Ricotta Gnocchi
By Tawfik Shehata, Julia’s Child, A Food School for Families, Toronto, Ontario
INGREDIENTS
For the gnocci:
500g Secret Lands Farm ricotta
1 cup Red Fife flour, plus more for dusting
2 large eggs
120g freshly grated Parmigiano, divided
Kosher salt
Freshly cracked black pepper
For the pancetta tomato sauce:
4 slices Pingue pancetta
3 large beefsteak tomatoes, stem end removed and diced
3 cloves garlic, peeled and thinly sliced
½ cooking onion, diced
½ bunch of basil, leaves picked, and coarsely torn
Pinch chili flakes (optional)
2tbsp canola il
Kosher salt
Freshly cracked black pepper
RECIPE
For the gnocci:
Line a plate with 4 layers of paper towel or a clean dish towel. Transfer ricotta onto towel(s), spread evenly with a spatula. Cover with 4 more layers of paper towel or another clean dish towel. Press gently but firmly extract the moisture from the ricotta. Remove the top towel and scrape ricotta into the mixing bowl.
To the ricotta add the two eggs, ¾ of the grated parmigiano, half the flour, 1tsp salt and a healthy pinch of pepper. Stir gently to combine.
If the mixture is too wet add more flour 1 tbsp at a time and stir to combine.
Transfer the ricotta mixture to a lightly floured work surface. Roll into a large log and cut into 6 pieces.
Working one piece at a time, dust the top with flour and roll into a long cylinder about 1 ½ cm thick. Roll to the top of your work surface and dust with more flour. Taking three cylinders at a time cut them with a knife into 2 cm gnocchi “pillows.” Transfer to a parchment (or waxed paper) lined baking sheet dusted in flour. Place in freezer until ready to cook.
Bring a pot of salted water to the boil. Add gnocchi and cook until they float for about 30 seconds. About 3-4 minutes, total. Using a heat roof measuring cup remove about 1 cup of the gnocchi water and set aside. Drain gnocchi in a colander and add to simmering tomato sauce.
For the pancetta tomato sauce:
Heat the 2tbsp oil in a large frying pan on medium-low heat. Add pancetta (bacon) slices in a single layer. Cook for 5-6 minutes on each side until crispy and drain on paper towels. Pour off half the oil into a heatproof container.
In the remaining oil add diced onion, sliced garlic and a pinch of salt and cook until softened. Add diced tomatoes and simmer until tomatoes have softened and sauce has thickened. Add Chili flakes if using. Adjust seasoning.
Add drained gnocchi to the simmering tomato sauce. Gently stir to coat. If sauce is too thick add some of the reserved cooking water a tablespoon at a time. Add torn basil. Divide among four serving plates and garnish with remaining grated parmigiano and pancetta.