Ricotta Gnocchi with Tomato Sauce
Ricotta Gnocchi with Tomato Sauce
Ingredients
Ricotta Gnocci
- 250 g cows milk ricotta
- 2 egg yolks
- 125-135 g OO flour or all purpose flour
- 40 g parmesan finely grated
- a pinch of nutmeg
- a pinch of salt
- a pinch of black pepper
Tomato Sauce
- 500 g crushed tomatoes
- 300 g water
- 0.5 yellow onion
- 1 clove of garlic
- 8 leaves fresh basil
- 0.5 tsp sugar
- 1 small bay leaf
- 60 g shredded mozzarella
- salt to taste
- black pepper to taste
Instructions
- Drain the ricotta by either placing it in a sieve over a bowl for 30 min, or by squeezing the ricotta with a clean kitchen towel.
- Into a bowl, add the drained ricotta, egg yolk, flour, finely grated parmesan, nutmeg, salt and black pepper. Knead it into a dough. If the dough is toooo sticky, add a little bit more flour, but not too much. Shape into a ball, cover it with plastic wrap and let it sit in the refrigerator for 30 min.
- Meanwhile make the tomato sauce.
- Peel and cut yellow onion and garlic into chunks.
- Into a pot, add crushed tomatos, water, yellow onion, garlic, fresh basil, bay leaf and sugar. Let come to a simmer and let simmer on low for about 40 min.
- Divide the ricotta dough into 4 pieces. On a floured surface, roll them into ropes (about 2.5 cm in diameter). Then cut them into 1 cm pieces. Place the pieces on a floured surface and dust them with more flour if they are too sticky.
- Using a gnocchi board or the back of a fork, gently roll each ricotta ball along the lines to create the beautiful gnocchi shape.
- Remove the bay leaf from the tomato sauce and blend the sauce smooth using a stand mixer. If you want the sauce to be thinner, add some water.
- Add shredded mozzarella to the tomato sauce and let it melt into the sauce.
- Season the tomato sauce with salt and black pepper.
- Bring a pot of salted water to a boil and cook the ricotta gnocchis for about 5 min. They should float to the top.
- Transfer the gnocchis to the pasta sauce and toss.
- Serve and top with some extra parmesan cheese.
