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RICOTTA GNOCCHI WITH TOMATO SAUCE
Main dishes

RICOTTA GNOCCHI WITH TOMATO SAUCE

RICOTTA GNOCCHI WITH TOMATO SAUCE

There’s no big secret to making gnocchi … it’s all about practice, practice, practice! This is a dish I mastered later in life, at cooking school. Balancing the potato-to-flour ratio is an art. If you add too much flour, the gnocchi get gummy. Add too much and it doesn’t stick.
This version, created by my partner and friend Michele Forgione, calls for ricotta instead of potatoes, and it’s easier to master than the classic recipe. It’s a cult dish at our restaurant, Impasto, and one of the only ones that’s been on the menu since the very beginning.

Preparation 20 min
Cooking time 5 min
Portions 4-6

Ingredients

Preparation

  1. In a bowl, mix all the ingredients together (except the sauce) until a pie dough consistency is achieved. Let dough rest in refrigerator for 24 hours.
  2. Roll out dough into thin cylinders and cut into bite-size pieces using a knife. Place gnocchi onto a floured baking sheet.
  3. Cook in a pot with boiling, salted water for 2 to 3 minutes or until the gnocchi float to the surface.
  4. During this time, in a small saucepan, heat the sauce and add the grated nutmeg.
  5. In a serving bowl, mix together the heated sauce and cooked gnocchi.
  6. Serve with a drizzle of olive oil, sprinkle of basil and grating of Parmesan cheese.
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