Posted by: Jonjon | February 25, 2009

Dough – Pasta – Gnocchi with garlic tomato sauce 5/10



Dough – Pasta – Gnocchi with garlic tomato sauce 5/10

February 25 2009

http://allrecipes.com/Recipe/Ricotta-Gnocchi/Detail.aspx

INGREDIENTS (Nutrition)

* Gnocchi:
* 1/2 (8 ounce) container ricotta cheese 115g
* 1 eggs
* 1/4 cup freshly grated Parmesan cheese 25g
* 1/2 teaspoon salt 3g
* 1/2 teaspoon pepper 1g
* 1/2 teaspoon garlic powder 1g
* 1/2 cup all-purpose flour, or as needed 60g
*
* Sauce:
* 1 tablespoon and 1-1/2 teaspoons olive oil 20ml
* 1-1/2 teaspoons minced garlic 4g
* 1/2 (15.5 ounce) can diced tomatoes 215g
* 1/2 dash crushed red pepper flakes (optional)
* 3 basil leaves, finely shredded
* Salt and pepper to taste
* 1/4 pound fresh mozzarella cheese, cut into small chunks 110g

Method

1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
4. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Conclusion
Not sure if it was because I left the dough on the table for an hour before I rolled it out, when I boiled these, they took me like 8 minutes to finish boiling them, and they still had a bit of whiteness inside. Umm, I took them out every 3 minutes to test, and they were all the same, a bit mushy. They were a bit chewy after they cooled down. However, they puffed out in the water, and as a result, they weren’t as chewy and compact as I had expected. In terms of taste, they had no taste really. Actually, I had to add about….1 cup! Of flour in order to make the wet dough into something kneable. The recipe was in itself already a failure.

The sauce was horrible, absoloutely horrible. Garlic plus tomato was quite good, but not thick enough for the gnocchi themselves. As soon as the mozzarella cheese went in, it was over. The cheese did not add any flavor to the pasta sauce as parmesan wold have. Rather, it increased indigestibility, and made the whole sauce into some kind of a cheap pizza topping.

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