Ricotta gnocchi with tomato sauce
Just wondering if Pandora is around and would like to comment on this
"Italian" recipe attributed to Pamela Clark in AWW _Simply Summer_
p33. (Others' comments welcome too. :-) This version stolen from:
<http://aww.ninemsn.com.au/article.aspx?id=307610>
[ I assume AWW = Australian Women's Weekly and "Simply Summer"
uniquely identifies an issue dated about October 2007. ]
As it says:
Cuisine type: Italian
Serving size: Serves 4
INGREDIENTS
2 tablespoons olive oil
1 small red onion (100g), chopped finely
1 clove garlic, crushed
810g can diced tomatoes
2 teaspoons caster sugar
½ cup (125ml) dry red wine
1 cup (240g) ricotta cheese
3 cups (240g) finely grated pecorino cheese
1 egg
pinch nutmeg
¾ cup (110g) plain flour
METHOD
Heat oil in large frying pan; cook onion and garlic, stirring
until onion softens. Add undrained tomatoes, sugar and wine;
bring to a boil. Reduce heat; simmer, uncovered, about 30 min
or until sauce thickens slightly.
Meanwhile, stir ricotta, two-thirds of the pecorino, egg, nutmeg
and flour in large bowl until mixture forms a soft dough.
Divide mixture into four portions; roll each portion into a
30cm-long sausage shape. Cut each sausage into 3cm gnocchi pieces;
roll pieces into balls. Flatten each ball slightly with the palm
of your hand.
Cook gnocchi, uncovered, in two batches, in large saucepan of
gently boiling water, about 3 minutes or until gnocchi float
to the surface. Remove gnocchi from pan; drain on absorbent paper.
Divide gnocchi among serving plates; top with tomato sauce,
sprinkle with remaining pecorino.
Cheers, Phred.
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