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Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Photo: Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

TOTAL TIME: 9 hr 35 min
Prep: 35 min
Inactive Prep: 8 hr
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 1/2 pounds fresh goat's milk ricotta
  • 2 large eggs
  • 1 cup unbleached all-purpose flour, or as needed
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • Garden Zucchini Tomato Sauce, recipe follows
  • Crisp Prosciutto, recipe follows
GARDEN ZUCCHINI TOMATO SAUCE:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 cloves garlic, peeled and thinly sliced
  • 2 medium zucchini, thinly sliced
  • One 28-ounce can peeled whole tomatoes, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • Salt
PROSCIUTTO CRISPS:
  • Olive oil, for brushing
  • 6 slices thinly sliced prosciutto
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Directions

Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky.

To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.

Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon.

Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately.
In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt.
Preheat the oven to 400 degrees F.

Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack.

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