Ricotta Gnocchi in a Flash!
It is dinner time again. Every day like clockwork, it creeps up on you like a little kid waiting just around the corner to scare you. What will you make for dinner tonight?!
Check the freezer. You spy ice cream, a frozen pizza, a couple pounds of rock hard ground beef, Stouffler's Mac and Cheese, a container of frozen blueberries, a package of half-eaten hash brown patties. And then your eyes widen and your mouth curls into a smile. You see it. The large Ziploc bag of Ricotta Gnocchi you made last month just waiting for the Fresh Basil Marinara in the refrigerator.
You may be thinking that there is not a bag of frozen Ricotta Gnocchi in your freezer because it is too time consuming to make. And wouldn't it be just as easy to buy it from the grocery store? You would be wrong if you thought that. It only takes a short amount of time to make enough gnocchi for dinner and some for the freezer. And the store bought gnocchi will taste...well....store bought. With a quart of marinara on hand, a dinner that will be more satisfying than the frozen pizza you were thinking about eating will be ready in about the time it takes to boil water.
I have learned to do foods simply. Making meals with good ingredients and simple cooking techniques yields pleasing and scrumptious food. Ricotta Gnocchi is one such food.
Live to eat. Don't eat to live.
Ricotta Gnocchi in a Flash!
Recipe by personal chef Kris Etze
2 pounds ricotta cheese
all purpose flour (enough to fill the cheese container, leveled off)
1/2 teaspoon salt
fresh basil marinara
grated Parmesan cheese
Place the ricotta into a mixing bowl. Measure the exact amount of all purpose flour needed to fill the container. Level it off. Add to the ricotta cheese with the salt and blend well.
Take the dough and roll it onto 1 inch ropes.
Cut into 1/2 inch pieces. Press with your thumb to make an indentation or roll off a fork like traditional gnocchi.
Place prepared gnocchi onto a parchment paper lined baking sheet. They may be frozen at this point. Freeze, then place in Ziploc bags for later use. Fresh or frozen, to prepare gnocchi, bring a large pot of salted water to the boil. Add the gnocchi and return to boil. When the gnocchi float to the top they are done, about 3 - 5 minutes.
Fresh Basil Marinara Sauce
makes about 4 cups
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can peeled whole plum tomatoes, chopped
1 teaspoon salt
red pepper flakes to taste
1 tablespoon sugar
2 stalks fresh basil leaves or 1 heaping teaspoon dried basil
In a saucepan over medium high heat, add the olive oil and onion. Saute for 6 - 8 minutes until the onions are translucent. Add the garlic and saute an additional minute. Carefully pour in the tomatoes and add the salt, red pepper flakes, and sugar. Stir and bring just to a boil. Turn the heat down to a simmer, add the basil and continue cooking for about 20 minutes.
Remove basil from the sauce. Cool, package and refrigerate until ready to enjoy.