Ricotta Gnocchi

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ricotta Gnocchi at home. For $2.2 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This main course has 490 calories, 23g of protein, and 30g of fat per serving. This recipe serves 6. This recipe from Foodnetwork has 3942 fans. If you have pancetta, eggs, ricotta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. With a spoonacular score of 69%, this dish is solid. Try Ricotta Gnocchi, Ricotta Gnocchi, and Ricotta Gnocchi for similar recipes.

Servings: 6

Preparation duration: 35 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Bring a large pot of salted water to a boil. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter. Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks. Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind. Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

 

Step by step:

1. Watch how to make this recipe.

2. Bring a large pot of salted water to a boil.

3. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.

4. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

5. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter.

6. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.

7. Cook the gnocchi in the boiling water for 2 minutes.

8. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.

9. Heat a large saute pan over medium-high heat.

10. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes.

11. Remove the pancetta from the pan and reserve, leaving the fat behind.

12. Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes.

13. Add the garlic and cook 1 minute more.

14. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

Nutrition Information:

covered percent of daily need

 

Related Videos: