Here I am again replicating this dough for the gnocchi that I really like. This time I wanted to make them smaller and as a sauce, since I had a nice slice of pork cheek and some ripe cherry tomatoes, I thought of a sauce. What came out? Two nice plates of Ricotta Gnocchetti Amatriciana, even more delicious and tasty than the previously made Ricotta Gnocchi Butter and Sage.
Other recipes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 723.53 (Kcal)
- Carbohydrates 45.62 (g) of which sugars 5.66 (g)
- Proteins 23.21 (g)
- Fat 50.21 (g) of which saturated 20.62 (g)of which unsaturated 24.39 (g)
- Fibers 3.31 (g)
- Sodium 1,396.44 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2/3 cup all-purpose flour
- 4.5 oz ricotta
- 1 egg (small)
- 3/4 oz Parmigiano Reggiano DOP
- 1 pinch nutmeg (grated)
- 1/2 tsp fine salt
- 2 tbsp all-purpose flour (for dusting the work surface)
- 3.5 oz pork cheek
- 14 oz piccadilly tomatoes
- 1 tbsp dry white wine
- 1 chili pepper
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 1/3 oz Pecorino Romano
Tools
- Food Scale
- Cutting Board
- Pot
- Pan
- Gnocchi Board
- Skimmer
Steps
Place the ricotta in a bowl, add the flour with the nutmeg, the egg, the grated Parmigiano, the salt, and knead first with a spoon and then directly on the surface until you form a firm dough. Dust the work surface with flour. Divide the dough into 4 parts and from each piece pull out ropes about 3/8 inch in diameter. Cut into pieces of about 1/4 inch with a knife. Roll each gnocchetto on the gnocchi board or on the tines of a fork to help hold the sauce. As they are formed, place them on a floured surface.
Bring water to a boil in a pot and immerse the cherry tomatoes. After 5 minutes (when you see the skin split), scoop them with the skimmer and place them on a plate. Once warm, remove the skin and chop coarsely. Cut the pork cheek into strips and brown in a pan with a tablespoon of oil and the chili pepper. Once it becomes translucent, deglaze with the wine and collect the pork cheek in a bowl.
Pour the chopped tomatoes into the pan and cook for 10 minutes on low heat, then add the pork cheek. Meanwhile, bring the water where we blanched the tomatoes back to a boil and as soon as it boils, salt it and throw in the gnocchetti. As soon as they rise to the surface, scoop them with the skimmer and add them to the sauce. Mix everything, add the grated Pecorino, and serve.
