COTTAGE CHEESE GNOCCHI WITH ITALIAN SAUSAGE RAGU

Cooking instructions

1. Gnocchi Cooking Instructions:
   Lightly press out some liquid from the cottage cheese in a colander or cheese cloth.
2. In a food processor pulse all the ingredients gently until a dough ball is formed.
3. Roll out the dough into “snake like” cylinders and then cut them into bite size pieces across.
4. Cook in lightly boiling water for a few minutes, until the gnocchi float.
5. Drain from water and shock in an ice bath.
6. Drain and reserve for toasting or serve as is warmed in some butter.
7. Recommended garnish: Italian sausage Ragu
8. Ragu Cooking Instructions:
   In a sauté pan, cook the onion and garlic in olive oil on low temp until translucent.
9. Add the sausage or ground meat and cook until brown.
10. Leaving the meat in the pan, add the red wine and deglaze the pan with a wooden spoon to make sure nothing is sticking to the pan.
11. Add the marinara and cook for 5 minutes.
12. Swirl in the butter.
13. Season with salt to taste.
14. Plate the ragu in a bowl. Add the basil on top.
15. To Assemble:
    To warm the gnocchi, add some butter to a nonstick pan, and when it melts, add the gnocchi. You just want to warm them.
16. Plate the gnocchi on top of the ragu and serve.