welcome Dominic!
Ricotta Gnocchetti Dough Ingredients
2cups (480 grams) ricotta cheese (hung overnight / moisture removed)
¼ cup (25 grams) finely grated parmigiano cheese
1 egg
1 tablespoon butter, melted
approx. 1-2 cups 00 or AP flour, plus more for dusting
kosher salt, to taste
1.To make the gnocchetti, in a large bowl, combine the egg, strained ricotta, ¼ cup Parmesan cheese, melted butter, and season with salt.
2. Add the flour and mix until just combined, the dough should be sticky, but not too wet. Take care not to overmix your dough.
3. Dust the work surface with flour and dump the dough on top. Dust the surface of the dough with flour to prevent more sticking when rolling.
4. Break the dough in quarters and roll into thin strips. Cut the strips into smaller pieces (about ½ inch) to make the mini dumplings.
5. To cook, bring a large pot of salted water to a boil. Add gnocchetti and cook for 2-3 minutes, or until they float to the top.
Sasto Family Red Sauce
1ea medium white onion
(approx) 1/4c-1/2c olive oil
1tsp dried oregano
1tsp dried or fresh thyme
1cup fresh basil, picked
4ea italian sausage, raw or ground meat (optional)
4-6 clove garlic, peeled
28oz can tomato, crushed
1/4tsp sugar (optional)
parmigiano reggiano, grated for garnish
1. heat olive oil in a wide tall pot to approx 300F.
2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)
3. sear sausages on all sides, and set aside.
4. add crushed or milled tomatoes and juices.
5. season with salt, sugar, and dried herbs.
6. return sausages and simmer for 20min-1 hour uncovered.
kitchen equipment
large mixing bowl (for dough)
large spoon for mixing
bench scraper or pastry card (substitute knife)
2ea baking sheets (parchment paper optional - for holding pasta)
pasta pot (for boiling water)
saute pan (for pasta)
large pot or dutch oven (for ragú)
strainer or spider (for removing pasta from water)
spoon & fork (for eating)
kitchen towel
cutting board
microplane or box grater (for cheese)