PASTA Cookbook: Ricotta Gnocchi

My family has been using the same pasta cookbook (lovingly nicknamed our pasta "bible") since before I can even remember. When it started to fall apart, I went on Amazon and bought a few more (one for me, of course!). Believe me when I say, this is the only book you need to make amazing pasta dishes. I just can't believe I haven't posted about it here until now!

Both the gnocchis and sauce are homemade, and you HAVE to eat them with the homemade sauce. It is absolutely worth every minute in the kitchen. DO IT. You won't regret it.

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Ricotta Gnocchi with Homemade Sauce - Recipe courtesy PASTA, Food & Wine Books

Light Tomato Sauce Ingredients:

- 4 Tbsp butter, separated

- 1 onion, chopped

- 1 28oz can tomatoes with their juice, chopped. You can also buy them already diced in juices

- 1 cup water

- 1 tsp salt

- 1/4 tsp fresh-ground black pepper

Gnocchi Ingredients:

- 2 cups (about 1 lb) ricotta cheese

- 1 cup grated Parmesan cheese plus 1/4 cup saved for later

- 4 egg yolks

- 3/4 cup flour

- 1/2 tsp salt

- 1/4 tsp fresh-ground black pepper

- 1/8 tsp nutmeg

- 2 cups Light Tomato Sauce

Tomato Sauce Directions:

1. In a medium saucepan, melt 2 tablespoons of the butter over moderately low heat

2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes

3. Add the tomatoes with the juice, water, and salt

4. Reduce the heat to low and simmer 1.5 hours

5. Puree the sauce in a food processor or blender and return it to the pan

6. Stir in the pepper and remaining 2 tablespoons butter

Gnocchi Directions:

1. Heat the oven to 400 degrees F

2. Put the ricotta in a medium bowl. Add 1 cup of Parmesan, egg yolks, flour, salt, pepper, and nutmeg. Mix well

3. Bring a large, wide pot of salted water to a gentle boil

4. With floured hands, taking about 2 teaspoons at a time, shape the mixture in small oval and drop them onto a plate that has been sprinkled with flour

5. Carefully drop the gnocchi one by one into the pot of water and cook for 1.5 minutes after you add the last one. Remove them with a slotted spoon (no more than 2 at a time) and drain on paper towels

6. Butter a shallow 2 quart baking dish

7. Put the gnocchi in the dish and pour the tomato sauce over the top (you won't use it all, just until the gnocchis are covered)

8. Sprinkle with remaining 1/4 cup Parmesan

9. Bake until hot, about 10 minutes