Recipe of Any-night-of-the-week Ricotta gnocchi w' bacon & tomato sauce

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The ingredients needed to make Ricotta gnocchi w' bacon & tomato sauce:

1. Prepare gnocchi-
2. Get 1 garlic, crushed
3. Prepare 250 g ricotta
4. Take 3/4 cup grated parmesan cheese
5. Make ready 1 cup plain flour + extra
6. Take 1 egg + 1 egg yolk
7. Get sauce-
8. Prepare 1/2 can chopped tomatoes
9. Get 1/2 onion, diced
10. Make ready 4 bacon rashes, diced
11. Get 2 garlic, crushed
12. Make ready 1/2 cup chargrilled capsicum, diced (jarred is ok)
13. Take 1/2 cup red wine
14. Take 1/4 bunch basil, chopped + extra
15. Make ready 1 tomato, diced

Jump to the Ricotta Gnocchi Recipe or read on to see our tips for making it. Once you make this ricotta gnocchi recipe there will be no looking back when you want to rustle up some pillowy-soft homemade gnocchi. I love the way the sweet and crispy gnocchi play against bitter hits of tender chicory and chewy bacon. Gnocchi are Italian dumplings made of potatoes or flour (or both) and eggs.

Steps to make Ricotta gnocchi w' bacon & tomato sauce:

1. 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.
2. 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.
3. 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.

I love the way the sweet and crispy gnocchi play against bitter hits of tender chicory and chewy bacon. Gnocchi are Italian dumplings made of potatoes or flour (or both) and eggs. For a major time-savor, look for gnocchi in the frozen foods section of the supermarket. The only thing better than dumplings is fried dumplings. Add bacon, onions and peas, and you've got a dish that can't lose.

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