Ricotta Gnocchi Al Pomodoro
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Ricotta Gnocchi Al Pomodoro
Created By Chef Dale MacKay
Ingredients
SAUCE | ||
1 | can 398 mL HUNT’S Heirloom Whole Tomatoes | |
¼ | cup olive oil | |
¼ | cup onion, finely diced | |
1 | tsp garlic, minced | |
⅛ | tsp chili flakes | |
⅛ | tsp salt | |
GNOCCHI | ||
1 | cup Parmesan Cheese, finely grated | |
1 | cup CO-OP GOLD All Purpose Flour | |
4 | large CO-OP GOLD Egg Yolks | |
1¼ | cup Ricotta | |
GARNISH | ||
2 | Tbsp fresh basil, torn | |
3 | Tbsp Parmesan Cheese, finely grated |
Directions
Serves 2-3
Prep Time: 10 minutes
Cook Time: 20 minutes
- Add tomatoes to a blender and pulse for a few seconds until just broken up. Place a wide-bottom sauce pot on medium heat and add olive oil and onion. Allow to cook for about 3 minutes, ensuring onions do not brown. Add garlic, chili flakes and salt and cook for another 2 minutes. Add blitzed tomatoes to the pot. Cook for about 15-20 minutes stirring occasionally. Cook out the extra liquid from the tomatoes to allow the sauce to thicken and is reduced by about half. Keep warm until gnocchi are ready.
- In a bowl or on a floured surface, mix all gnocchi ingredients by hand or with a spoon until the dough forms a nice ball. Avoid overworking the dough.
- Place dough on a lightly floured work surface and cut the dough into quarters. Roll each of the quarters into “ropes” about 3/4 inch in diameter, then cut into ½ inch pieces. Place on a floured baking tray once cut.
- Bring a large pot of salted water to a boil. Drop gnocchi in and cook for 4- 5 minutes until it floats and cook for 1 more minute. Remove with a slotted spoon and add to tomato sauce. Plate gnocchi and garnish with basil and parmesan. Enjoy!
- If enjoying gnocchi later, place on a tray with olive oil and let cool.
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