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Ricotta Gnocchi with Tomato Marinara, Onion and Butter » Simple and Healthy Recipe! ✅

This is my definition of comfort food: soft, delicious, mushy meatballs, bobbing in tomato sauce that is known to make people cry. Super simple, but you have to have a little patience for the sauce. The sauce recipe is based on the Smitten Kitchen version, which is based on Marcella Hazan’s original, albeit slightly modified in method and ingredients, but the meatballs are all mine, baby. Together this makes a great side dish I think! -food

  • for the sauce
  • 1 28-ounce can whole peeled tomatoes

  • 1/2 stick of butter

  • 1 medium white or yellow onion, peeled and cut in half

  • Salt and pepper to taste

  • 1/4 cup hot water

  • for the gnocchi
  • 1/2 cup ricotta (a side layer is fine)

  • 1/4 cup parmesan, asiago, or pecorrino

  • 1 egg white

  • 1 teaspoon lemon zest

  • 1/2 teaspoon salt

  • 1 teaspoon freshly ground pepper

  • 2/3 cup all-purpose flour

  1. Add the tomatoes (with juice), butter, and onion halves to an oven or deep saucepan and bring to a boil over medium heat.

  2. Reduce heat to low and allow sauce to simmer 45 minutes, stirring occasionally, pressing tomatoes into bottom or sides of pot.

  3. The bechamel is boiling, make the gnocchi by adding the first 6 ingredients and stirring to mix well. Add the flour and mix until well blended. Set aside until sauce is ready.

  4. When the sauce has simmered for about 45 minutes, remove from the heat, remove the onion, add the hot water and blend with an immersion blender until smooth. Season with salt if necessary.

  5. Return the pot to medium-low heat and bring back to a boil, then pour in the gnocchi mixture by a heaping teaspoon (a small cookie scoop or melon ball works well!) and cook until all the gnocchi are buoyant ( about 2 minutes or so). ) Serve immediately, topped with more grated Parmesan if desired.

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