Gnocci, it's what's for dinner.

While chatting with a co-worker today the subject of gnocci came up. I was in the mood to cook something new and "adult friendly" but I have not really been a gnocci fan up until now. This recipe, however was not based in potatoes but in ricotta cheese -hummmm. This may just be ok.

I didn't realize how easy (but time consuming) gnocci was to make, mostly because all I have ever had was the store bought variety. All you do is let the ricotta drain in a collander with paper towels in the fridge for about an hour. Mix the drained ricotta with an egg, homemade bread crumbs and fresh herbs. Now roll the mixture into a series of little snakes (just like in elementary school when we got to work with clay). Simmer them for about 2-3 minutes in batches and put them into your sauce (I used my favorite go-to basic marinara which is an adaptation of a Ted Allen recipe) and voila! As my co-worker puts it "they are like little pillows of cheese". And they are. The consistancy is like biting into a really soft dumpling. The gnocci is unlike pasta, it gives you a nice resistance to the bite.

My husband liked it even though he could probably eat pasta every night of the week and not be sick of it. I, however, can not eat pasta every night. I mean geez, I can't even eat it once with out feeling like I have to immediately go run 2 miles just to work it off. So it was a real treat for me because this was one of the rare occasions where I actually ate the dinner I was serving him instead of fish and salad for me....yummy dinner for everyone else.

I couldn't make the pictures go where I wanted them to, so you just get the finished product.

They were tasty.

Ok, bye.

Recipe

Gnocchi
1 container whole milk ricotta (15- or 16-ounce)
2 large slices white sandwich bread , crusts removed and bread torn into quarters
1 large egg
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
salt
1/4 teaspoon ground black pepper
6 tablespoons flour , plus additional for work surface
1 ounce Parmesan cheese , grated (about 1/2 cup)

Instructions
1. Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Place ricotta in lined strainer, cover, and refrigerate for 1 hour. Adjust oven rack to middle position and heat oven to 300 degrees.

2. Meanwhile, process bread in food processor until finely ground, about 10 seconds. Spread crumbs on rimmed baking sheet and bake until dry and just beginning to turn golden, about 10 minutes, stirring once during baking time. Let cool to room temperature. (You should have about 1/2 cup crumbs.)

3. Transfer drained ricotta to food processor and pulse until curds break down into fine, grainy consistency, about eight 1-second pulses. Using rubber spatula, combine ricotta, egg, basil, parsley, 1/2 teaspoon salt, and pepper in large bowl. Add flour, Parmesan, and bread crumbs; stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough (see photos below) and add more flour if needed.

4. Lightly dust work surface with flour. With floured hands, roll lemon-sized piece of dough into 3/4-inch-thick rope, rolling from center of dough outward. Cut rope into 3/4-inch-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.

5. TO COOK GNOCCHI: Bring 4 quarts water to boil in large pot or Dutch oven over high heat. Add 1 tablespoon salt. Reduce heat so water is simmering, then gently drop half of gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 minutes longer, adjusting heat to maintain gentle simmer. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain from spoon; transfer gnocchi to skillet with sauce and cover to keep warm. Repeat cooking process with remaining gnocchi. Using rubber spatula, gently toss gnocchi with sauce until uniformly coated. Divide among warmed bowls or serving platter and serve immediately.

Basic Tomato Sauce

1/4 cup olive oil

1 medium onion, chopped

3 medium garlic cloves, chopped or sliced

1 bay leaf

1 tsp fresh thyme leaves or 1/2 tsp dried

10 fresh basil leaves, chopped

1/2 tsp kosher salt, plus more to taste later

1 28oz can whole peeled tomatoes

1/2 tsp sugar

1/2 tsp fresh ground pepper (you can grind it yourself, it's the same thing)

Heat 2 tablespoons of the oil in a saucepan over medium-low heat. Add onion, garlic, bay leaf, thyme, basil and salt and cook, covered until the onion is soft and breaking down - 8 to 10 minutes. Add the tomatoes (crush them in your hands or break them up with the side of a spoon in the pot) along with the juices and the sugar. Turn the heat to medium and simmer until the sauce is thickened 15-20 minutes. Stir in the remaining 2 tablespoons of oil and the pepper. Correct seasoning.

Variation (and what I usually do) add 1/2 cup heavy cream about halfway through cooking for a tomato cream sauce. .....another use for that smug whipping cream!