Ricotta Gnocchi

Updated: Sep 21

1 1/2 cup whole milk ricotta

1 egg

1 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 onion, diced

1 tablespoon olive oil

1/2 cup red and/or green pepper, diced

1 carrot, diced

1 can crushed tomatoes

1/2 cup frozen peas

1 cup broth

1 cup cream

1/4 cup fresh sage, chopped

1/2 cup parsley, chopped

salt and pepper

Drain the ricotta if needed. Stir in the egg and very gently stir in the flour, salt and pepper until the mixture come together as a soft dough. Depending on how wet your dough is, you may need to add a touch more flour but be careful not to overwork the dough.

Divide the dough into four pieces and working one piece at a time, roll into a long rope about 3/4 inch thick. Use a butter knife or bench scraper to cut into 1 inch sections. Set aside.

Bring a large pot of water to a boil and meanwhile, prepare the sauce

For the sauce, saute the onions in the oil with a pinch of salt until translucent. Add the peppers, carrots and peas and saute until beginning to soften. Add the stock, crushed tomatoes and cream and continue to cook until reduced by half. Add the sage and parsley and cook another minute longer. Remove from heat and adjust seasoning.

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