Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto
Recipe courtesy of Lynn Crawford
Watch how to make this recipe.
Level: Intermediate
Yield: 4 to 6 servings
Total: 9 hr 35 min (Prep: 35 min | Inactive: 8 hr | Cook: 1 hr)
Nutritional Analysis Per Serving (1 of 6 servings):
- Calories: 498
- Total Fat: 33 g
- Saturated Fat: 13 g
- Carbohydrates: 29 g
- Dietary Fiber: 4 g
- Sugar: 6 g
- Protein: 23 g
- Cholesterol: 130 mg
- Sodium: 935 mg
Ingredients
Gnocchi:
- 1 1/2 pounds fresh goat's milk ricotta
- 2 large eggs
- 1 cup unbleached all-purpose flour, or as needed
- Salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- Garden Zucchini Tomato Sauce, recipe follows
- Crisp Prosciutto, recipe follows
Garden Zucchini Tomato Sauce:
- 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
- Salt
Prosciutto Crisps:
- Olive oil, for brushing
- 6 slices thinly sliced prosciutto
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Directions
- 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 flour if the dough is too sticky.
- 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 shape it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.
- 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.
- 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.
Garden Zucchini Tomato Sauce
- 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.
Prosciutto Crisps
- 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.
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