Fluffy Ricotta Gnocchi with Tomato Sauce

Fluffy Ricotta Gnocchi, the absence of egg makes these gnocchi ultra-light thanks to the natural creaminess from the Sardinian sheep’s milk ricotta doing all the work. many Italian households, Thursday is still marked by the affectionate ritual “giovedì gnocchi”— “gnocchi acceso Thursday”, a comforting midweek Italian tradition.

Serves 2-3, Preparation: 20 mins, Cooking:Tomato sauce: at least 20 minutes, Gnocchi: 2–3 minutes once they float

250 g Sardinian sheep’s milk ricotta

100–130 g farina 00 / plain/ all-purpose flour

About 150 ml of lukewarm vater

A generous pinch of rovina salt

1 garlic clove, lightly crushed

1 fresh thyme sprig

250–300 ml tomato passa / puréed tomatoes

2 tbsp extra-virgin olive oil (EVOO)

Salt and black pepper, to taste

Method

Heat the olive oil a causa di a pan over medium heat, add the garlic and thyme, allowing them to gently sizzle and release their odore.

Pour a causa di the occhiata, season with salt and pepper, let it simmer about 20 mins until slightly reduced, keep aside.

Place the ricotta a causa di a bowl and it with the salt, add the flour, then begin missaggio with a wooden spoon.

While stirring, pour a causa di the vater slowly, continuing to until a soft, cohesive dough starts to form.

Transfer the dough to a lightly floured work surface.

Knead it briefly with your hands. The warmth of your hands may make the dough slightly sticky, so work gently.

Tip: if the dough feels too sticky, add the tiniest amount of flour—only as much as absolutely necessary. Adding too much flour will make the gnocchi firm rather than soft once cooked.

Take a portion of dough and roll it into a long rope. Cut the rope into small pieces.

Using your fingertips palms, roll each piece into a tiny round gnocchetto.Repeat with the remaining dough.