour mixture
Whisk 3 egg whites to soft peaks ,
Add: 1 tablespoons sugar and 1/2 teaspoon of salt
Fold into flour, milk egg yolk mixture, fold on 1 cup of ricotta
Cook on a griddle 1/4 cup per pancake 4 minutes flip at 2 minutes


30 cloves of garlic, leave skins on
Place in a frying pan in a single layer, cover with olive oil and canola oil, half and half
Low heat, poach covered for 45 minutes ( till garlic is easily pierced with a knife)
Drain and save the oil
When cool remove skins, the skins should almost fall off.
Puree in a blender or emulsifier, the oil and garlic, refrigerate
Use for salad dressing, cooking, as a spread on Italian bread


Cut plum tomatoes in half length wise
Rub baking sheet with olive oil
Place tomatoes on sheet with cut side up

Sprinkle with salt and pepper, garlic powder, dried oregano
Drizzle olive oil over the tomatoes
Roast at 200 degrees for 2 hours