Cooking with Nunzio: Gnocchi di Ricotta with Napoletan Tomato Sauce

Gnocchi di Ricotta

On Tuesday Chef Nunzio from Nunzio’s Restaurant in Collingswood, NJ joined us for Cooking with Nunzio. Chef Nunzio used fresh produce from the Collingswood Farmer’s Market – using many Jersey Fresh produce. It’s time for Chef Nunzio to share his second Famous Gnocchi of Italy! On today’s menu: Gnocchi di Ricotta with Napoletan Tomato Sauce…oh so creamy and tasty! Absolutely divine…

Chef Nunzio

Gnocchi di Ricotta with Napoletan Tomato Sauce
Recipe by Chef Nunzio Patruno
1 lb ricotta impastata (dense ricotta)
1 cup all purpose flour
salt & pepper
ground fresh nutmeg
1 tablespoon fresh parsley, finely chopped
1 egg yolk
2 garlic cloves, finely chopped
2 oz olive oil
2 bay leaves
2-3 basil leaves
1 lb fresh plum tomatoes
1 cup canned San Marzano whole tomatoes

Let’s start by making the Napoletan Tomato Sauce. Cook the garlic in the olive oil in a medium sauce pot until golden.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Dice tomatoes and remove seeds.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Add the diced tomatoes to the sauce pot. Then add the whole tomatoes, bay leaves, basil, salt & pepper. Cook for 15 minutes at medium heat; stirring occasionally with a wooden spoon. Set aside.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Meanwhile, prepare the Gnocchi di Ricotta. Put the ricotta impastata, flour, pinch of salt, pepper & grated nutmeg, the parsley and egg yolk in a large mixing bowl.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Gently work the dough until all the ingredients are incorporated together. Remove the dough from the mixing bowl and place on a flat surface. Cover with a kitchen towel and allow dough to rest for 10-15 minutes.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Roll the dough into a 3/4 inch thick rope and cut the rope into 1 inch thick pillows.Β Repeat with remaining dough until all dough has been used.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Using a fork, roll each gnocchi along the tines of the fork to create a pattern.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Bring a large pot of salted water to boil. Cook them in the boiling water until the gnocchi rise to the surface. Remove them with a skimmer and set aside.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Serve the Gnocchi di Ricotta with the Napoletan Tomato Sauce, sprinkle with a little fresh cheese and garnish with basil leaves.
Gnocchi di Ricotta with Napoletan Tomato Sauce
Thank you Chef Nunzio from Nunzio’s Restaurant for sharing your second Famous Gnocchi of Italy with us today!

Enjoy!

Linda~

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27 thoughts on “Cooking with Nunzio: Gnocchi di Ricotta with Napoletan Tomato Sauce

    1. Thanks Mojisola! And the final recipe comes out today – it was nice to do something a little different this week! Have a great weekend πŸ’—πŸ’—

      Like

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