Ingredients:
8 ounces part-skim ricotta cheese ( or full fat if desired)
1 -1 1/2 cup flour
1 large eggs
1/2 cup lowfat parmesan cheese, Grated
1 teaspoon salt
2 cups canned tomatoes, Chopped
6 fresh basil leaves, Shredded
2 garlic cloves, Minced
1 tablespoon olive oil
salt & pepper
1 dash red pepper flakes
1/2 cup part-skim mozzarella cheese, Cut Into 1 Inch cubes
Directions:
In a bowl, place the ricotta, grated cheese, egg, and salt; Add 1 cup of the flour and mix.
Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant – Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix; Serve with additional sauce if desired.
Tip – dry the ingredients as much as you can before using, let your ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using; this will aid in the ease of preperation of ginocchi.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.