Recipe by Cheryl Thebeau-Blevins
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
Directions See How It's Made
- 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.