Ricotta Gnocchi in Tomato Sauce |
|
 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
If you like trying out new dishes and enjoy Italian food, you should give this recipe a try. We think you'll agree that homemade pasta just tastes better. Ingredients:
1 tablespoon olive oil |
5 garlic cloves, minced |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained |
1 can (6 ounces) tomato paste |
1/2 cup water |
2 tablespoons sugar |
1/2 teaspoon salt |
gnocchi: |
1 carton (15 ounces) whole-milk ricotta cheese |
2 eggs, lightly beaten |
1 cup grated parmesan cheese |
2 teaspoons garlic powder |
1 teaspoon salt |
1/2 teaspoon pepper |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
1/2 pound fresh mozzarella cheese, cubed |
minced fresh basil, optional |
Directions:
1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally.
2. Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape.
3. In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces.
4. Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil. Yield: 4 servings.
|
|