I adore ricotta gnocchi, moreso than potato gnocchi. It has a lighter texture and a creamy, faintly sweet flavor that heightens and accentuates almost anything that it’s paired with. I make it quite often, about once every six to eight weeks. Most of all, it lends itself particularly well to vegetarian preparations.
For a demo on how to make ricotta gnocchi, click here.
Tonight’s dinner features one of the simplest pasta sauces ever. You can make it in an hour and it costs less than $5 total food cost. Intrigued? I knew you would be. Recipe after the jump.
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The sauce is adapted from Marcella Cucina.
1 can crushed tomatoes
4 tablespoons unsalted French butter (regular unsalted butter is fine)
1 onion, peeled and cut in half
Combine all ingredients into a saucepan. Simmer, partially covered, on low heat until droplets of fat separate from the sauce, about one hour. Stir occasionally.
When done, the sauce should look something like this:
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Taste for salt and pepper. Discard onion.
Time: About 90 minutes, counting the time it takes to make the gnocchi from scratch. Gnocchi dough can be made a day ahead.