Ricotta Gnocchi Recipe

Inspired by Ever Andalo

Time30m

Serves4

pan-fried, brown butter, san marzano tomato sauce, garlic, herbs

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Ingredients

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1
Make the Gnocchi
In a large bowl, combine ricotta cheese, egg, salt, and pepper. Gradually add flour until the dough comes together. It should be soft but not sticky.
2
Shape the Gnocchi
Turn the dough out onto a floured surface and divide into sections. Roll each section into a long rope about 1-inch thick. Cut the rope into 1-inch pieces to form gnocchi. Optionally, use a fork to create ridges.
3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
4
Make the Sauce
In a skillet, heat butter over medium heat until it turns brown and nutty in aroma. Add minced garlic and cook for about 1 minute until fragrant. Stir in crushed San Marzano tomatoes and simmer for 10 minutes. Season with salt, pepper, and fresh herbs.
5
Combine and Serve
Add the cooked gnocchi to the skillet with the sauce, gently tossing to coat. Serve hot, garnished with more herbs if desired.