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Spinach Ricotta Gnocchi w/Tomato Sauce
Cummulative Rating
N/A
Servings
Makes about 8 servings.
Difficulty
Involved |
Ingredients
For Gnocchi:
1-1/4 cups ricotta cheese
1/4 cup thawed frozen spinach, squeezed dry and chopped
1 large egg yolk
1 whole egg
1 Tablespoon olive oil
2-1/4 cup gf flour
1/2 cup cornmeal
1 Tablespoon salt
1/2 teaspoon freshly ground white pepper
For Sauce:
4 parsley sprigs
3 celery leaves
2 bay leaves
3 Tablespoons extra-virgin olive oil
1 small onion, diced
2 garlic cloves, peeled and minced
Four 14.5 oz. cans of whole, peeled tomatoes, with juice
Kosher salt to taste
Garnish:
1/2 cup freshly grated Parmesan cheese |
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Directions
Make Gnocchi Dough:
In a food processor combine ricotta, spinach, egg yolk, whole egg, and olive oil, processing to a paste. Add gf flour, cornmeal, salt and white pepper and process until mixture comes together to form a ball. Invert work bowl, dropping dough onto a gf floured surface and knead briefly. Place dough in a bowl and cover with plastic wrap. Let stand at room temperature for 20-30 minutes.
Make Sauce:
Prepare a bouquet garni by tying together parsley, celery leaves and bay leaves. Set aside.
In a large, deep skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until very tender.
In a food processor, puree tomatoes.
Add tomatoes and bouquet garni to onion mixture; stirring to blend.
Simmer tomato mixture for 15-20 minutes or until sauce is slightly thickened. Discard bouquet garni and adjust seasonings to taste with salt. Keep warm over low heat.
Assemble Gnocchi:
Cut dough into 10 equal pieces. On a lightly floured surface, using both hands, roll out each piece of dough into a 1/2 inch rope. Using a knife, cut dough rope into 1/2 inch pieces. Roll each piece against the tines of a fork while pressing a small dent on opposite side with your finger. Set gnocchi on a lightly gf floured baking sheet until ready to cook.
Bring a large pot of salted water to a boil. Cook gnocchi in batches, stirring until they rise to the surface, about 2-4 minutes. Gnocchi should retain a firm shape and be chewy.
Drain and divide them among 8 shallow pasta bowls. Pour 1/2 cup of hot tomato sauce over each portion.
Garnish with freshly grated parmesan cheese. |
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Tips
We used The Gluten Free Pantry's Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
You will have about 1-1/2 to 2 cups of tomato sauce leftover. This can be passed around the table for those who would like more sauce or you can easily freeze the sauce in an airtight container for up to 3 months. |
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