Mozzarella, Tomato and Basil Ricotta Gnocchi
Gnocchi is truly a comfort food. The best thing is that it feels really special but is really fast and easy to make. You can flavor it a million different ways, but when I crave it, the classic mozzarella, tomato and basil takes the cake.
Mozzarella, Tomato and Basil Ricotta Gnocchi
2 large eggs
15 oz ricotta, just under 2 cups
1 cup grated parmesan cheese
¼ teaspoon nutmeg
¼ teaspoon pepper
¼ teaspoon salt
1 1/3 cup flour
8 oz can of tomato sauce
½ lb mini mozzarella balls, quartered
1 bunch basil leaves, chiffonade
4 tablespoons Parmigiano-Reggiano, freshly grated
salt and pepper
Heat a large pot of lightly salted water, to boil on high heat.
In a metal bowl, beat the eggs. Add in the ricotta, cheese and spices. Mix thoroughly with a fork, make sure to break up all of the cheese clumps. Add in the flour and stir to combine. Generously flour your work surface then finish mixing the dough with your hands, it will be pretty wet. Cut the dough in half and roll it in the flour, to coat the outside. Then roll it out into a long snake, till it is about 1 inch in diameter. Using a small paring knife, cut into 1 inch pieces.
Once the water comes to a boil, drop the first batch of gnocchi into the boiling water, making sure not to over crowd the pan. Let it boil for about 5 minutes till done. It will all rise to the top and the water will start to boil higher. While the first batch is cooking, roll out the other batch and cut it. Remove one piece of gnocchi and run it under cold water and taste it to make sure it is cooked through. Using a slotted spoon, drain the first batch to a colander, rinse quickly in cold water to keep it from sticking. Add more water to the pot and return it to a boil. Once boiling, add in the second batch of gnocchi and cook it till done. Drain the cooked gnocchi.
Heat the can of sauce on medium high heat. Taste it and add salt and pepper if needed. Add the mozzarella, basil, grated cheese and gnocchi into the sauce. Toss everything together and serve immediately.
Mozzarella, Tomato and Basil Ricotta Gnocchi
2 large eggs
15 oz ricotta, just under 2 cups
1 cup grated parmesan cheese
¼ teaspoon nutmeg
¼ teaspoon pepper
¼ teaspoon salt
1 1/3 cup flour
8 oz can of tomato sauce
½ lb mini mozzarella balls, quartered
1 bunch basil leaves, chiffonade
4 tablespoons Parmigiano-Reggiano, freshly grated
salt and pepper
Heat a large pot of lightly salted water, to boil on high heat.
In a metal bowl, beat the eggs. Add in the ricotta, cheese and spices. Mix thoroughly with a fork, make sure to break up all of the cheese clumps. Add in the flour and stir to combine. Generously flour your work surface then finish mixing the dough with your hands, it will be pretty wet. Cut the dough in half and roll it in the flour, to coat the outside. Then roll it out into a long snake, till it is about 1 inch in diameter. Using a small paring knife, cut into 1 inch pieces.
Once the water comes to a boil, drop the first batch of gnocchi into the boiling water, making sure not to over crowd the pan. Let it boil for about 5 minutes till done. It will all rise to the top and the water will start to boil higher. While the first batch is cooking, roll out the other batch and cut it. Remove one piece of gnocchi and run it under cold water and taste it to make sure it is cooked through. Using a slotted spoon, drain the first batch to a colander, rinse quickly in cold water to keep it from sticking. Add more water to the pot and return it to a boil. Once boiling, add in the second batch of gnocchi and cook it till done. Drain the cooked gnocchi.
Heat the can of sauce on medium high heat. Taste it and add salt and pepper if needed. Add the mozzarella, basil, grated cheese and gnocchi into the sauce. Toss everything together and serve immediately.
Labels: basil, gnocchi, Italian, mozzarella, ricotta, tomato
posted by Christina G at
8:53 PM
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