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Directions for: Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Ingredients

Goat Cheese Ricotta Gnocchi

1 ½ lb. fresh goat milk ricotta

1 cup unbleached all purpose flour, or as needed

2 large eggs, beaten

1 tsp salt

½ tsp freshly ground black pepper

¼ Tbsp freshly grated nutmeg

Zucchini Tomato Sauce

¼ cup extra virgin olive oil

1 Spanish onion, chopped in 1/4 inch dice

4 clove garlic, peeled and thinly sliced

2 medium zucchini, thinly sliced

1 28 oz can peeled whole tomatoes, finely chopped

¼ cup basil leaves, finely chopped

Salt, to taste

Prosciutto Crisps

6 slices thinly sliced prosciutto

Directions

Goat Cheese Ricotta Gnocchi

1. Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

2. In a medium bowl, stir the drained ricotta and eggs together. Mix in the flour, salt, pepper and nutmeg together gently until soft dough forms. Add a little more of the flour if the dough is too sticky.

3. To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.

4. Bring a large pot of salted water to a boil. Gently slip gnocchi into boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon. Drain and add to the pan with the zucchini tomato sauce, tossing gently 1 minute to coat. Top with crisp prosciutto and serve immediately.

Zucchini Tomato Sauce

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

2. Add the zucchini and tomatoes and bring to a boil.

3. Lower the heat and simmer for 30 minutes until sauce thickens. Add basil and season with salt and serve.

Prosciutto Crisps

1. Preheat oven to 400.

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