This is one of my favorite things to make
Servings: 0
Ingredients
Ricotta Gnocchi
- ¾ cup Ricotta
- 1 Egg
- ½ cup grated Parmesan
- ½ tbsp red chili flakes
- Salt and Pepper to taste
- 4 tbsp Butter
- 1 tbsp Olive Oil
- ½ cup plus 2 tbsp Ap flour
Vodka Sauce
- 1 28oz can Crushed Tomatoes
- ¾ cup Heavy Cream
- 1 tsp Red Chili Flakes
- ½ cup Vodka
- ¼ cup Chicken Broth
- ½ yellow onion Minced
- 2 tbsp Garlic Minced
- 1 tbsp Butter
- 1 tbsp Olive Oil
Garnish
- Fresh Shredded Basil
- Pinch Grated Parmesan
- Pinch Red Chili Flakes
Instructions
- Place the strainer in a bowl and drain ricotta. Cover with towel
- In a hot pan, melt butter, and add olive oil. Then add shallots, garlic, and red pepper flakes. Saute for 3-5 minutes, then add vodka to deglaze. Reduce liquid by half and add broth and tomatoes. Bring to boil, then reduce heat to simmer. Season to taste with salt and pepper and cover.
- Combine the ricotta cheese, egg, parmesan, salt and pepper, mix to combine. Then fold in flour. (The dough should be slightly sticky to the touch but not stick to your hands)
- Bring a pot of salted water to a boil and then lightly flour an open surface. Make long snakes of dough, about the diameter of a dime, by rolling the dough between your hands and the floured surface. Cut the ropes of dough into about ½ in length nuggets and place on a baking sheet. (Use fork to make grooves in gnocchi if desired)
- Drop the gnocchi in the boiling water, chicken bouillon, nand reduce to a simmer – cook for about 2 minutes. Pull the gnocchi out of the water with a slotted spoon and saute in a pan with melted butter, olive oil, until golden brown and crispy. Plate on top of vodka sauce, then garnish with more grated parmesan, red chili flakes, and basil
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