DETROIT, (WXZY) — MOOTZ PIZZERIA + BAR
The Belt Gnocchi
Ingredients
½ White onion minced
4 Garlic cloves minced
1 Banana pepper minced
1 Tablespoon crushed red pepper flakes
8-10 Basil leaves chopped
¼ Cup fresh parsley chopped
2 Cups high quality prepared pasta sauce
1 Cup grated pecorino romano or parmesan cheese
¾ Cup heavy cream
1 Cup ricotta cheese
1 Tablespoon garlic powder
Salt and pepper
24 Ounces fresh gnocchi
Directions
1.) In a 4qt stock pot, add butter and saute minced onion, garlic, and banana pepper on low heat until soft
2.) Add crushed red pepper flakes, pasta sauce, and basil and let slow simmer for 10 mins
3.) With hand mixer, puree sauce
4.) Add heavy cream, and ¾ cup of pecorino romano or parmesan. Whisk thoroughly
5.) In a mixing bowl, whisk ricotta, garlic powder, and a pinch of salt and pepper until slightly fluffy
6.) In an 8qt stock pot, boil water and salt. add fresh gnocchi and cook until all gnocchi are floating at the top of the water. strain immediately and thoroughly.
7.) Add gnocchi to sauce and cook on medium for up to 5 mins until sauce coats pasta
8.) With a large spoon smear ricotta mixture around the serving bowl and spoon gnocchi and sauce to the center.
9.) Garnish with remaining pecorino romano or parmesan and parsley
To learn more about Mootz Pizzeria + Bar, visit https://www.mootzpizzeria.com/
