Chef's Dish: A Pizzamaker's Passion | culture: the word on cheese

Name: Chef's Dish: A Pizzamaker's Passion | culture: the word on cheese
Ingredients: 16 ounces ricotta cheese (preferably hand-dipped); 2 eggs; 150 grams all-purpose flour (about a cup plus a tablespoon, plus more for dusting); About two cups (280 grams rice flour, for dusting the gnocchi); 25 grams kosher salt (about 2½ tablespoons, plus a pinch more for the sauce); ¼ cup extra virgin olive oil (plus more for drizzling); 24 ounces canned whole plum tomatoes (crushed by hand or in a food mill (recommended brand: Bianco DiNapoli)); 6 ounces fresh mozzarella cheese; 12 fresh basil leaves; 6 tablespoons grated Parmigiano-Reggiano cheese

culturecheesemag.com

Dan Richer, owner of critically acclaimed Razza in New Jersey, talks about his passion for cooking and shares his decadent gnocchi recipe.

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Ingredients

16 ounces ricotta cheese (preferably hand-dipped)
2 eggs
150 grams all-purpose flour (about a cup plus a tablespoon, plus more for dusting)
About two cups (280 grams rice flour, for dusting the gnocchi)
25 grams kosher salt (about 2½ tablespoons, plus a pinch more for the sauce)
¼ cup extra virgin olive oil (plus more for drizzling)
24 ounces canned whole plum tomatoes (crushed by hand or in a food mill (recommended brand: Bianco DiNapoli))
6 ounces fresh mozzarella cheese
12 fresh basil leaves
6 tablespoons grated Parmigiano-Reggiano cheese