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Well, it’s February. And that can only mean one thing: Valentine’s Day. I’ve never really been big on the holiday but I find it to be a good excuse to do something special with your loved ones. In my mind, you don’t have to do anything expensive. I really like to use this holiday as a way to spend some extra quality time in the kitchen with my hubby preparing a delicious meal together. Usually we like to get hands on with some sort of pasta or my other favorite. Ricotta Gnudi.
Don’t get me wrong, I would love to get diamonds and pearls on this holiday, but I really like to just use it to show those around me that I love them. I love the idea of a simple card to write a few special words for my husband, my mom and my niece. Because let’s be honest, who doesn’t love to receive a nice little card in their mailbox to feel special? I like to turn to American Greetings cards to help me find the perfect message for those around me and making a meaningful connection. I picked up some nice cards and a festive gift bag at my local CVS. What are some of the ways that you connect with those that you love on Valentine’s Day?
American Greetings is offering up some fun printables this Valentine’s Day that can help get you in the mood! I put their festive wallpaper on my computer so that every time I turn on my computer to work, a bright and fun image welcomes me to my day! You can get your own Valentine’s Day printables including desktop wallpapers, printable calendars, printable shopping lists with tear-off love notes and a printable Valentine’s Day quote right here.
Back to our recipe…This Ricotta Gnudi is easy to make and is paired with a simple tomato sauce to compliment the cheesy flavors. I love serving this dish with a side of warm crusty bread and a glass of red win for my friends that are over 21! Grab your honey and turn Valentine’s Day this year into a romantic date-night at home. And if you have kids, get them involved too!
- Kosher salt
- 2 cups ricotta cheese, whole milk
- ½ cup grated Parmesan
- 1½ tablespoons extra-virgin olive oil
- 2 large eggs
- 1¼ cups all-purpose flour, plus more for dusting
- Semolina flour, for dusting
- For the sauce:
- 1 28-ounce can whole peeled tomatoes
- ½ cup olive oil
- 2 garlic cloves, chopped
- ¼ teaspoon sugar
- Kosher salt
- Prepare the sauce: Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.
- Bring a large pot of salted water to a boil.
- Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
- Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about ⅝ inch in diameter. Cut the dowel into ⅝-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
- Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pomodoro Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.