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:

1 28-ounce can crushed San Marzano tomatoes

2 large eggs

1 1/4 cups all-purpose flour, plus more for dusting

5 fresh basil leaves, cut into chiffonade

2 cloves garlic, minced

Kosher salt

Kosher salt and freshly ground black pepper

1 1/2 tablespoons extra-virgin olive oil

1/2 cup diced onions

6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced

1/2 cup grated Parmesan

2 cups ricotta cheese

Equipment:

pot

mixing bowl

whisk

spatula

baking paper

frying pan

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:

Quickview
492k Calories
22g Protein
29g Total Fat
34g Carbs
11% Health Score
Limit These
Calories
492k
25%

Fat
29g
46%

  Saturated Fat
13g
82%

Carbohydrates
34g
11%

  Sugar
6g
8%

Cholesterol
128mg
43%

Sodium
977mg
42%

Get Enough Of These
Protein
22g
46%

Selenium
34µg
49%

Phosphorus
337mg
34%

Calcium
333mg
33%

Vitamin B2
0.49mg
29%

Vitamin B1
0.41mg
27%

Manganese
0.47mg
24%

Vitamin B3
4mg
22%

Folate
85µg
21%

Iron
3mg
21%

Vitamin B6
0.39mg
19%

Potassium
612mg
18%

Vitamin E
2mg
17%

Vitamin A
832IU
17%

Copper
0.33mg
17%

Vitamin C
13mg
16%

Zinc
2mg
15%

Fiber
3g
14%

Magnesium
52mg
13%

Vitamin B5
1mg
11%

Vitamin K
11µg
11%

Vitamin B12
0.67µg
11%

Vitamin D
0.65µg
4%

covered percent of daily need
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