1 cup (about 8 ounces) Dragone® Ricotta Cheese
3/4 cup Dragone® Freshly Grated Parmesan Cheese, divided
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
3 cloves garlic, minced and divided
1 cup all-purpose flour
2 tablespoons olive oil
1/2 cup yellow onion, diced
1/3 cup vodka*
1 1/2 cups crushed tomatoes with basil
1/2 cup heavy cream
6 ounces fully cooked sausage, sliced on the bias
1/4 cup walnuts
In a medium bowl, combine the Dragone® Ricotta Cheese, eggs, 1/2 cup of the Dragone® Freshly Grated Parmesan Cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 clove of garlic and mix well. Then, stir in the flour to form a soft dough. Divide the dough into 4 pieces and on a lightly floured surface, roll into 1/2-inch thick ropes. Cut each rope into 1-inch pieces and place on a parchment-lined tray. Place in the freezer until ready to use.
Meanwhile, in a nonstick skillet, heat the oil over medium-high heat. Sauté the remaining 2 cloves of garlic and onion, stirring occasionally until they’re soft and fragrant, about 5 minutes. Then, add the vodka and stir, about 1 minute. Add the tomatoes and bring them to a boil. Then, lower the heat and simmer, stirring occasionally, until it thickens and is reduced, about 15 minutes. Add the cream, remaining 1/4 cup of the Frigo® Freshly Grated Parmesan Cheese, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper and mix well. Simmer 5 minutes and adjust seasonings, if necessary.
Bring 4 cups of water to a boil in a large pan. Then, add the gnocchi and cook until they float, 3–4 minutes.