Smoked fresh tomato sauce, local sweet corn, zucchini & summer squash, local shiitake mushrooms & feta

In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour, one tablespoon at a time.

Make the Dough

On a floured surface, divide the dough into smaller portions. Roll each portion into a log about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.

Shape 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 and set aside.

Cook the Gnocchi

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped fresh tomatoes, smoked paprika, salt, and black pepper. Simmer for 15 minutes until the sauce thickens.

Cook the Sauce

In a skillet, heat a bit of olive oil over medium heat. Add diced zucchini, summer squash, sweet corn, and shiitake mushrooms. Sauté for about 5-7 minutes until tender.

Sauté the Vegetables

In a large serving bowl, combine the cooked gnocchi, smoked tomato sauce, and sautéed vegetables. Toss gently to combine. Top with crumbled feta cheese before serving.

ricotta gnocchi

Recipe information

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