Mia Cucina Pazzo Recipe




Gnocchi with Ricotta Cheese

INGREDIENTS

  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbls of extra virgin olive oil
  • 1 8 oz can of tomato paste
  • 1 28 oz can to diced tomatoes
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1/4 cup of fresh Italian flat leaf parsley, chopped
  • 1/2 salt
  • 1/2 fresh ground black pepper
  • 2 1lb packages of potato gnocchi
  • 1 and 1/2 pounds of ricotta cheese
  • 1 package of shredded mozzarella cheese

    PREPARATION

  • In a large skillet sauté the onions and garlic in the olive oil until tender.
  • Add the tomato paste and cook while stirring for around 5 minutes.
  • Stir in the tomatoes/
  • Add the oregano, basil, parsley, salt and pepper.
  • Cook for around 30 to 45 minutes.
  • In 4 quarts of rapidly boiling salted water, cook the gnocchi until they start floating to the top.
  • As they float to the top remove the gnocchi with a slotted spoon and place in a large bowl.
  • Stir in some of the tomato sauce.
  • Add the ricotta and then more sauce.
  • Place the gnocchi in a casserole dish and top with the mozzarella cheese.
  • Pre-heat the oven to 350 degrees.
  • Bake the gnocchi uncovered until the cheese is melted and browned on top.



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