I really need to ask myself why I thought it was a good idea to use all 8 oz of fresh mozzarella in that sauce. The end product reminded me of a lake taken over by lilly pads. I wonder how many minutes were taken off my life due to the gross overusage of cheese. Not to mention that the gnocchi themselves were made from ricotta cheese.
Gnocchi:
- 1 (8 ounce) container ricotta cheese
- 2 eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour, or as needed
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 (15.5 ounce) can diced tomatoes
- 1 dash crushed red pepper flakes (optional)
- 6 basil leaves, finely shredded
- Salt and pepper to taste
- 8 ounces fresh mozzarella cheese, cut into small chunks
Overall, this was a fairly decent recipe. (Swiped from Allrecipes.com) There were no changes made to the orginal recipe. Honestly, I don't know if this recipe warrants the time expenditure especially given my inability to work with the uber-soft dough. The boiled gnocchi possessed a raw flour flavor which was disappointing. I think next time the capricious gnocchi desire hits, I need to find a regular (non-ricotta) gnocchi recipe. This isn't really a proper baseline recipe to use in regards to determining if gnocchi will ever come out of my kitchen again.
When all is said and done, I give this 6 stars out of 10. It has potential, as long as I go easy on the cheese...
