One of the most versatile ingredients in the kitchen is definitely ricotta, with which it is possible to prepare an infinite number of recipes both sweet, such as Neapolitan pastiera, cassata, the Pouring Cake with ricotta and chocolate cream and Ricotta, coconut and cocoa balls, but also savory such as Neapolitan Rustics and various fillings for ravioli and cannelloni,
My proposal today sees it as the protagonist in an iconic main dish: ricotta gnocchi with tomato sauce.
This recipe will amaze you not only for its goodness, but also for its speed of execution. In fact, ricotta gnocchi are prepared in just a few minutes by mixing ricotta, egg, and flour with salt and grated cheese, and you just need to let them rest for the time it takes to finish cooking the tomato sauce that you will have started before kneading the gnocchi.
Now take a minute to read the recipe and then… let’s cook and eat!!!
See also
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz ricotta
- 1 egg
- 2 tbsp Parmesan cheese
- 1 ¼ cups all-purpose flour
- 1 ¼ cups tomato sauce
- 1 drizzle extra virgin olive oil
- 1 pinch salt
- A few leaves basil (fresh)
Tools
- 1 Bowl
- 1 Fork
- 1 Kneading board
- 1 Gnocchi board
- 1 Pot
- 1 Pan
- 1 Slotted spoon
- 1 Dough scraper
Steps
To prepare the ricotta gnocchi with sauce, I recommend starting with the tomato sauce so while it cooks, you can focus on preparing the ricotta gnocchi.
In a pan, place the tomato sauce and season it with a drizzle of oil, a pinch of salt, and fresh basil leaves. Let it cook for 20 minutes.
In the meantime, collect the ricotta in a bowl and break it up with a fork, then add the egg and incorporate it by mixing with a fork.
Then add a pinch of salt, the grated cheese, and the flour.
Mix first with a fork in the bowl and then knead by hand for a few minutes until you get a firm and homogeneous dough.
Use a dough scraper to separate pieces from the dough and work each one on a kneading board to obtain logs as thick as a finger.
Then cut each log to create small gnocchi to be rolled on a gnocchi board or on the tines of a fork.
Let the gnocchi rest just until the sauce is finished cooking, then cook them in plenty of salted water, and as they rise to the surface, remove them with a slotted spoon, drain them in a colander, and finally, toss them in the tomato sauce, stirring them well.
