Behind the Recipes
Ricotta Gnocchi with Crushed Tomatoes, Garlic and Basil by Chef Anthony Caturano
Makes 2 servings
INGREDIENTS:
For the gnocchi:
2 cups of drained ricotta
2 cups all purpose flour
1 tbsp. of salt
For the sauce:
1 quart of crushed tomatoes
3 basil leaves
1 garlic clove, minced
1/4 cup of extra virgin olive oil
Grated Parmigiano Reggiano or Pecorino cheese
PREPARATION:
To make the gnocchi:
1. Mix the ingredients together until it forms a dough, being careful not to over mix.
2. Cut the dough into 4 pieces and roll each piece into a log about 3/4" thick.
3. Cut each log into small pieces about 1/2" thick.
4. Roll each piece into a ball, then roll over with a fork, imprinting the tines on each gnocchi to make tiny ridges.
5. Boil in salted water for 5-7 minutes, or until they float to the surface.
To make the sauce:
1. In a large sauté pan, sauté the garlic in the olive oil, add the tomatoes, bring to a simmer and reduce slightly for about 10 minutes.
2. Add the gnocchi and basil, then toss until the gnocchi are coated. Simmer for a few more minutes. Arrange in a platter and top with grated cheese.
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