Ricotta Gnocchi with Marcella’s Tomato Sauce

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.

Ricotta gnocchi with M. Hazan's tomato sauce
Ricotta gnocchi with Marcella’s tomato sauce

Click here to view a high-resolution version of this picture.

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:

M. Hazan's tomato sauce

Click here to view a close-up of this picture.

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.

This will be my third submission for Presto Pasta Nights #218, a weekly foodblog event currently hosted by Juli of Pictures of All My Princesses and organized by Ruth of Once Upon A Feast.

6 thoughts

  1. When you’re on a roll… you are really on a roll! Thanks for sharing this one with Presto Pasta Nights too. Hope you still have some more ideas for next week’s roundup 😉

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  2. I always prefer ricotta gnocchi to potato gnocchi! They just feel so much lighter. I love how simple this recipe is…it lets all of the components really shine!

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    • Hi Shaheen, and thanks for stopping by.

      What I love about them is their lightness and their ability to really showcase whatever ingredients they’re paired with. Let me know how they turn out if you make it.

      Like

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