Welcome everyone! I’m excited to cook along with you.

Gnocchetti Dough Ingredients

2 cups (480 grams) ricotta cheese (hung overnight / moisture removed)

¼ cup (25 grams) finely grated parmigiano cheese

1 egg

1 tablespoon butter, melted

approx. 1 cup (125 grams) 00 or AP flour, plus more for dusting

kosher salt, to taste

1.To make the gnocchetti, in a large bowl, combine the egg, strained ricotta, ¼ cup parmigiano cheese, melted butter, and season with salt.

2. Add the flour and mix until just combined, the dough should be sticky, but not too wet. Take care not to overmix your dough.

3. Dust the work surface with flour and dump the dough on top. Dust the surface of the dough with flour to prevent more sticking when rolling.

4. Break the dough in quarters and roll into thin strips. Cut the strips into smaller pieces (about ½ inch) to make the mini dumplings.

5. To cook, bring a large pot of salted water to a boil. Add gnocchetti and cook for 2-3 minutes, or until they float to the top.

Sasto Family Red Sauce

2oz butter (optional)

1ea medium white onion, sliced thick (1/4")

(approx) 1 cup olive oil

1/4tsp dried oregano

1/8tsp dried or fresh thyme

1-2cup fresh basil, picked

4ea italian sausage, raw or ground meat (optional)

4 clove garlic

28oz can tomato, crushed

(you can double the tomato amount, like me, and have leftovers)

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. sear sausages on all sides, and set aside.

4. add crushed or milled tomatoes and juices.

5. season with salt, sugar, and dried herbs.

6. return sausages and simmer for 20min-1 hour uncovered.

Alternatively, browned butter and some fresh herbs (rosemary or sage) would be great as well

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

can opener

cutting board

microplane or box grater (for cheese)

Ricotta Dumplings with Chef Joe Sasto