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Ricotta Gnocchi by Jaime Morrison Curtis of Prudent Baby

Ricotta Gnocchi

by Jaime Morrison Curtis of Prudent Baby

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I detest grocery shopping. DETEST. It takes FOREVER. It costs

SO MUCH. It has so many steps: making a list, driving to the store, finding everything, bringing it home,

unloading it, rearranging the refrigerator, shoving it all in there. Ugh, I can’t stand it. I know I’m the whiniest whiner ever, but there it is. Point being, I often have long stretches between trips to the store and end up having to scavenge the pantry to pull dinner together.

I recently asked on Facebook what some of your go-to pantry meals are, and there were so many creative suggestions. I was inspired to try to pull more dinners from the pantry and share some with you. My first one is ricotta gnocchi with red pepper sauce. This requires ricotta, which is not so much a pantry staple, but the red pepper sauce is pulled together from a jar, and my hubs AND EVEN MY CHILD are total fans. The key thing is that this sauce takes about 5 minutes to make. Maybe you’ll want to add it to your rotation.

Ingredients

For the ricotta gnocchi:

  • 3/4 cup flour
  • 1 egg
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon salt
  • 1 container of ricotta cheese (16 ounces)

 

For the roasted red pepper sauce:

  • 1 small onion
  • Olive oil
  • 3 cloves of garlic
  • 3 full roasted red peppers
  • ½ cup of cream
  • Salt

Method

Combine all the ingredients for the gnocchi. If it’s really sticky, add tablespoons of flour. (It should be a little sticky, but not gooey.)

Refrigerate the dough for about 20 minutes until it’s more workable. Break it into 4 pieces and roll each one out into a tube shape about 3/4″ thick.

Use a sharp knife to cut it into one-inch pieces. At this point you can freeze some if you want by laying it on a sheet and sticking it in the freezer until it’s frozen, then removing and placing in a Ziploc.

Boil salted water and cook the gnocchi until they bob to the surface, then for another few minutes. See, EASY!

For the roasted red pepper sauce, finely dice one small onion. Saut’ in a few tablespoons of olive oil until the onions are translucent, then add three cloves of garlic (passed through a garlic press or diced) and saut’ for another 30 seconds until the garlic is fragrant.

Take about 3 full roasted red peppers from a jar and place all of these ingredients into a food processor to blend, or pulse with an immersion blender. Stir in 1/2 cup of cream and salt to taste. Pour over pasta. If you have parsley in your garden, sprinkle some on top. EASY.

For more of Jaime’s recipes on Babble, visit The Family Kitchen!

See more custom recipes from the top 100 food bloggers

Article Posted 6 years Ago

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