Ricotta Gnocchi alla Checca

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RICOTTA GNOCCHI ALLA CHECCA
By Chef Ivan Flowers

 

5-Star Chef Ivan Flowers shares how to make Ricotta Gnocchi alla Checca on Big Blend Radio.

Serves 4

1 15 Ounce Container Part Skim Ricotta
2 Beaten Eggs
1 ¼ Cups Grated Parmesan
¾ – 1 Cup Flour
1 Tsp. Dry Italian Herbs
4 Ripe Roma Tomatoes, diced
3 Cloves Garlic, minced
2 Tbsp. Fresh Basil, chiffonade
¼ Cup Olive Oil
Salt
Pepper
Spray Oil

In a large bowl mix together ricotta, eggs, Italian herbs and Parmesan. Slowly add in ½ cup of flour while stirring. Continue to slowly add in flour until dough becomes sticky. Salt & pepper to taste. On a floured surface, form dough into a long snake ¾” thick. Cut snake into 1“ pieces and set aside.

In a medium sauce pan bring water to a boil. While water is boiling, add a generous amount of spray oil to a medium sauté pan over medium low heat. Add in the garlic and cook until it is soft. Remove the pan from the heat and add in the Roma tomatoes, basil and olive oil. Salt & pepper to taste.

Once water is boiling, add in a generous amount of salt and begin cooking the gnocchi ten at a time. Once gnocchi float, they are cooked. Remove with slotted spoon and add into the sauté pan with the Checca.

Once all are added into sauce, top with more Parmesan and enjoy!

Jeremy's On The Hill, Julian, C

 

 

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