The Dish: Copia Restaurant -- Ricotta Gnocchi with Tomato and Basil

GNOCCHI
1 cup of ricotta
1 cup of AP flour
1 egg yolk
2 tsp salt and Pepper

Mix together the ricotta, flour and egg yolk until it forms a playdough-like consistency. Be careful not to overmix, as this will make the gnocchi heavy. Cut the dough into four pieces. Roll the individual dough pieces with your hands to form a long log about of an inch thick and 10 inches long. Cut them with a knife about half- inch thick. Roll the small pieces into balls and roll over a fork. Slowly put gnocchi into bowling water. (These can be made ahead and stored in a freezer.)

SAUCE
2 cups of plain canned tomato pieces
1 clove of chopped garlic
3 tbs of extra virgin olive oil
3 basil leaves
Salt and pepper
Parmigiano cheese

Sauté the garlic in the olive oil and brown lightly. Add the tomato, the basil and season with salt and pepper.

Add the gnocchi into the sauce mix well and serve with fresh grated Parmigiano cheese.

Copia Restaurant
100 City Square
Charlestown MA 02129
617.24.COPIA
www.copiarestaurant.com

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