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

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  0.0 – 0 reviews  • Tomato
Level: Intermediate
Total: 9 hr 35 min
Prep: 35 min
Inactive: 8 hr
Cook: 1 hr
Yield: 4 to 6 servings

Ingredients

  1. 1 1/2 pounds fresh goat’s milk ricotta
  2. 2 large eggs
  3. 1 cup unbleached all-purpose flour, or as needed
  4. Salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1/4 teaspoon freshly grated nutmeg
  7. Garden Zucchini Tomato Sauce, recipe follows
  8. Crisp Prosciutto, recipe follows
  9. 1/4 cup extra-virgin olive oil
  10. 1 Spanish onion, chopped in 1/4-inch dice
  11. 4 cloves garlic, peeled and thinly sliced
  12. 2 medium zucchini, thinly sliced
  13. One 28-ounce can peeled whole tomatoes, finely chopped
  14. 1/4 cup fresh basil leaves, finely chopped
  15. Salt
  16. Olive oil, for brushing
  17. 6 slices thinly sliced prosciutto

Instructions

  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 of the 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 form 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.
  6. 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.
  7. 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.

Nutrition Facts

Serving Size 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

 

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