Daring Cooks - Quark Mini-Gnocchi
Two-and-a-half years after the birth of The Daring Bakers, Ivonne from Cream Puffs in Venice and Lis from La mia cucina inaugurate The Daring Cooks with the first ever challenge: Zuni Ricotta Gnocchi.
Of course I wanna be part of it! But I had to overcome some obstacles...
It's very difficult to get Ricotta here so I used Quark. I know you can make your own Ricotta, but it's quite time consuming. I did it once with one liter milk and ended up with 2 tablespoon of Ricotta. Why? Ricotta means recooked, so you have to make first fresh cheese and then use the whey to make Ricotta.
Second problem, the test gnocchi didn't hold together. I wasn't amused so I just added the flour about 2 tablespoon to the dough and took my "Rösti grater" to make the gnocchi. That's why they look like Knöpfli, but I can reassure they just look like, their taste is different. Very fluffy, very light!
I served my Mini-Gnocchi with browned butter, fresh sage and grated parmesan. Yum!
Quark Mini-Gnocchi
serves 1 person
200 g fresh Quark
2 medium cold eggs, lightly beaten
1/2 tablespoon unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
1 tb Parmigiano-Reggiano, grated
a pinch of salt
all-purpose flour for forming the gnocchi
Drain Quark. Add the lightly beaten eggs to the mashed Quark.
Melt the tablespoon of butter and add it to the Quark..
Add the Parmigiano-Reggiano, the salt and the flour about 2 tablespoon.
Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
Bring a large pot of water to a boil, add 1 tb salt. With a spatula spread some of the dough through the backside of a coarse grater, letting the dough drop into the water
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Of course I wanna be part of it! But I had to overcome some obstacles...
It's very difficult to get Ricotta here so I used Quark. I know you can make your own Ricotta, but it's quite time consuming. I did it once with one liter milk and ended up with 2 tablespoon of Ricotta. Why? Ricotta means recooked, so you have to make first fresh cheese and then use the whey to make Ricotta.
Second problem, the test gnocchi didn't hold together. I wasn't amused so I just added the flour about 2 tablespoon to the dough and took my "Rösti grater" to make the gnocchi. That's why they look like Knöpfli, but I can reassure they just look like, their taste is different. Very fluffy, very light!
I served my Mini-Gnocchi with browned butter, fresh sage and grated parmesan. Yum!
Quark Mini-Gnocchi
serves 1 person
200 g fresh Quark
2 medium cold eggs, lightly beaten
1/2 tablespoon unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
1 tb Parmigiano-Reggiano, grated
a pinch of salt
all-purpose flour for forming the gnocchi
Drain Quark. Add the lightly beaten eggs to the mashed Quark.
Melt the tablespoon of butter and add it to the Quark..
Add the Parmigiano-Reggiano, the salt and the flour about 2 tablespoon.
Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
Bring a large pot of water to a boil, add 1 tb salt. With a spatula spread some of the dough through the backside of a coarse grater, letting the dough drop into the water
***
Don't forget to visit the Daring Kitchen headquarter to see what the other Daring Cooks made!
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Beautiful!