1 c. all-purpose flour, plus more for tray
1 pound fresh ricotta cheese
¼ c. Parmigiano-Reggiano, grated finely + more for garnish
1 large egg
2 T. unsalted butter, melted and cooled slightly
Freshly grated nutmeg
In a medium bowl, mix all ingredients together, except for flour, until fully combined. Add flour and mix just until combined- do not over mix. The dough should be slightly sticky and wet. Working with about ¼ c. portion of the dough on a lightly floured work surface, gently roll the dough into a log about ¼-inch in diameter. Cut the rope crosswise into ½-inch pieces and place on the prepared baking sheet. Repeat with the remaining dough. Cover the gnocchetti loosely with plastic wrap and refrigerate until ready to cook.
Bring a large pot of salted water to a simmer. Poach gnocchetti until almost floating, about two minutes. Remove immediately from water and place in saucepan of warm sauce, just coating gnocchi. Warm gently, divide upon 6 plates and serve with grated parmigiano-reggiano.
Tomato Butter Sauce
1 T. extra-virgin olive oil
¼ large yellow onion, julienned (about ¼ c.)
2 large cloves garlic, halved
1 small rosemary sprig
1 bay leaf
Red pepper flakes
1 28-oz. can crushed tomatoes, preferably San Marzano
¼ c. unsalted butter, cubed
Place medium pot over medium heat. Add olive oil, onions, garlic, rosemary, bay leaf and red pepper flakes and cook until onions are translucent and lightly brown, about 5 minutes. If onions brown quickly, lower heat. Add tomatoes and butter and bring the sauce to a gentle simmer. Simmer for about an hour, stirring regularly until slightly thick but not pasty, butter will have emulsified into sauce. Season with salt to taste. Pour sauce through a fine-mesh strainer and discard vegetables and herbs. Transfer the sauce to a large skillet and keep warm over low heat.
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