1 cup all-purpose flour, plus more for the baking sheet
1 pound fresh ricotta cheese
1/4 cup finely grated Parmigiano-Reggiano, plus more for garnish
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
Freshly ground nutmeg
TOMATO-BUTTER SAUCE
1 tablespoon extra-virgin olive oil
1/4 yellow onion, thinly sliced (about ¼ cup)
2 garlic cloves, halved
1 small rosemary sprig
1 bay leaf
Red-pepper flakes
1 28-ounce can crushed tomatoes
¼ cup (½ stick) unsalted butter, cubed
Salt
Instructions
1. Make the gnocchetti- Sprinkle a large baking
sheet generously with flour and set aside. In a
medium bowl, mix the ricotta with the Parmigiano-
Reggiano, egg, butter and a pinch of nutmeg until
combined. Add the flour and mix until just
combined. (The dough should be slightly sticky and
wet.)
2. Working with about ¼ cup portion of the dough
on a lightly floured work surface, gently roll the
dough into a log about ¼ inch in diameter. Cut the
log crosswise into ½-inch pieces and place on the
prepared baking sheet. Repeat with the remaining
dough. Cover the gnocchetti loosely with plastic
wrap and refrigerate until ready to cook.
3. Make the sauce- In a medium saucepan set over
medium heat, warm the olive oil. Add the onions,
garlic, rosemary, bay leaf and red-pepper flakes
to taste. Cook, stirring occasionally, until the
onions are translucent and lightly brown, about 5
minutes.
4. Add the tomatoes and butter and bring the sauce
to a gentle simmer. Simmer, stirring frequently,
until the sauce thickens slightly, about 1 hour.
Season with salt. Pour the sauce through a mesh
strainer and discard the vegetables and herbs.
Transfer the sauce to a large skillet and keep
warm over low heat.
5. Bring a large pot of salted water to a boil.
Working in batches, cook the gnocchetti until they
float, about 2 minutes. Using a slotted spoon,
transfer the gnocchetti to the skillet with the
sauce. When all the gnocchetti are done, gently
warm them in the sauce.
6. Divide the gnocchetti among 4 or 6 plates.
Garnish with additional cheese and serve
immediately.
Originally Submitted
4/20/2012
0 Out of 5 from
0 reviews
You can add this Ricotta Gnocchetti with Tomato-Butter Sauce recipe to your own private DesktopCookbook.