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Ricotta Gnocchi

Geoffrey Zakarian
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

6 oz

Pancetta, thick-cut

1

Pancetta tomato sauce

5

Basil, fresh leaves

2 cloves

Garlic

1/2 cup

Onions

1 28 ounce can

San marzano tomatoes

2

Eggs, large

1 1/4 cups

All-purpose flour

1

Kosher salt

1

Kosher salt and freshly ground black pepper

1

Semolina flour

1 1/2 tbsp

Olive oil, extra-virgin

1/2 cup

Parmesan, grated

2 cups

Ricotta cheese