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Serves 4
Make sure to buy good quality ricotta from a deli for this recipe. The
amount of flour added to the gnocchi depends on the freshness of the
ricotta. The fresher and softer the ricotta, the more water content it
contains and more flour you'll need to make the gnocchi. The drier the
ricotta the less flour and you may need to crack in an extra egg if
necessary.
2 cloves garlic, chopped
2 onions, sliced
2 x 400 g tins chopped tomatoes
Good splash of red wine about 1 cup
1 teaspoon smoked paprika
2 teaspoons brown sugar
500 g good quality low fat ricotta
1 egg lightly beaten
pinch of nutmeg
1 teaspoon sea salt
1/2 cup organic plain flour, plus extra to dust
Sauté the garlic and onion in a pan with a little water or stock until
golden and soft. Add the tomatoes, paprika, sugar and wine then simmer for 5
- 10 minutes until thickened. Set aside.
For the gnocchi combine ricotta, egg, nutmeg and salt into a bowl. Add only
1/2 cup of the flour and lightly mix in to form a soft dough (don't over work
your dough or you'll have a tough gnocchi). Only add more flour if you need
to remembering the less flour the lighter the gnocchi.
Divide your dough into 4 portions then roll each portion into a log shape.
Cut each log into 1 cm pieces. Cook your gnocchi in small batches in lots
of boiling water. It only needs about 3 minutes to cook and they are ready
when they float to the surface. Test one first but cutting it open in the
middle just to check. Remove with a slotted spoon and straight into serving
plates. Spoon over the tomato sauce and sprinkle over a little shaved
Parmesan and fresh herbs.
By Teresa Cutter < the healthy chef © 2006
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