Ricotta Gnocchi with Tomato-Basil Sauce
Since this quantity of ingredients calls for 1 whole egg it makes sense to make this amount. Cook only what you need and freeze remaining gnocchi another meal.
by: Three Many Cooks
Serves: 6
Ingredients
Tomato-Basil Sauce
- 2 tablespoons olive oil
- 3 large garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons chopped fresh basil, plus extra small leaves for garnish
Ricotta Gnocchi
- 1 container (15 ounces) scant 2 cups whole milk ricotta
- ½ cup finely grated Parmesan cheese, plus extra for topping
- 1 to 1½ cups all-purpose flour, divided
- 1 large egg, beaten
- Salt
Instructions
- Heat oil and garlic in a Dutch oven until garlic starts to sizzle. Add tomatoes and enough water (or red wine if you’ve got it) to make a sauce that is neither gloppy nor thin—about ½ cup. Stir in basil; cover and keep warm.
- For the gnocchi, bring 3 quarts of generously salted water to boil in a large soup kettle. With a fork mix ricotta, Parmesan, 1 cup of the flour, the egg, and ½ teaspoon of salt in a medium bowl, adding extra flour as needed to form soft, but not sticky dough. Turn dough onto a heavily floured surface and lightly knead into a smooth ball. Divide dough into 8 balls.
- Working 1 dough ball at a time, roll each on a floured surface into approximate 12- to 14-inch lengths; cut lengths into approximate 1-inch pieces.
- Working in 2 batches, add gnocchi to boiling water; cook until gnocchi float and then swell. Remove with a slotted spoon; keep warm. Cook remaining gnocchi. Serve, sauce, sprinkle with Parmesan cheese, garnish with additional basil, if you like, and serve.
loved the lemon bars seen in today’s USAWeekend! very easy to make and super tasty!! am looking forward to making the gnocchi soon. Keep up the “tasty” articles!