RICOTTA GNOCCHI Recipe
fennel, Roma tomato, basil, marinara sauce, Pecorino Romano
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Ingredients
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Gnocchi
Method
Preparation
Make the Gnocchi
In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add more flour as needed.
Shape the Gnocchi
On a floured surface, divide the dough into 4 pieces. Roll each piece into a long rope, about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Prepare the Marinara Sauce
In a large skillet, heat olive oil over medium heat. Sauté the chopped fennel for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
Finish the Sauce
Add diced Roma tomatoes to the skillet, season with salt and pepper, and simmer for about 10 minutes. Stir in fresh basil just before serving.
Combine and Serve
Add the cooked gnocchi to the sauce, tossing gently to coat. Serve hot, topped with grated Pecorino Romano cheese.
