Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto2012-09-10
- Yield : 4 to 6 servings
- Prep Time : 35m
- Ready In : 35m
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- 1 1/2 pounds fresh goat's milk ricotta
- 2 large eggs
- 1 cup unbleached all-purpose flour, or as needed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Garden Zucchini Tomato Sauce, recipe follows
- Crisp Prosciutto, recipe follows
- 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
- Olive oil, for brushing
- 6 slices thinly sliced prosciutto
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.Â
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.Â
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.Â
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.
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.
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.