Recette Ricotta Gnocchi. Sauté the carrots and onions in extra-virgin olive oil then add two 28-ounce cans of crushed tomatoes some chopped garlic salt and a couple teaspoons of sugar. Cook the gnocchi in batches in a large saucepan of boiling salted water for 810 minutes or until cooked through.
Roll out dough into ropes about 12 inch thick. Drain and serve warm topped with the salsa verde and the extra parmesan. 32 out of 5 star rating.
Cut each strip into 1inch pieces.
Add basil white pepper and salt. Sauté the carrots and onions in extra-virgin olive oil then add two 28-ounce cans of crushed tomatoes some chopped garlic salt and a couple teaspoons of sugar. 1 hr and 10 mins. Simmer for about 30 minutes then puree in a blender or food processor until smooth.
