Gnocci

I think I can safely say that my repetoire of cooking is

fairly wide.

I've made Indian dishes...

Thai dishes...

Japanese dishes...

Chinese dishes...

French dishes...

and, of course, Italian dishes.

But there is one italian dish that has always intimidated me,

to the point that I have never tried to make it...

Gnocchi!

Well, no more. 

I have found this recipe and I'm giving it a go this weekend!

Ricotta Gnocchetti with Tomato-Butter Sauce

Recipe adapted from Jenn Louis, Lincoln, Portland, OR

MAKES 4 MAIN-COURSE OR 6 APPETIZER SERVINGS START TO FINISH: 1 HOUR 40 MINUTES INGREDIENTS DIRECTIONS Ricotta Gnocchetti1 cup all-purpose flour, plus more for the baking sheet 1 pound fresh ricotta cheese ¼ cup finely grated Parmigiano-Reggiano, plus more for garnish 1 large egg 2 tablespoons unsalted butter, melted and cooled slightly Freshly ground nutmeg Tomato-Butter Sauce 1 tablespoon extra-virgin olive oil ¼ yellow onion, thinly sliced (about ¼ cup) 2 garlic cloves, halved 1 small rosemary sprig 1 bay leaf Red-pepper flakes 1 28-ounce can crushed tomatoes, preferably San Marzano ¼ cup (½ stick) unsalted butter, cubed Salt 1. Make the gnocchetti: Sprinkle a large baking sheet generously with flour and set aside. In a medium bowl, mix the ricotta with the Parmigiano-Reggiano, egg, butter and a pinch of nutmeg until combined. Add the flour and mix until just combined. (The dough should be slightly sticky and wet.) 2. Working with about ¼ cup portion of the dough on a lightly floured work surface, gently roll the dough into a log about ¼ inch in diameter. Cut the log crosswise into ½-inch pieces and place on the prepared baking sheet. Repeat with the remaining dough. Cover the gnocchetti loosely with plastic wrap and refrigerate until ready to cook. 3. Make the sauce: In a medium saucepan set over medium heat, warm the olive oil. Add the onions, garlic, rosemary, bay leaf and red-pepper flakes to taste. Cook, stirring occasionally, until the onions are translucent and lightly brown, about 5 minutes. 4. Add the tomatoes and butter and bring the sauce to a gentle simmer. Simmer, stirring frequently, until the sauce thickens slightly, about 1 hour. Season with salt. Pour the sauce through a mesh strainer and discard the vegetables and herbs. Transfer the sauce to a large skillet and keep warm over low heat. 5. Bring a large pot of salted water to a boil. Working in batches, cook the gnocchetti until they float, about 2 minutes. Using a slotted spoon, transfer the gnocchetti to the skillet with the sauce. When all the gnocchetti are done, gently warm them in the sauce. 6. Divide the gnocchetti among 4 or 6 plates. Garnish with additional cheese and serve immediately.

If anyone out there has an opinion on this recipe, or any tips to help make the process go more smoothly, I appreciate any and all advice.

Wish me luck!