nice and tasty pasta. i liked the ease of preparation and making it fresh... the flavors of ricotta and basil were distinct.
Semolina--coarsely ground durum wheat--gives Gemma Sciabica's gnocchi a chewy texture. You can buy semolina in well-stocked supermarkets and groceries that sell specialty flours. Prep and cook time: about 1 1/4 hours.
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1 Hour, 15 Minutes
- Calories: 546
- Calories from fat: 36%
- Protein: 23g
- Fat: 22g
- Saturated fat: 8.8g
- Carbohydrate: 65g
- Fiber: 4.8g
- Sodium: 1206mg
- Cholesterol: 114mg
- 1 carton (15 oz.) whole-milk ricotta cheese
- About 1/2 cup grated romano cheese
- 1/4 cup minced fresh basil leaves
- 2 large eggs
- 2 tablespoons olive oil
- About 1/2 teaspoon pepper
- About 2 1/3 cups semolina
- About 1 tablespoon salt
- 3 cups marinara sauce, heated
- 1. In a large bowl, mix ricotta, 1/2 cup romano cheese, the basil, eggs, olive oil, and 1/2 teaspoon pepper until well blended. Add 2 cups of the semolina and stir until evenly moistened.
- 2. Scrape dough onto a board lightly coated with semolina and knead until it forms a smooth ball that's no longer sticky, about 20 turns, adding more semolina as needed to prevent sticking.
- 3. Cut dough into 10 pieces. With your fingers, roll each into a 1/2-inch-thick rope. Cut ropes into 1-inch pieces and lay, slightly apart, on baking sheets lightly coated with semolina.
- 4. In an 8- to 10-quart pan over high heat, bring 5 quarts water and 1 tablespoon salt to a boil. Gently push gnocchi into water and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
- 5. Spoon marinara sauce into a bowl and mound gnocchi on top. Add more salt, romano, and pepper to taste.
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