Prep 0 mins
Cook 0 mins
Living in St. Louis, I am blessed to have our "Hill" area - which is predominantly Italian folks. They share their heritage, and their cooking, with the rest of St. Louis. The following recipe appeared in the St. Louis Cathedral Cookbook (which I love.)
- 2 cups flour
- 1 egg
- 1 teaspoon salt
- 16 ounces ricotta cheese
- 1 (32 ounce) can tomatoes
- 1⁄2 teaspoon dry basil
- 2 -3 cloves garlic
- 1⁄4 cup olive oil
- mix all gnocchi ingredients in a food processor. Mix until a dough ball is formed.
- Place on a floury cutting board and knead into a firm consistency.
- Cut a small hunk off and hand roll out to a long thin strip.
- Cut the strip into small bite size pieces and place on a tray covered with waxed paper and flour.
- When the tray is full you can add another layer of waxed paper and flour and continue. (No more than 3 layers are recommended).
- They can then be frozen right on the trays covered with foil or cooked right away.
- Fresh or Frozen, place them in boiling salted water like any pasta. Cook until tender (by taste) - do not overcook.
- To make the sauce, cook chopped garlic in olive oil.
- Add tomatoes and basil. Cook until tomatoes are thick and sauce like. This needs to simmer only 30-45 minutes at the most.
- Rinse pasta, cover with sauce and Parmesan cheese and enjoy.
i only made the sauce for this recipe but it was quite tasty! Very simple and easy to make
DH & I lived in STL for 5 years before moving to FL and the Hill was where we most often ended up when we were out on a Saturday night looking for a place to eat! I will admit, I bought fresh gnocchi from the market so I didn't use that portion of the recipe but the sauce is amazing! I now use this on pasta for my lunches quite regularly. So fresh tasting and simple. I must admit, though, the combo with the gnocchi (my favorite) is still the best. DH says I can make this ANYTIME! Thanks so much, Cheryl, for sharing!
This was my first attempt at making gnocchi. I was actually surprised at how easy it was, although rolling and cutting all those little pieces did take a bit of time. After reading other recipes for gnocchi, I realize I should have shaped the pieces, mine were a bit thick, and as a result there were a few peices that still tasted "doughy". My husband said he liked it, and took the leftovers for lunch today, so it couldn't have been too bad. :)Thanks!