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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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GUZZI'S GNOCCHI DI
RICOTTA
| INGREDIENTS: YIELD:
4 servings |
| 4
1/4 |
|
cups of flour |
| 2 |
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eggs |
| 1-1/2 |
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pound of ricotta cheese
"FIERRO's" |
| 1/2 |
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cup freshly grated parmesan
cheese plus extra for sprinkling |
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pinch of salt & pepper |
| 1 |
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tsp. of olive oil |
| 4 |
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cups marinara sauce |
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| INSTRUCTIONS: |
| 1.Using 4
cups of the flour on a wooden board make a mound
with a well in the center. |
| 2.Add
eggs, ricotta, 1/2 cup of parmesan and salt & pepper in
well and knead to form a dough. |
| 3.Knead
lightly for 2 to 3 more minutes, gradually
adding remaining flour if the dough sticks
to the board or your hands. |
| 4.When
the dough is soft and dry to the touch
divide it into pieces the size of an orange. |
| 5.Using
both hands, roll out each piece of dough
into a roll about the size of your index finger. |
| 6.Cut
each roll into 1/2 inch pieces. |
| 7.Preheat
oven to 350 degrees Fahrenheit. |
| 8.Bring a
large pot of water to a boil. Add a teaspoon
of olive oil oil and the gnocchi. |
| 9.Cook,
uncovered over high heat until the gnocchi
rises to the surface of the water, about 1
to 2 minutes. While the gnocchi are cooking
heat the marinara in a large sauté pan over
medium heat. |
| 10.Remove
the gnocchi from the water with a slotted spoon and transfer
to the sauté pan. |
| 11.Sauté
gnocchi in sauce until coated, then transfer to a casserole
dish sprinkle with parmesan
cheese to taste and bake in oven
for 10 minutes. |
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| Source:
Rabbi
Alan Ira Silver |
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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