Ricotta Gnocchi

What’s a tastier way for marathon runners to fuel up on carbs than with some homemade pasta from Boston’s North End. Chef and owner Anthony Caturano of Prezza says his ricotta gnocchi with crushed tomatoes is the way to go! 

For the Gnocchi

–2 Cups of drained ricotta

–2 Cups all purpose flour

–1 tbsp of salt

Directions:

–Mix the ingredients together until it forms a dough, do not over mix.

–Cut the dough into 4 pieces and roll into a long tube about ¾” thick

–Cut those pieces into small pieces about ½” thick

–Roll those smaller pieces into balls and roll over a fork

–Boil in water until they float about 5-7 minutes.

For the Tomato

–1 quart of crushed tomatoes

–3 Basil leaves

–1 Garlic clove

–¼ cup of extra virgin olive oil

–Parmigiano Reggiano or Pecorino

Directions:

In a large sauté pan, sauté the garlic in the olive oil, add the tomatoes, bring to a simmer and reduce slightly for about 10 minutes. Add the gnocchi and basil and toss until the gnocchi are coated. Simmer for a few more minutes. Arrange in a platter and top with grated cheese.