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Ricotta gnocchi and rustic tomato sauce
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
4 servings
Mariana Naxara
@cozinhatianana- Ingredients
- Recipe
- Fresh ricotta450 g
- White wheat flour1/2 cup
- Eggs (preferably free-range)2 unit(s)
- Grated Parmesan1/2 cup
- Nutmeg to taste
- Freshly ground black pepper to taste
- Salt to taste
- Sicilian or Tahiti lemon zest2 tablespoon
- Fresh thyme to taste
- Parmesan cheese to finish2 tablespoon
- Rustic Tomato Sauce (recipe below)2 cup
- Crush the ricotta well with a fork. Then add the grated cheese, mix all the seasonings and the eggs lightly beaten with a fork. Finally, add the flour until it forms a dough that does not stick to your fingers. Shape into balls the size of ping pong balls. In a refractory or a roasting pan, arrange the acorns in a soaking bed and cover with the rest. Sprinkle Parmesan cheese on top for fixings and take it to the preheated oven for 20 minutes.
- The rustic sauce can be prepared with 1 chopped onion sautéed in olive oil, a pinch of salt, fresh bay leaf or other herbs you have (I like to use a pinch of fennel seeds because it reminds the aroma of basil in the sauce) dried pepperoni or whatever pepper you want. Then add one or two finely chopped garlic and a can of peeled tomatoes. Season with salt and let it simmer for 10 minutes with the lid on.
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