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Gnocchi Alla Ricotta
Description Gnocchi Alla Ricotta
Cheese filled Potato Dumplings with Fresh Tomato Sauce


2½ pounds Idaho potatoes
2 large eggs
1 tsp. salt
1 cup skim-milk ricotta cheese
1 Tbs. self rising flour
1½ cups all-purpose flour

Tomato Sauce:
2 pounds ripe Italian plum tomatoes
1 finely minced small onion
1 grated carrot
1 stalk celery, minced
2 cloves garlic, peeled and minced
4 tablespoons extra-virgin olive oil
1/8 teaspoon hot pepper
2 tablespoons chopped fresh basil
1 cup tomato sauce
Salt and freshly ground black pepper

Scrub potatoes. Place in a 6-quart pot of water and boil until tender, about 30 minutes. Drain water from potatoes, and then cool in pot. Peel and rice potatoes. (Use a ricer. Do not use a food processor). Cool at least 30 minutes. Make a well with the riced potatoes. Add eggs, salt, ricotta cheese, self rising flour and half the flour to the middle of the well. Slowly combine the eggs, cheese and flour with the potatoes to make a dough. Work dough with the palms of your hands. Add remaining flour, only if needed. Dough should be smooth but not sticky. Cut dough into five equal pieces. On a floured surface, use your palms to roll each piece into a long tube. Use a dough cutter to cut each tube into 1-inch-long pieces. Dust each gnocchi with flour and place on gnocchi maker. Roll each piece, pressing with your thumb to give it the classic shape. Bring a 5-quart pot of salted water to boil. Cook gnocchi for 4 to 5 minutes. Once the gnocchi come to the surface of the water, let them cook 1 more minute and then remove with a slotted spoon to a platter. Top with tomato sauce. Salsa al Pomodoro Fresh Tomato Sauce(Makes 3-4 cups) In a 5-quart pot, blanch tomatoes in boiling water for a few minutes. Drain, then peel. Chop and set aside. Prepare a soffrito. In a 6-quart stock pot, saute onion, carrot, celery and garlic in the olive oil until onion is transparent, about 5 minutes. Add prepared tomatoes and hot pepper. Cook at medium heat for 20 minutes, or until reduced. Add basil. Season with salt and pepper, and cook for 10 minutes.


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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