Creamy Tomato Gnocchi Ricotta Gnocchi, mmmm, there is something about this particular gnocchi that really has my love. It's rich, fluffy, pillowy, airy, delicate smooth goodness! I paired mine with a lovely creamy tomato sauce which works so beautifully together, just divine. 
This recipe doesn't fit in one post, so check out my comments section below for the next step of the instructions. Servings 5 For the creamy tomato sauce Ingredients * ¼ cup olive oil * 50 g butter * 3 large cloves of garlic (grated) * 2 tins of melted tomatoes (800 g) * 300 ml cream * Salt * pepper * 1 chicken stock Instructions * In medium size pot, put the olive oil and butter, let them melt and add the chopped garlic and saute until fragrant. * Add the crushed tomatoes and saute until they come to a boil then lower the heat and let reduce for about 5 minutes * Finally add the cream, salt, pepper, chicken stock and simmer on a low heat for about 10 minutes . Ricotta gnocchi * 1, 5 kilos of ricotta (preferably one of the delicatessen ones, the ones on the display are better to use in my opinion. They contain less liquid and don't need hanging in cheese cloth) * 2 egg yolks * 1 whole egg * 110 grams flour * 12 grams salt * ½ lemon zest * ½ teaspoon ground pepper Directions * If using store-bought ricotta In a basket with a little liquid, rinse a sheet of cheese under cold running water, wring it out and line a large colander with it. Place the colander over a bowl. add the ricotta, cover and refrigerate overnight. The next day, discard the drained liquid, wipe the bowl dry, and pour in the thickened ricotta. Press down the center of the mound to form a well. Add the egg and egg yolk and gently mix into the ricotta with your hands, lifting the mixture, then add the salt, pepper and lemon zest. mix gently as before. The dough should be sticky to the touch – if it feels wet and sticky, add a little more flour. . . . *
This recipe doesn't fit in one post, so check out my comments section below for the next step of the instructions. Servings 5 For the creamy tomato sauce Ingredients * ¼ cup olive oil * 50 g butter * 3 large cloves of garlic (grated) * 2 tins of melted tomatoes (800 g) * 300 ml cream * Salt * pepper * 1 chicken stock Instructions * In medium size pot, put the olive oil and butter, let them melt and add the chopped garlic and saute until fragrant. * Add the crushed tomatoes and saute until they come to a boil then lower the heat and let reduce for about 5 minutes * Finally add the cream, salt, pepper, chicken stock and simmer on a low heat for about 10 minutes . Ricotta gnocchi * 1, 5 kilos of ricotta (preferably one of the delicatessen ones, the ones on the display are better to use in my opinion. They contain less liquid and don't need hanging in cheese cloth) * 2 egg yolks * 1 whole egg * 110 grams flour * 12 grams salt * ½ lemon zest * ½ teaspoon ground pepper Directions * If using store-bought ricotta In a basket with a little liquid, rinse a sheet of cheese under cold running water, wring it out and line a large colander with it. Place the colander over a bowl. add the ricotta, cover and refrigerate overnight. The next day, discard the drained liquid, wipe the bowl dry, and pour in the thickened ricotta. Press down the center of the mound to form a well. Add the egg and egg yolk and gently mix into the ricotta with your hands, lifting the mixture, then add the salt, pepper and lemon zest. mix gently as before. The dough should be sticky to the touch – if it feels wet and sticky, add a little more flour. . . . *
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