Ricotta cheese Gnocchi
A smart dish made with pantry staples
Made with Pasta Sauce with basil
Fruity and fragrant. Rossoro tomato and Genoa DOP basil Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with Genovese Basil, a PDO ingredient grown in Genoa and known for its intense aroma and taste
25 min (COOK TIME: 15 min / PREP TIME: 10 min)
Easy
2 people
Ingredients
-
250
g
ricotta cheese
-
240
g
Mutti Pasta Sauce with Basil
-
1
clove
garlic
-
1
egg
-
50
g
flour
-
3
tablespoons
dried breadcrumbs
-
3
tablespoons
Parmesan cheese
-
t.t.
nutmeg
-
t.t.
salt
-
t.t.
pepper
-
30
g
extra virgin olive oil
Guarnish
-
1
tablespoon
Parmesan cheese
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Ricotta cheese Gnocchi: Method
- Prepare the gnocchi dough by placing the ricotta, egg, 3 tablespoons of breadcrumbs, 3 tablespoons of Parmesan, salt, pepper, and a sprinkle of nutmeg in 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 Pasta Sauce with 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 Pasta Sauce with Basil.
- Toss with a tablespoon of grated Parmesan and serve hot.
