Reference to Cooking 5-Star Ricotta gnocchi w' bacon & tomato sauce
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To prepare an unforgettable Ricotta gnocchi w' bacon & tomato sauce, below are the components needed:
- Use of gnocchi-.
- Use 1 of garlic, crushed.
- Prepare 250 g of ricotta.
- Prepare 3/4 cup of grated parmesan cheese.
- Use 1 cup of plain flour + extra.
- Prepare 1 of egg + 1 egg yolk.
- Use of sauce-.
- Get 1/2 can of chopped tomatoes.
- Get 1/2 of onion, diced.
- Prepare 4 of bacon rashes, diced.
- Take 2 of garlic, crushed.
- Use 1/2 cup of chargrilled capsicum, diced (jarred is ok).
- Prepare 1/2 cup of red wine.
- Provide 1/4 bunch of basil, chopped + extra.
- You need 1 of tomato, diced.
After readying the materials, next you are good to cook your appetizing Ricotta gnocchi w' bacon & tomato sauce by following the instructions on this section:
- Put the gnocchi ingredients in a bowl except the flour. Use hands to mix until egg is just mixed into ricotta. Add 1/2 of flour and mix until just combined. Sticky soft dough. Add remaining flour, 1 tbsp at a time to get right consistency. Place dough onto a lightly dusted bench. Sprinkle a bit of flour on top then pat it down to a round shape 2.5cm thick..
- Cut into 4 pieces. Roll a piece into a log about 1.5 cm and 25cm long. Repeat. Cut the 4 rolls into 2cm pieces..
- In boiling salted water. Toss in the gnocchi (1 log at a time) and cook for around 2-3 minutes until gnocchi is floating. Remove. Keep a cup of the water..
Jump to the Ricotta Gnocchi Recipe or read on to see our tips for making it. I love the way the sweet and crispy gnocchi play against bitter hits of tender chicory and chewy bacon. Ricotta gnocchi is simple to make, and it's faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce.
Recipe : Ricotta gnocchi w' bacon & tomato sauce
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step by step to make Ricotta gnocchi w' bacon & tomato sauce
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