LUv 2 BaKE's Note:
Here's some cheesy gnocchi with a light tomato basil sauce. Adapted from Italian Food Forever.
My Private Note
Units: US | Metric
- 8 ounces part-skim ricotta cheese (or full fat if desired)
- 1 -1 1/2 cup flour
- 1 large egg
- 1/2 cup lowfat parmesan cheese, Grated
- 1 teaspoon salt
- 1In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
- 2Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
- 3Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
- 4To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
- 5To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
- 6Tip - dry the ingredients as much as you can before using, let your ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using; this will aid in the ease of preperation of ginocchi.
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Nutritional Facts for Ricotta Gnocchi
Serving Size: 1 (284 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 418.9
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 7.5 g
- Cholesterol 83.3 mg
- Sodium 1030.2 mg
- Total Carbohydrate 47.2 g
- Dietary Fiber 8.8 g
- Sugars 6.1 g
- Protein 22.6 g
The following items or measurements are not included:
lowfat parmesan cheese