Recipe Index: Todd English

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Ricotta Gnocchi

Ingredients:

Gnocchi

1 egg yolk
1 lb. ricotta cheese
lb. flour
2 tbsp. Parmesan cheese
Salt and pepper

Sauce:

1 tbsp. extra virgin olive oil
1 tbsp. chopped garlic
3 each roasted tomatoes
1/2 cup crushed canned tomato
1 cup chicken stock
1 tbsp. chopped basil
1 tsp. butter

Procedures

For the Gnocchi:

On a well-floured surface, mix the ricotta and egg together. Slowly add in the half cup of flour and the grated Parmesan. Season with salt and pepper. Knead the dough for 1-2 minutes or until all ingredients are combined and the dough is just slightly sticky. Add more flour if the dough is too sticky to work with. Separate the dough in to sections and roll each section of dough with your hands into snake like logs until the thickness is about 1-1/2 inches. Cross cut the logs so the gnocchi is about 1-1/2 2 inches by 1-1/2 2 inches. Place the Gnocchi on a well-floured surface and refrigerate for at least one hour.

For the sauce:

In a medium hot saut pan, saut the garlic in the olive oil until golden brown. Add in the tomato products, chicken stock, and the basil and cook for 2 minutes. Finish the sauce with the butter.

Cook the gnocchi in boiling water for 1-2 minutes or until they are heated through. Drain the gnocchi and add them to the sauce. Pour onto a plate or pasta dish and serve hot.