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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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