Description
Here's some cheesy gnocchi with a light tomato basil sauce. Adapted from italian food forever.
Ingredients
- Part-skim Ricotta Cheese
- Flour
- Egg
- Lowfat Parmesan Cheese
- Salt
- Canned Tomatoes
- Fresh Basil Leaves
- Garlic Cloves
- Olive Oil
- Salt & Pepper
- Red Pepper Flakes
- Part-skim Mozzarella Cheese
Instructions
- In a bowl, place the ricotta, grated cheese, egg, and salt
- Add 1 cup of the flour and mix
- Add only as much more flour as you need to create a workable dough
- Be careful not to overwork
- Divide the dough into fist size pieces, and roll into long logs as thick as your thumb
- Cut into 1 inch slices and gently place on a lightly floured baking sheet
- Continue with the rest of the dough in this manner
- If not using immediately, place in the refrigerator
- To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant – do not brown
- Add the tomatoes, basil, and seasonings and bring to a boil
- Turn down to a simmer and cook for about 10 minutes
- To cook the gnocchi, drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes
- Place in a warmed bowl, top with some of the tomato sauce and the mozzarella cubes and gently mix
- Serve with additional sauce if desired