Recipe courtesy of Lynn Crawford
Total:
9 hr 35 min
Prep:
35 min
Inactive:
8 hr
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Garden Zucchini Tomato Sauce:
Prosciutto Crisps:

Directions

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

In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky. 

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. 

Bring a large pot of salted water to a boil. Gently slip the gnocchi into the 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. 

Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately.

Garden Zucchini Tomato Sauce:

In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt.

Prosciutto Crisps:

Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack.

IDEAS YOU'LL LOVE

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Herb Crusted Goat Cheese and Heirloom Beet Salad

Recipe courtesy of Bobby Flay

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Potato Gnocchi

Limoncello Ricotta Cheesecake

Recipe courtesy of Ina Garten

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking