Thank you for registering for our alumni UBC Travel Club webinar! To cook along with Melissa, you’ll need these ingredients and tools prepared in advance:
Ricotta Gnocchi al Sugo di Pomodoro
The Sauce:
1 jar tomato passata
1 onion
1 garlic clove
Extra-virgin olive oil
Salt
The Gnocchi:
1 cup ricotta (250 grams)
1 large egg
1/2 cup freshly grated parmesan (50 grams), plus more for garnish
2-3 pinches salt
2 dashes pepper
1 cup all purpose flour (125 grams)
Pinch of grated nutmeg (optional)
Freshly grated parmesan
If you would like leftover gnocchi, please double the gnocchi recipe, it is also very easy to freeze. You do not need to double the sauce recipe.
Utensils that you will need:
Large pot for boiling gnocchi
Wide saucepan/frying pan for sauce
Slotted pasta spoon
Cheese grater
Medium size mixing bowl
What to Prep in Advance:
Place ricotta in a sieve over a bowl for approximately 15 minutes. You can
expect 1-2 tsp of liquid to release.
Pull your ingredients together so they are all in one spot. This is called “mise en place”. No need to prep the ingredients in advance, but have them unpackaged, washed, and
trimmed.
