Recipe courtesy of Lynn Crawford
Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 33
- Saturated Fat
- 13
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 23
- Cholesterol
- 130
- Sodium
- 935
- Total: 9 hr 35 min
- Prep: 35 min
- Inactive: 8 hr
- Cook: 1 hr
Ingredients
1 1/2 pounds fresh goat's milk ricotta
2 large eggs
1 cup unbleached all-purpose flour, or as needed
Salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Garden Zucchini Tomato Sauce, recipe follows
Crisp Prosciutto, recipe follows
Garden Zucchini Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
2 medium zucchini, thinly sliced
One 28-ounce can peeled whole tomatoes, finely chopped
1/4 cup fresh basil leaves, finely chopped
Salt
Prosciutto Crisps:
Olive oil, for brushing
6 slices thinly sliced prosciutto
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.