Gnocchi, Ricotta with Vodka Sauce
We got this recipe from Jyll at Gather on Broadway in Green Bay, WI. We like this ricotta gnocchi better than the traditional potato gnocchi
Servings: 6
Ingredients
Vodka Sauce
- 28 oz can San Marzano whole tomatoes
- 2 TBL Olive Oil
- 1/2 medium onion diced
- 3 clove garlic minced
- salt and pepper
- 1/2 cup vodka
- Pinch red pepper flakes
- 2/3 cup heavy cream
- Fresh basil
Gnocchi
- 1 1/2 cup ricotta cheese whole milk, 15 oz container
- 3 medium egg yolk
- 1 cup flour
- 3/4 cup parmesan cheese grated
- 1 tsp salt
- 1/4 tsp pepper
Instructions
Gnocchi
- Place 4 paper towels on a large plate and spread ricotta on the paper towels in an even layer. Place more paper towels on top and press gently to absorb excess liquid. Transfer ricotta to a large mixing bowl. Add egg yolks to ricotta and stir to combine (don't over mix). Add flour, parmesan, salt and pepper and mix gently. Dough might be a little sticky but should hold together. If it feels too wet, add a few tablespoons of flour.
- Shape dough into a round disc and transfer to a flour dusted cutting board. Sprinkle dough with a little more flour and cut the dough into 8 even pie wedges. Gently roll the wedge into a log about 3/4 inch wide. Cut into individual bite size squares. Lightly dust with flour and repeat with all dough.
- Bring a stock pot of salted water to a boil. Gently transfer gnocchi to the water and cook for about 1 minute, or until they float. Reserve 1 cup of the cooking water. Gently remove from water and toss with sauce.
Vodka Sauce
- In a sauce pot or large deep pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook 1 more minute. Gently crush tomatoes with your hands (or food processor) and carefully add to the pan along with the vodka., chili flakes and a pinch of salt and pepper. Simmer 15 minutes. Stir in cream and a little pasta water, then season with salt and pepper to taste. Serve with gnocchi. Garnish with fresh basil and parmesan, if desired.