Gnocchi Romana Recipe
ricotta and flour gnocchi, fresh mozzarella, pomodoro sauce, parmigiano, herbs
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Ingredients
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Gnocchi
Pomodoro Sauce
Assembly
Method
Gnocchi Preparation
- 1
Prepare the Gnocchi Mixture
In a large mixing bowl, combine the ricotta cheese, eggs, salt, and nutmeg. Whisk until smooth.
- 2
Incorporate Flour
Gradually add the all-purpose flour and grated Parmesan cheese to the ricotta mixture. Mix until a soft dough forms. The dough should be slightly sticky but handleable.
- 3
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Pomodoro Sauce Preparation
- 4
- 5
Add Tomatoes and Season
Add the canned crushed tomatoes, salt, and black pepper. Stir well and let it simmer for about 15 minutes. Add fresh basil leaves at the end.
Gnocchi Cooking and Assembly
- 6
Shape the Gnocchi
On a floured surface, turn out the chilled dough. Roll it into a log about 1 inch in diameter and cut into 1-inch pieces.
- 7
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 8
Assemble the Dish
In a baking dish, spread a layer of the pomodoro sauce on the bottom. Layer half of the cooked gnocchi, then half of the diced mozzarella, and another layer of sauce. Repeat with remaining gnocchi and sauce.
- 9
Top and Bake
Sprinkle the dish with grated Parmesan cheese. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and bubbly.
- 10
Garnish and Serve
Remove from the oven and allow to cool slightly. Garnish with fresh basil leaves before serving.