Ricotta Gnocchi with Pomodoro Sauce
Makes 5 Servings
Pomodoro Sauce
Ingredients:
1 28 oz can crushed tomatoes
2 10.5 oz containers cherry tomatoes
2 tbsp olive oil
3 tbsp salt
1 tbsp pepper
1 tbsp lemon juice
3 tbsp minced garlic
3 bay leaves
Basil Leaves
Instructions
In a sauce pan combine olive oil, crushed tomatoes and fresh whole cherry tomatoes over medium heat. Add salt, pepper, bay leaves, garlic and lemon juice to the sauce. Simmer 45-55 mins over medium heat stirring occasionally until fresh tomatoes have become so tender that they will easily mash. At this point, mash the tomatoes and taste sauce to see if additional salt or garlic is needed. Remove the bay leaves. dd sauce to pasta or gnocchi and garnish with torn basil and parmesan
Ricotta Gnocchi
Ingredients
- 16 oz Ricotta Cheese (only use 8oz after strained)
- 2 Eggs
- 1/2 Cup grated parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 Cup flour, or as needed
Instructions
Place ricotta in a strainer, or on cheesecloth, over a bowl. Press out any liquid and place in fridge for 30 minutes. Then measure out 8oz. to use for the gnocchi.
Bring a large pot of lightly salted water to a boil. In a large bowl stir together all ingredients except the flour. Stir until evenly combined. Mix in 1 cup of flour. Dough should be a bit tacky. Add additional flour if dough is clinging to your hands.
Divide dough into 3 or 4 balls. Roll each ball into a 1/2 inch thick rope on a floured surface. Cut each dough rope into 1 inch pieces and place on a lightly floured dish towel or platter. Refrigerate until ready to cook. Drop gnocchi’s in boiling water and remove with a slotted spoon when they float to the surface and are cooked (after 1-2 minutes)
Nutritional Info
Calories: 403 Fat: 18.2 g Carbohydrates: 38.6 g Protein: 21.4 g
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