Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Name: Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT9H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds fresh goat's milk ricotta; 2 large eggs; 1 cup unbleached all-purpose flour, or as needed; Salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; Garden Zucchini Tomato Sauce, recipe follows; Crisp Prosciutto, recipe follows; 1/4 cup extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 cloves garlic, peeled and thinly sliced; 2 medium zucchini, thinly sliced; One 28-ounce can peeled whole tomatoes, finely chopped; 1/4 cup fresh basil leaves, finely chopped; Salt; Olive oil, for brushing; 6 slices thinly sliced prosciutto

Recipe courtesy of Lynn Crawford

Watch how to make this recipe.

Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

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Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

498

Total Fat

33

Saturated Fat

13

Carbohydrates

29

Dietary Fiber

4

Sugar

6

Protein

23

Cholesterol

130

Sodium

935

Total: 9 hr 35 min
Prep: 35 min
Inactive: 8 hr
Cook: 1 hr

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

498

Total Fat

33

Saturated Fat

13

Carbohydrates

29

Dietary Fiber

4

Sugar

6

Protein

23

Cholesterol

130

Sodium

935

Total: 9 hr 35 min
Prep: 35 min
Inactive: 8 hr
Cook: 1 hr

Ingredients

1 1/2 pounds fresh goat's milk ricotta

2 large eggs

1 cup unbleached all-purpose flour, or as needed

Salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Garden Zucchini Tomato Sauce, recipe follows

Crisp Prosciutto, recipe follows

Garden Zucchini Tomato Sauce:

1/4 cup extra-virgin olive oil

1 Spanish onion, chopped in 1/4-inch dice

4 cloves garlic, peeled and thinly sliced

2 medium zucchini, thinly sliced

One 28-ounce can peeled whole tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

Salt

Prosciutto Crisps:

Olive oil, for brushing

6 slices thinly sliced prosciutto

Directions

Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky.
To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.
Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon.
Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately.

Garden Zucchini Tomato Sauce:

In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt.

Prosciutto Crisps:

Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack.

Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Garden Zucchini Tomato Sauce:

Prosciutto Crisps:

Garden Zucchini Tomato Sauce:

Prosciutto Crisps:

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