Roasted Tomato Gnocchi

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Courtesy of: Crust



  • 1 ¼ lbs. of New York style Ricotta Cheese
  • 2 large eggs or 3 small ones
  • 1 tea spoon of salt
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of granulated onion
  • 1 ½ cups of grated Parmesan cheese
  • 1 ¾ cups of all-purpose flour
  • Flour for dusting


  1. In a bowl combine all of the ingredients together (except for the flower) and mix with a spoon until combined well.
  2. Add in the flour and mix until combined and all the flour has been absorbed. Be careful not to over mix.
  3. Set aside in a bowl and let stand for 20 minutes to overnight in the fridge.
  4. Now your ready to roll it out the dough like a piece of play dough about the thickness of your thumb. Take a ball of dough the size of a tennis ball and roll it under your hands until it is about a foot and a half long , dust with a little flour before and after rolling. Repeat the process until all of the dough has been rolled out.
  5. Cut the rolled out dough into inch long nuggets and dust with more flour
  6. Drop all the nuggets into salted boiling water for around five minutes let them float for a least 2 minutes before you pull them out of the water. Drain and set aside
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