Ricotta gnocchi with red sauce

Name: Ricotta gnocchi with red sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 200.00 g rocket finely chopped; 400.00 g ricotta cheese; 150.00 g flour cake; 2.00 eggs large, beaten; 100.00 g parmesan cheese grated; salt and freshly ground black pepper; to serve to serve; parmesan cheese grated; nutmeg grated; 400.00 g tomatoes Italian, chopped; 2.00 garlic cloves, peeled and crushed; 1.00 onion peeled and chopped; 30.00 ml olive oil extra virgin; salt and freshly ground black pepper

4 servings

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Dairy

By Food24 November 03 2009

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Ingredients (14)

200.00 g	rocket — finely chopped
400.00 g	ricotta cheese
150.00 g	flour — cake
2.00	eggs — large, beaten
100.00 g	parmesan cheese — grated
	salt and freshly ground black pepper
	to serve — to serve
	parmesan cheese — grated
	nutmeg — grated

RED SAUCE

400.00 g	tomatoes — Italian, chopped
2.00	garlic — cloves, peeled and crushed
1.00	onion — peeled and chopped
30.00 ml	olive oil — extra virgin
	salt and freshly ground black pepper

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Method:

SAUCE: Place all ingredients in a saucepan and simmer gently for 30 minutes.
GNOCCHI: Place ingredients in a large bowl and mix well. Shape mixture into oval balls.
Drop into boiling salted water and cook for 5 minutes, or until gnocchi rise to the surface. Drain well.
Serve with red sauce. Garnish with extra grated Parmesan cheese and grated fresh nutmeg.