Ricotta Gnocchi
A smart dish made with pantry staples.
Made with Sugo Speciale Basil
Pasta sauce made with intensely flavoured Rossoro tomatoes and PDO Genovese Basil exclusively from the Liguria region, renowned for its sweet, fragrant and slightly spicy notes.
Mutti's range of gourmet pasta sauces combine specific tomato varieties with the finest quality ingredients, sourced from select regions of Italy known for their excellence, without added sugar.
25 min (COOK TIME: 15 min / PREP TIME: 10 min)
Easy
2 persone
Ingredients
-
250
g
ricotta cheese
-
240
g
Mutti Sugo Speciale Basil
-
1
clove
garlic
-
1
egg
-
50
g
flour
-
3
tablespoons
breadcrumbs
-
3
tablespoons
Parmesan cheese
-
t.t.
nutmeg
-
t.t.
salt
-
t.t.
pepper
-
30
g
extra virgin olive oil
Topping
-
1
tablespoon
Parmesan cheese
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Ricotta Gnocchi: Method
- Prepare the gnocchi dough by adding the ricotta, egg, 3 tablespoons of breadcrumbs, 3 tablespoons of Parmesan, salt, pepper, and a sprinkle of nutmeg to a bowl. Mix well. Adjust the consistency with a few tablespoons of flour.
- In a pan, heat a drizzle of olive oil and add a crushed garlic clove. As soon as the garlic starts to sizzle, add the Mutti Sugo Speciale Basil Season with salt, sprinkle with pepper, and cook for 5 minutes.
- Bring water to a boil, add salt and a tablespoon of extra virgin olive oil (this helps prevent the gnocchi from sticking together).
- Using two spoons, shape the gnocchi dough into quenelles and drop them directly into the water.
- Once they float to the surface, drain them and transfer them to the pan with the Mutti Sugo Speciale with Basil.
- Toss with a tablespoon of grated Parmesan and serve hot.
