Gnocchetti with Tomato Butter Sauce

gnocchi with tomato and butter

Ingredients:

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

Method:

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

Ingredients:

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

Kosher salt

Method:

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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