Easy Homemade Ricotta Gnocchi in Tomato Broth

Dear Turkey,

Less dressed up than my

Previous versions, but just

tender and perfect.

Easy Homemade Ricotta Gnocchi in Tomato Broth

(serves 4-6)

For the gnocchi:

Ingredients:

- 1 lb ricotta (I threw in some mascarpone too because I wanted to use it up), drained/pressed if it looks watery 

- 2 eggs

- 2 c flour

- salt and pepper

- 1 c grated or shredded hard(er) cheese, like parm, cheddar, or Mexican blend 

Instructions:

- Knead everything together with your hands until a ball forms, about 3-5 minutes. It's fine to play it safe and knead it a little more if you're not sure. Add more flour if it's sticky. Let the dough rest while you get the broth started and simmering. 

- Boil a large pot of generously salted and oiled water (you could probably cook the gnocchi directly in the broth depending on how watery it is, but I decided this would be easier). 

- While the water is heating up, make little gnocchi-sized balls of dough with your hands (they will expand a bit while cooking). Roll them for just a few extra seconds than it takes to form them so they're more likely to stay together. It's okay to just drop them in the pot as soon as you roll them even though they won't all be going in at the same time.

- Cook, stirring very gently, until they float to the top, about 3-10 minutes depending on size, etc. Eat one to make sure it's cooked through. Gently drain and toss with plenty of oil until ready to serve. 

For the broth:

Ingredients:

- 3 T olive oil

- 1 t dried garlic or garlic powder

- salt and pepper

- 2 t Better than Bouillon (any vegetarian one is fine) 

- 2-4 c diced mirepoix

- 1 c white wine

- 1/4 c lemon juice

- 2 c water

- 2 cans diced tomatoes (not drained!)

- 1 c fresh basil leaves, cut up

- parm and red pepper flakes, for topping

Instructions:

- Heat the oil, garlic, salt, pepper, bouillon, and mirepoix. Cook 5-10 minutes, stirring, until veggies start to brown. 

- Pour in the lemon juice on high heat and let it boil off for a minute, followed by the same process with the wine.

- Add the tomatoes and water and simmer, covered, about 20 minutes, while you cook the gnocchi, until veggies are tender. Season to taste.

- To serve: add the gnocchi to the broth and gently bring to a simmer. Remove from heat and add the basil, stirring gently until wilted. 

- Serve with parm and red pepper flakes. This dish is great on day 1 and amazing on day 2. 

Enjoy,

Tofu