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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Try this great new recipe from the book "Mia Cucina Pazzo"

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