Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto Recipe

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

1. Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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

1. Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer.
2. 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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