2 cups chicken, cooked and diced
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese, divided
1 cup grated Parmagiana cheese, divided
One 15-ounce container ricotta cheese
1/4 cup fresh basil, chiffonade
1 large clove garlic, minced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 cups half and half
1/4 teaspoon freshly ground nutmeg
One jar of 825 MAIN Marinara Sauce
12 manicotti, cooked and rinsed in cold water
- Preheat the oven to 375 degrees.
- In a medium size bowl combine the ricotta, 1/2 of the cup parmagiana cheese, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.
- In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmagiana cheese and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.
- Place the filling into a large zip lock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the 825 MAIN Marinara Sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through.
Easily the most delightful and famous of all Gnocchi dishes is the Potato Gnocchi served with an authentic southern Italian marinara sauce like our very own 825 MAIN Marinara Sauce. In Naples we like to serve our Gnocchi with chunks of fresh mozzarella cheese and lots of marinara sauce.
From Naples, Italy Gnocchi
Serves: 12 servings of gnocchi
3 pounds russet potatoes
2 cups all-purpose flour
1 egg extra large
1 pinch salt
1/2 cup olive oil
2 jars of 825 MAIN Marinara Sauce
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and
pass through vegetable mill or mash onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. To make decorative gnocchi flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup olive oil and store covered in refrigerator up to 48 hours until ready to serve. And serve with 825 MAIN Marinara Sauce.
From Florence, Italy – Gnudi –
Spinach Ricotta Gnocchi
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 egg yolks
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
Jar of 825 MAIN Marinara Sauce
Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in
nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top nd have cooked for about 4 minutes.
Arrange gnudi on a platter and lightly drizzle with 825 MAIN Marinara sauce.