Ricotta Gnocchi

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces part-skim ricotta cheese (or full fat if desired)
• 1 -1 1/2 cup flour
• 1 large egg
• 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

Recipe

• 1 in a bowl, place the ricotta, grated cheese, egg, and salt; add 1 cup of the flour and mix.
• 2 add only as much more flour as you need to create a workable dough. be careful not to overwork.
• 3 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.
• 4 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.
• 5 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.
• 6 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.