Ricotta gnocchi sugo
Create your own fluffy, ricotta stuffed gnocchi for your family and friends. Simmered in a hearty Italian tomato sugo sauce, it is beautiful served sprinkled with crumbly feta and fresh basil leaves.
- 20 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Ricotta gnocchi sugo
- 500 gram fresh ricotta
- 1/2 cup grated parmesan, plus extra to serve
- 1 egg, lightly beaten
- 1/2 teaspoon nutmeg
- 3/4 cup plain flour, sifted, plus extra to dust
- crumbled feta, to serve
- 罗勒叶, to serve
Tomato sugo
- 2 tablespoon olive oil
- 1 onion, chopped
- 3 clove garlic, finely chopped
- 1/2 teaspoon crushed chilli flakes
- 1/4 cup white wine
- 400 gram can crushed tomato
- 1 teaspoon finely grated lemon zest
Method
Ricotta gnocchi sugo
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1Mix ricotta, parmesan, egg and nutmeg in a bowl. Season to taste. Using hands, gently stir in flour, until just combined.
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2Line tray with baking paper and dust with flour. Working in batches, scoop 1/4 ricotta dough onto floured surface. Using floured fingertips, gently roll each into 2cm thick log.
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3Using floured knife, cut each log into 2cm pieces. Transfer to tray.
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4To make sugo: heat oil in saucepan on medium. Saute onion, garlic and chilli 3-4 minutes, until onion is tender. Add wine and tomato. Simmer 3-4 minutes. Remove from heat. Stir in zest.
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5Meanwhile, bring a saucepan of salted water to the boil. Add 1/4 of gnocchi to boiling water; stir once. Cook 2-4 minutes. until gnocchi float on surface. Remove with slotted spoon. Transfer to sauce. Repeat with remaining gnocchi.
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6Serve gnocchi topped with crumbled feta and basil leaves.
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