RICOTTA GNOCCHI WITH TOMATO SAUCE
This version of gnocchi calls for ricotta instead of potatoes, and it’s easier to master than the classic recipe.
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Ingredients
- 680 g ricotta
- 3/4 cup freshly grated Parmesan
- 2 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp freshly grated nutmeg
- 2/3 to 3/4 cup flour (add as needed)
- 450 ml Stefano Tomato Basil Sauce
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