Ricotta Gnocchi in a Sun Dried Tomato, Caper, Wine Sauce by Sweet Memories

Serves: 6-8 people

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Gnocchi

• 1½ cups ricotta cheese
• 1 cup flour
• 1 egg
• 1 tbsp. melted butter
• 1 zest from a lemon
• ½ stick unsalted butter
• grated parmesan cheese

Sauced

• 1 cup white wine
• ¼ cup sun dried tomatoes, packed in oil
• ½ cup cold butter, cut into pieces
• 2 tbsp. capers
• 2 tbsp. lemon juice
• ½ cup fresh parsley

Instructions

1. In a mixing bowl combine the flour cheese, egg, butter, lemon zest and a dash of salt until it forms a dough. Cover with plastic wrap and let rest for 15 minutes. When dough has rested, roll out into rope shapes then cut into 1 inch pieces.
2. Add the wine to a large saucepan and cook over medium heat for 3-4 minutes. Stir in the capers and lemon juice and add the butter a little at a time until it is incorporated. Add the parsley and sun dried tomatoes and reduce the sauce to the lowest setting while you cook the gnocchi.
3. To cook the gnocchi, bring 4 quarts of water to a boil and add a palmful of salt. When the gnocchi float to the top, cook for 1 more minute then drain and add to the saucepan.