Ricotta Gnocchi
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Ricotta Cheese1 cup
Grated Parmesan1.5 tbsps
Extra-Virgin Olive Oil2 large
Egg1 cup
Onion (diced)2 cloves
Garlic (minced)Directions:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil
3
Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl
4
Add the all-purpose flour in 3 parts, stirring with a rubber spatula
5
Bring the dough together in a ball and cut off one-quarter of it
6
Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter
7
Cut the dowel into 5/8-inch pieces
8
Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking
9
Repeat with the rest of the dough, quarter by quarter
10
Cook the gnocchi in the boiling water for 2 minutes
11
Serve tossed with a bit of the Pancetta Tomato Sauce
12
Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks
13
Heat a large saute pan over medium-high heat
14
Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes
15
Remove the pancetta from the pan and reserve, leaving the fat behind
16
Add the diced onions to the hot pan and season with salt and pepper
17
Cook until the onions have softened, about 5 minutes
18
Add the garlic and cook 1 minute more
19
Add the crushed tomatoes, cover and bring to a simmer
20
Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes
21
Season with additional salt and pepper, stir in the basil and serve