Ricotta Gnochi With Tomato Sauce Recipes

EASY HOMEMADE RICOTTA GNOCCHI

Steps:

• Combine the gnocchi ingredients in a bowl except the flour.
• Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
• Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
• Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
• Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
• Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
• Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
• Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
• Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
• Do a taste test and add more salt if required. Serve immediately.
• Heat the olive oil over medium high heat.
• Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
• Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
• Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
• Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
• Garnish with freshly grated parmesan and parsley, if desired.

RICOTTA GNOCHI WITH TOMATO SAUCE

Steps:

• Dust 2 baking sheets with flour. Set aside.
• For the dough, in a large bowl, using your hands or a wooden spoon, combine ricotta, eggs, Parmesan, salt and pepper. Add flour 1 cup at a time to form a soft dough. Transfer the dough to a lightly floured work surface and knead gently for 2 minutes.
• Divide the dough into 6 pieces and roll each into a ball. Roll out each ball into 1/2-inch thick ropes. Cut each rope into 1-inch slices and gently place on prepared baking sheets. If not cooking right away, cover and place in refrigerator until ready to use.
• For the sauce, in a large saucepan, heat oil over medium heat. Add carrot and onion, stirring for 3-5 minutes or until tender. Stir in minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomato paste and crushed red pepper flakes, bringing to a boil over high heat. Reduce heat to low and simmer uncovered for 15-20 minutes. Remove from heat and use a hand held or countertop blender to process until smooth. Season with sugar, salt and pepper.
• To cook gnocchi, bring a large pot of lightly salted water to a boil over high heat. Drop pieces into boiling water and cook until gnocchi rise to the surface, about 2-3 minutes. Remove gnocchi using a slotted spoon and place in a serving bowl. Top with tomato sauce and serve.

RICOTTA GNOCCHI WITH SIMPLE TOMATO SAUCE

Steps:

• 1. To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
• 2. Using your hands, fold the flour gradually into the cheese mixture. You may need more or less flour, depending on how well the cheese was drained. Work the dough until it forms a loose ball. Turn out onto a lightly floured surface and knead once or twice. Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter. Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
• 3. Line a baking sheet with parchment paper and lightly dust it with flour. Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
• 4. You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball. Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
• 5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours. (Do not cover with a damp cloth or the gnocchi will soften.) After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week. Let them thaw before cooking.
• 6. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface. When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
• 7. To prepare the tomato sauce, heat the tomatoes over medium-high heat. Thin or loosen with a little pasta water. Stir in 1/2 cup of olive oil and the butter until the butter is incorporated. Toss the gnocchi with the tomato sauce. Stir in the parsley and season to taste with salt and pepper.
• 8. Divide the gnocchi among 4 serving plates and drizzle with olive oil.
• Note:

RICOTTA GNOCCHI IN TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally., Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape., In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces., Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE

Steps:

• Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
• To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn't be too wet. Turn the dough out onto a clean work surface that's dusted with flour. Gently knead the dough, adding flour until it's no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
• Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.

SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE

Steps:

• Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
• Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
• Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
• Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
• Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
• Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
• Toss in the basil just before serving.
• Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
• On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
• Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.

EASY GNOCCHI WITH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
• Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
• Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
• Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
• Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

SPINACH RICOTTA GNOCCHI WITH TOMATO SAUCE

Steps:

• Make sauce:
• in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
• Make gnocchi while sauce is cooking:
• In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in a small handfuls until as dry as possible and chop fine.
• In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi. Set broiler rack about 4 inches form heat and preheat broiler.
• In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
• Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
• Serve gnocchi with tomato sauce.