Don't let the title confuse you...I guess there is less stink and more goodness to this recipe for Ricotta Gnocchi!
To make the gnocchi:
Mix 15-16 oz of ricotta cheese
2 eggs
1 c. mozzarella shredded cheese
1/2 c. parmesean shredded cheese
2 tsp garlic salt
1 1/2 tsp pepper
2-3 c. flour
Mix above ingredients and add the flour to make the dough soft but not too sticky to work with. Divide dough into 6-8 balls and roll into a snake shape about 3/4 inch thick on a floured surface. Cut roll into 3/4 inch pieces and cook in a boiling pot of water with some salt. You will know that it is done when the gnocchi rises to the surface. I cooked mine in about 8 batches (so each snake)! Makes a lot of gnocchi! I added half to my sauce and froze the rest for a latter occasion!
Sauce:
6 tbsp olive oil
2 tbsp minced garlic
1/2 onion finely chopped
2 15.5 oz canned tomatoes
dash of red pepper flakes (to your desired spiciness)
12 basil leaves finely chopped
1/2 c. mozzarella cheese
Heat olive oil and add onion till softened about 5 minutes and add garlic and peppers till fragrant. Add canned tomatoes basil and cheese. Then add your gnocchi and top with Parmesan if desired!
We served ours with zucchini! It was great! Daniel liked it more than tortellini! A fantastic vegetarian dish!