Whole Wheat Ricotta Gnocchi with Tomato and Basil Sauce

Whole Wheat Ricotta Gnocchi with Tomato and Basil Sauce

Adapted from my Grandma’s cookbook and BambiniGolosi

Ingredients

Makes 4 servings

Gnocchi

1 cup / 8.8 oz / 250 gr ricotta (full fat)

¾ cup / 2.8 oz / 80 gr whole wheat flour (plus more if needed)

2 tbsp bread crumbs (panko or whole wheat work best)

½ tsp fine grain sea salt

Sauce

1 tbsp extra virgin olive oil

1/2 tsp fine grain sea salt

1 medium cloves of garlic, finely chopped

1 28-ounce can crushed red tomatoes

handful of fresh herbs, chopped (I like to use oregano and thyme)

½ tsp crushed red pepper flakes (optional)

Directions

Put the ricotta cheese in a sieve over a bowl. Let drain the excess whey in the refrigerator for about an hour (if you’re in a hurry you can skip this step).

In a bowl mix the ricotta, bread crumbs, salt, and flour.

Drop the dough on a lightly floured surface, and gently work it, adding additional flour if necessary, until it doesn’t stick anymore (you don’t anything too dry though, so be careful).

Divide dough into four parts, and roll each portion gently on a floured surface, about ½ inch thick. Slice dough into little cubes. Sprinkle flour on gnocchi to prevent sticking.

With the tines of your fork, press lightly into the gnocchi to create an indentation.

Cook gnocchi in a large pan of salted boiling water by batches. As soon as they rise to the surface, they are cooked and ready to be served. Drain, and serve with the sauce.

To make the sauce combine the olive oil, red pepper flakes (if using), sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 1 minute or so until everything is fragrant (you don't want the garlic to brown). Stir in the tomatoes and bring the heat to a gentle simmer, this takes just a couple minutes.

Remove from heat and carefully taste (don't burn your tongue though). If the sauce needs more salt add it now. Stir in the fresh herbs reserving a bit to sprinkle on top of your gnocchi.

Serve on the gnocchi while still warm.