Tomato Sauce Ricotta Gnocchi
Tomato Sauce Ricotta Gnocchi
ingredients
- 1 ½ cups whole milk ricotta cheese
- 1 cup all-purpose flour
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves
- 1 cup tomato sauce
- ¼ cup grated Parmesan cheese (for garnish)
- Fresh basil leaves (for garnish)
- Salt and pepper to taste
steps
- 1.
In a large mixing bowl, combine ricotta cheese, flour, egg, grated Parmesan cheese, salt, black pepper, and nutmeg. Mix until well combined and a sticky dough forms.
- 2.
Dust a clean surface with flour and transfer the dough onto it. Knead gently until smooth. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1 inch thick. Cut the ropes into bite-sized pieces, forming the gnocchi. Set them aside.
- 3.
Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Pour tomato sauce into the skillet and simmer for a few minutes.
- 4.
In a separate pot, bring salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes.
- 5.
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the tomato sauce. Gently toss until well coated. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- 6.
Serve the ricotta gnocchi in bowls, garnished with grated Parmesan cheese, fresh basil leaves, and a sprinkle of salt and pepper.
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