I have already made a couple of times these ricotta gnocchi, I liked them very much! I got the recipe from the blog of Grace , whom I thank for letting me know, because I always eat those potatoes to Sorrento. What you see, I have prepared for lunch yesterday and I must say that they were much appreciated by my guests! The recipe comes from Grace.
Makes 4 servings.
For the gnocchi:
250 gr. Ricotta, 150 of flour (plus' a spoon to work the dough), 60 gr. Parmesan, half teaspoon of salt, a pinch of pepper, nutmeg.
For the sauce:
400 gr. tomato sauce, 1 / 2 onion, oil, salt, basil, ½ teaspoon sugar, 200 gr. mozzarella or smoked cheese.
Preparation:
Cut the onion into small pieces and then sautéed in a pan with 2 tablespoons oil, then add the sauce, sugar, salt and two or three basil leaves. Cook the sauce for 20 minutes, stirring occasionally. Meanwhile prepare the dumplings. In a bowl place the ricotta, flour, Parmesan cheese, nutmeg, salt and pepper. Mix all the ingredients and then carry the dough on a floured work table. Continue to knead and add a tablespoon of flour so the mixture becomes more 'sticky, but elastic. To form the sausages and cut the gnocchi, then mark them with a fork so checkered and then allow the sauce to adhere better. Place the gnocchi on a floured surface and place in refrigerator until cooked. Cut the mozzarella into small pieces and losing excess water (or use a good smoked cheese). Bring to boil salt water and dip the dumplings. Drain after two minutes from the time they are afloat, serve with the sauce, sprinkle with mozzarella cheese and mix well. Then put them into four bowls of clay (or ceramic). Strew other cheese and bake until a crust is formed. Serve hot and garnish with a basil leaf.
Makes 4 servings.
For the gnocchi:
250 gr. Ricotta, 150 of flour (plus' a spoon to work the dough), 60 gr. Parmesan, half teaspoon of salt, a pinch of pepper, nutmeg.
For the sauce:
400 gr. tomato sauce, 1 / 2 onion, oil, salt, basil, ½ teaspoon sugar, 200 gr. mozzarella or smoked cheese.
Preparation:
Cut the onion into small pieces and then sautéed in a pan with 2 tablespoons oil, then add the sauce, sugar, salt and two or three basil leaves. Cook the sauce for 20 minutes, stirring occasionally. Meanwhile prepare the dumplings. In a bowl place the ricotta, flour, Parmesan cheese, nutmeg, salt and pepper. Mix all the ingredients and then carry the dough on a floured work table. Continue to knead and add a tablespoon of flour so the mixture becomes more 'sticky, but elastic. To form the sausages and cut the gnocchi, then mark them with a fork so checkered and then allow the sauce to adhere better. Place the gnocchi on a floured surface and place in refrigerator until cooked. Cut the mozzarella into small pieces and losing excess water (or use a good smoked cheese). Bring to boil salt water and dip the dumplings. Drain after two minutes from the time they are afloat, serve with the sauce, sprinkle with mozzarella cheese and mix well. Then put them into four bowls of clay (or ceramic). Strew other cheese and bake until a crust is formed. Serve hot and garnish with a basil leaf.
