Medium 50 min 4 servings
14 Jan 2021

Ricotta gnocchi with zucchine and tomato sauce

first courses


For the gnocchi:

•          21 oz ricotta

•          8 oz flour

•          1 tbsp fine breadcrumbs

•          1 tbsp parmesan

•          salt, to taste

For the sauce:

•          14 oz zucchini

•          28 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes

•          1 clove of garlic

•          extra virgin olive oil

•          salt, to taste

•          pepper, to taste

•          basil, to taste


For the gnocchi:

Dry the ricotta well, leaving it wrapped in a cotton dish towel for a few minutes.

Mix all the ingredients in a bowl.

Knead the dough on a wooden board and make long thin ropes; cut with a knife to form the gnocchi.

Place them separately on a cloth.

For the sauce:

Dice the zucchini and sauté for a few minutes in a skillet, then add the San Marzano DOP tomatoes and the minced garlic and cook the sauce until it thickens a little.

Season with salt and pepper and add chopped basil.

Cook the gnocchi in boiling salted water.

When they rise to float on the surface, remove with a skimmer.

Dress with the sauce.