Ricotta Gnocchi Recipe
DOP Datterini, Basil, EVOO, Burrata, Reggiano
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Ingredients
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Gnocchi Ingredients
Method
Cooking Directions
- 1
Prepare the Gnocchi Dough
In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If too sticky, add a little more flour.
- 2
Shape the Gnocchi
Dust a clean surface with flour. Divide the dough into small portions and roll each portion into a log about 1 inch thick. Cut the logs into 1-inch pieces. Use a fork to create ridges on each piece.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 4
Prepare the Sauce
In a skillet, heat EVOO over medium heat. Add DOP Datterini tomatoes and cook for 5-7 minutes until softened. Add fresh basil and stir.
- 5
Combine and Serve
Add cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat. Serve warm, topped with burrata and grated Reggiano cheese.
