Gnocchi di Ricotta

We're cooking Gnocchi di Ricotta with Chef John Granata of Camille's.

Ingredients for Gnocchi:
1 16oz. container whole milk ricotta cheese
1 egg
¼ cup Parmigiano Reggiano
1 tsp. kosher salt
1 cup flour
1 tblsp. Olive Oil
¼ cup flour (for rolling)

Ingredients for Sauce:
2 cups San Marzano Tomato Sauce
2 tblsp. Butter
½ cup Parmigiano Reggiano
1 cup Shredded whole milk Mozzarella (optional)

Steps:
Mix all ingredients either by hand or in a mixer with dough hook attachment on low speed until a ball appears.
Remove to a lightly floured surface and kneed dough with palms of your hands 10 times.
Refrigerate for at least 1 hour or overnight wrapped in plastic wrap. Remove from cooler and cut in 6 sections.
Flour surface and roll each section into long tubes about ½ an inch thick.
Cut each tube into 1 inch pieces.
With a fork in one hand roll each piece with your thumb over the tines of the fork to create a rolled pasta look.
Repeat technique until all dough is used.
Flour each piece so they don’t stick together.
Cook Gnocchi in salted boiling water until they float to the top. Remove with strainer and add to sauce cooking for an additional 5 minutes.
Place in casserole dish and bake with Mozzarella until cheese melts about 10 minutes.

BUON APPETITO!
CHEF JOHN GRANATA