pages

Translate

Saturday, May 21, 2016

ricotta gnocchi

Ingredients

  • Servings: 5
  • gnocchi:
  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • 1/2 cup freshly grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed
  • sauce:
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 (15.5 ounce) can diced tomatoes
  • 1 dash crushed red pepper flakes (optional)
  • 6 basil leaves, finely shredded
  • salt and pepper to taste
  • 8 ounces fresh mozzarella cheese, cut into small chunks

Recipe

    Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr

  • stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. mix in 1 cup of flour. add additional flour if needed to form a soft dough.
  • divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. place in the refrigerator until ready to use.
  • heat olive oil in a saucepan over medium heat. stir in garlic, and cook until softened and fragrant, about 1 minute. pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. stir in shredded basil and season to taste with salt and pepper.
  • while sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • to assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. place gnocchi into a serving bowl, and spoon sauce overtop.

No comments:

Post a Comment