How to Make Ricotta Gnocchi
- Boil salted water in a large pot.
- Combine the ricotta cheese, parmesan cheese, olive oil, eggs and a teaspoon salt. Whisk them in a large mixing bowl. Gradually add the all-purpose flour and keep stirring with a spatula.
- Roll the dough together in a ball. Cut off one quarter of it. Dust the work-surface with all-purpose flour. Roll the cut-off dough into a dowel shape. Cut the dowel into 5/8 inch pieces.
- Dust some parchment paper with the semolina flour. Place the gnocchi on it. Now repeat the process with the rest of the dough (quarter by quarter).
- Boil the water in a pot. Cook the gnocchi for 2 minutes.
- To make the Pancetta tomato sauce, heat a large pan over medium heat. Add the pancetta. Cook until the pancetta is crisp for about 5 to 6 minutes.
- Remove the pancetta from the pan. And add the diced onions. Cook until the onions are golden. Season with salt and pepper.
- Add the garlic and cook it for a minute or two.
- Add the crushed tomatoes. Cover it with a lid and bring it to simmer.
- Cook for 20 minutes. Remove the lid. Add the reserved pancetta and cook for 10 minutes more.
- Now pour the pancetta tomato sauce over ricotta gnocchi. Garnish it with basil leaves.
- Serve and enjoy!
- Gnocchi is an Italian word for “dumpling”.
Gnocchi with the tomato sauce is known as strangolapreti which means “priest stranglers”. It got this name because a local priest ate and liked them so much that he choked on them.